Swiss Cornmeal Casserole

Debbie R.'s Note:

This is from "The Swiss Cookbook". The author says that Emmentaler, Gruyere or any combo of the two can be used--that gruyere has a stronger taste. I haven't made it yet. She says that it is a traditional recipe. Times are just guesses. I don't know how long it will take to make.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 cups cornmeal
• 6 cups water
• ¼ cup butter
• 2 cups grated swiss cheese (emmentaler or gruyere, romano or parmesan)
• 2 teaspoons salt
• ½ teaspoon paprika
• 1 cup heavy cream

Directions:

1. Blend cornmeal and 2 cups water to a smooth mixture.
2. Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
3. Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill.
4. Butter a shallow baking dish.
5. Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
6. Bake at 350 for 15-20 minutes or until top is lightly browned.

Reviews

[Debbwl]

Nice dish were the use of good quality ingredients is a must. The cooking style gives a nice creamy yet firm texture. Made as written using Swiss and Gruyere cheeses but we both thought it needed some Romano or Parmesan. Thanks for the post.