Swiss Cornmeal Casserole

"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."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
Ready In:
40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Blend cornmeal and 2 cups water to a smooth mixture.
  • 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.
  • 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.
  • Butter a shallow baking dish.
  • Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
  • Bake at 350 for 15-20 minutes or until top is lightly browned.

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Reviews

  1. 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.
     
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