Best Layered Cornmeal Casserole Rakott Puliszka Recipes

LAYERED CORNMEAL CASSEROLE (RAKOTT PULISZKA)

Layered Cornmeal Casserole (Rakott Puliszka) image

Make and share this Layered Cornmeal Casserole (Rakott Puliszka) recipe from Food.com.

Provided by PalatablePastime

Categories Pork

Time 1m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 cup cornmeal
10 -12 ounces meaty bacon
1 lb dry curd cottage cheese
1/2 lb shredded swiss cheese
1/2 lb feta cheese or 1/2 lb bryndza cheese
1 lb sour cream

Steps:

Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
Chop bacon and cook until done and drain on paper towels.
In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
Bake at 325°F for 30-40 minutes or until top is lightly browned.
Remove from oven and cool for 10-15 minutes before serving.

THE BEST CORN CASSEROLE

The Best Corn Casserole image

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

CORNMEAL CASSEROLE

Cornmeal Casserole image

I have had this recipe for over 20 years. One of my girlfriends at the time gave me this recipe, and I used to make it often for my family. It was easy, inexpensive, and they LIKED it!!

Provided by silly sally

Categories One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
2 eggs
1 cup cornmeal
1 lb ground beef
2 stalks celery, chopped
1/2 cup green pepper, chopped
1 (4 ounce) can olives, sliced (drained)
1 (14 1/2 ounce) can corn, vacum packed
2 cups tomatoes (canned or fresh OR 1 can)
1 tablespoon garlic powder
1 tablespoon chili powder

Steps:

Filling:.
Mix all ingredients in frying pan, and brown until ground beef is cooked.
Simmer for 20 minutes.
Corn meal:.
Make mixture of all ingredients.
Put meat filling in bottom of greased 9" X 13" pan.
Pour corn meal mixture over filling.
Bake in pre-heated 350 degree oven for 45 minutes.

LAYERED CORNBREAD CASSEROLE

Layered Cornbread Casserole image

This easy hearty cornbread dish is great during the holidays when you need to feed a crowd quickly and easily. It's a little like a Tex-Mex riff on lasagna with a filling of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h30m

Number Of Ingredients 12

Ingredients

1/2 cup corn oil, plus more for baking dish
1 1/4 cups fine yellow cornmeal, plus more for baking dish
1 1/2 cups whole milk
1 can (14.75 ounces) cream-style corn
3 large eggs
3/4 teaspoon baking soda
2 teaspoons kosher salt (we use Diamond Crystal)
8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
2 cups shredded cooked chicken or turkey (10 ounces)
1/2 cup chopped fresh cilantro leaves, plus more for serving
1/2 cup sliced pickled jalapeños, drained
Salsa, for serving (optional)

Steps:

Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

SWISS CORNMEAL CASSEROLE

Swiss Cornmeal Casserole image

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.

Provided by Debbie R.

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cornmeal
6 cups water
1/4 cup butter
2 cups grated swiss cheese (emmentaler or gruyere, romano or parmesan)
2 teaspoons salt
1/2 teaspoon paprika
1 cup heavy cream

Steps:

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.