SWISS CORNMEAL CASSEROLE

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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

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.

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