Baked Cornmeal And Cheese
|Milk||3 3⁄4 Cup (60 tbs)|
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , lightly beaten|
|Cayenne pepper||1⁄8 Teaspoon|
|Black pepper||1 Pinch|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
1. Preheat the oven to 425°F. Heat the milk in a heavy 3-quart saucepan over moderately high heat to just below the boiling point. Reduce the heat to moderate, and gradually stir in the cornmeal. Cook, stirring constantly to avoid lumping, for 5 minutes, or until the mixture is thick. Remove from the heat.
2. Using a wire whisk, beat the eggs into the mixture, whisking vigorously. Add the cayenne pepper, salt, black pepper, and 1/2 cup of the cheese. Pour the mixture into a buttered 13"x9"x2" baking dish. Dot with the butter, and sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, for 30 to 35 minutes, or until set. Gut into squares and serve with a tomato sauce.