Baked Cheese Cornmeal Casserole
|Cornmeal||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded and hot|
|Milk powder||1⁄2 Cup (8 tbs)|
|Hard cheese||1 1⁄2 Cup (24 tbs), grated|
|Nutritional yeast||3 Tablespoon|
|Soybeans||1⁄2 Cup (8 tbs), roasted, ground|
|Sage||1⁄2 Teaspoon, ground|
|Cold milk||1 Cup (16 tbs)|
Mix cornmeal, milk powder, salt, yeast and sage.
Beat into cold milk.
Gradually add hot milk and cook, covered, in double boiler over hot water.
When it thickens into mush, add oil and cheese and stir until smooth.
Turn into oiled 8-inch-square pan and let cool.
Sprinkle with soybeans.
Bake, uncovered, at 350Â° F. for 15 minutes.
Cut into squares before serving.