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Cornmeal Swiss Bake

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Ingredients
  Chopped cauliflower 2 Cup (32 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Enriched yellow cornmeal 2 Ounce (Uncooked)
  Salt 3⁄4 Teaspoon
  Prepared mustard 1 Teaspoon
  Ground celery seed 1⁄8 Teaspoon
  Ground pepper 1 Dash
  Ground sage 1 Dash
  Grated swiss cheese 2 Ounce
  Sweet hungarian paprika 1⁄4 Teaspoon
Directions

Steam cauliflower until tender yet firm, about 5 minutes; set aside.
In saucepan bring water to a boil; briskly stir in cornmeal and salt.
Reduce heat and cook, stirring occasionally, until mixture begins to thicken.
Stir in mustard, celery seed, sage, and pepper; continue cooking 2 to 3 minutes longer or until cornmeal is quite thick.
Stir in cauliflower.
Spread mixture evenly over bottom of an 8-inch square nonstick baking pan.
Cover and refrigerate overnight.
Preheat oven to 350°F.
Combine cheese and paprika and sprinkle over cornmeal mixture.
Bake 25 to 30 minutes.
Cut into 4 squares and serve.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Corn

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