Cornmeal Swiss Bake
|Chopped cauliflower||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Enriched yellow cornmeal||2 Ounce (Uncooked)|
|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|
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.