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.
Serving size: Complete recipe
Calories 553 Calories from Fat 163
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 10.5 g52.5%
Trans Fat 0 g
Cholesterol 52.2 mg17.4%
Sodium 1790.1 mg74.6%
Total Carbohydrates 74 g24.7%
Dietary Fiber 17.1 g68.4%
Sugars 13.2 g
Protein 30 g60.4%
Vitamin A 11.2% Vitamin C 387.2%
Calcium 58.3% Iron 26.8%
*Based on a 2000 Calorie diet