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Cornmeal Swiss Bake

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  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

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

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Nutrition Rank

Nutrition Facts

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

Cornmeal Swiss Bake Recipe