3 cup Milk
1/2 cup Water
1/2 tsp Salt
1 1/2 cup Yellow cornmeal
2 tbsp Butter
3 Eggs, well beaten
1 1/2 cup Nokkelost cheese
1/2 cup Scallions, minced
1/2 cup Red bell pepper, diced
Pepper to taste
1/4 cup Parsley, minced
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In pan combine milk, water and salt. Bring to just boiling point, whisk in cornmeal in slow steady strokes. Cook whisking, 2 minutes and remove from heat. Stir in butter. Add eggs and stir until well blended. Stir in 1 cup cheese, scallions, red pepper and parsley. Spoon into casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350 ° for 45 minutes, or until puffed and golden. Serve NOW.
Recipe by: Cookin' Good
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 22, 1997.
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