Cornmeal Swiss Bake Recipe
Ingredients
| Cauliflower | 2 Cup (16 tbs), chopped | |
| Water | 1 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 2 Ounce, uncooked | |
| Salt | 3/4 Teaspoon | |
| Prepared mustard | 1 Teaspoon | |
| Celery seed | 1/8 Teaspoon | |
| Dash each ground sage and pepper | ||
| 2 ounces grated Swiss cheese | ||
| 1/4 teaspoon sweet Hungarian paprika | ||
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.
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.
Chef
