| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Side dishes | 6 | Servings |
INGREDIENTS
| 2 3/4 | c | Chicken broth; *see note |
| 2 | c | Water |
| 1 1/2 | c | Milk |
| 3 | Cloves garlic; minced | |
| 1 1/2 | ts | Fresh rosemary; chopped |
| 1/2 | ts | Salt |
| 1 1/2 | c | Yellow cornmeal |
| 8 | tb | Fresh parmesan; grated |
INSTRUCTIONS
1. Preheat oven to 375 degrees. Butter a 2 quart souffle dish. 2. Bring the first 6 ingredients to a boil in a heavy saucepan. 3. Gradually add cornmeal, whisking until smooth. 4. Reduce heat to low; cook until cornmeal is soft and mixture is thick and creamy, about 12 minutes. 5. Remove from the heat; stir in 6 Tablespons parmesan cheese and season to taste with pepper. 6. Transfer to prepared souffle dish, sprinkle with remaining parmesan cheese and bake for about 30 minutes until heated through and golden brown on top. Notes: You can prepare this 1 day ahead up to step 6. Cool, cover and store in the refrigerator and then just pop in the oven about 40 minutes before ready to serve. Recipe by: Bon Appetit - February 1997 Posted to recipelu-digest Volume 01 Number 351 by RecipeLu <recipelu@geocities.com> on Dec 09, 1997
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