| 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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