| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
35 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 2 |
ts |
Salt |
| 1 1/3 |
c |
Yellow cornmeal |
| 3 |
tb |
Butter or margarine |
| 1 |
|
Clove garlic; thinly sliced |
| 1 |
ts |
Dried basil |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
BASIL BUTTER
1. Lightly grease a 15 1/2 X 10 1/2 inch jelly roll pan.
2. Bring water and salt to boil in medium saucepan. Sprinkle in cornmeal,
whisking to prevent lumps. Gently boil about 10 minutes, stirring often,
until very thick (a spoon stands up in cornmeal) but still pourable.
3. Spoon hot cornmeal evenly in pan with a rubber spatula. Chill at least 1
hour until firm.
4. Basil Butter - melt butter with basil and garlic.
5. Heat oven to 425 F. Invert cornmeal on work surface. Cut into 35
squares. Arrange 1/2 at a time on jelly roll pan. Drizzle with basil butter
and sprinkle with Parmesan cheese.
6. Bake 20-25 minutes until edges are crisp. Serve hot.
35 squares: 30 cal per square
Typed and MC Formatted by Martha Hicks and Buster
Posted to MC-Recipe Digest V1 #853 by "Nitro_II "
<Nitro_II@classic.msn.com> on Oct 19, 97
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