| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Rice, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cornmeal |
| 3/4 |
c |
Cold water |
| 3 1/4 |
c |
Boiling water |
| 2 |
ts |
Salt |
| 3 |
ts |
Margarine or butter |
| 1 |
c |
Grated parmesan cheese |
| 1/3 |
c |
Shredded swiss cheese (1-1/2 ounces) |
INSTRUCTIONS
Heat oven to 350 degrees. Grease 1-1/2-quart casserole. Mix cornmeal and
3/4 cup cold water in 2-quart saucepan. Stir in 3-1/4 cups boiling water
and the salt. Cook, stirring constantly, until mixture thickens and boils;
reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove
from heat. Stir until smooth.Spread one-third of the mixture in casserole.
Dot with 1 teaspoon of the margarine. Sprinkle with 1/3 cup Parmesan
cheese. Repeat twice. Sprinkle with Swiss cheese. Bake uncovered 15 to 20
minutes or until hot and bubbly. 6 SERVINGS (ABOUT 3/4 CUP EACH); 125
CALORIES PER SERVING.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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