Swiss Cornmeal Casserole

1. 1

   Blend cornmeal and 2 cups water to a smooth mixture.

2. 2

   Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.

3. 3

   Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill.

4. 4

   Butter a shallow baking dish.

5. 5

   Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.

6. 6

   Bake at 350 for 15-20 minutes or until top is lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.