| polenta With Cheese (mamaliga — Rumania) 1 Cup Yellow Cornmeal
3/4 Cup Water
3 1/4 Cups Boiling Water
2 Teaspoons Salt
1 Tablespoon Butter Or Margarine
1 Cup Grated Parmesan Cheese
1/3 Cup Shredded Swiss Or Kashkaval Cheese mix Cornmeal And 3/4 Cup Water In 2-quart Saucepan. Stir In 3 1/4 Cups Water And The Salt. Cook, Stirring Constantly, Until Mixture Thickens And Boils; Reduce Heat. Cover And Simmer, Stirring Occasionally, 10 Minutes. remove From Heat; Stir Until Smooth. Spread 1/3 Of The Mixture In Greased 1 1/2-quart Casserole. Dot With 1/3 Of The Butter; Sprinkle With 1/3 Of The Parmesan Cheese. Repeat Twice. Sprinkle With Swiss Cheese. Bake Uncovered At 350 Degrees F Until Hot And Bubbly, 15 To 20 Minutes. fried Cornmeal Mush
omit Butter And The Grated Parmesan And Swiss Cheeses. After Cooking 10 Minutes, Spread In Greased 9 X 5-inch Loaf Pan. Cover And Refrigerate Until Firm, At Least 12 Hours. Invert Pan To Unmold; Cut Into 1/2-inch Slices. heat 2 Tablespoons Butter In Skillet Until Melted. Coat Slices With Flour; Cook Uncovered In Butter Over Low Heat Until Brown, About 5 Minutes On Each Side. Serve With Molasses, Jam, Maple Syrup Or Sour Cream If Desired. |
