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Mark Miller
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La Belle Cuisine - More Side Dishes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

 

Cornmeal Mush with Cheese


 

 

 

 "Sex is good, but not as good as fresh sweet corn."
~
Garrison Keillor


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Thursday, January 02, 2003

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Cornmeal Mush with Cheese

(Would you like it better if he called it "polenta"?)

The Frugal Gourmet on Our Immigrant Ancestors
by Jeff Smith, Demco Media, June 1992

Rare and Out of Print Books

"Everyone in your household will love this dish. There will be no exceptions."

1 1/2 quarts water
1 1/2 teaspoons salt
1 1/2 cups fine yellow cornmeal (must be yellow)
4 tablespoons butter
1 cup sour cream
1/3 pound white cheese, (such as brick or Muenster), grated
1/3 pound yellow cheese (such as Colby or Cheddar), grated

In a 4-quart heavy stove-top casserole bring water to a boil. Add the salt and move the pan off the stove. Stirring constantly, slowly sprinkle in the cornmeal. Stir well so that you have no lumps. Return to the burner and bring to a boil. Turn down to a simmer and let the mush cook slowly for 20 minutes or more, or until it is thick. Stir often during the process. The final product should be the consistency of thick cake batter. If it is too thick, stir in a little more water. In an 8-by-8-inch glass baking dish melt the butter for a moment in the oven preheated to 350 degrees F. Spoon in one half of the cornmeal mush and cover the bottom of the dish. Add one half of the sour cream, spreading it over the mush. Then add half of the cheeses, spreading evenly. Make two layers: place another layer of mush, sour cream and cheese on top of the first layer. Place in the oven until the cheese are melted and slightly browned on top.  Serve immediately.  Serves 6.
 

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