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Categories:Viewed: 47 - Published at: 5 years ago
Ingredients
- 2 cups cornmeal freshly-ground
- 4 cups cold water to 5, or vegetable stock
- 1 tablespoon seasoning salt vegetable
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon sea salt
- cheese pound mild-flavored raw-milk, such as Monterey Jack or Muenster
Method
- Preheat oven to 350 degrees F
- In a heavy 4-quart pot, dissolve the cornmeal in the cold water of stock. Add the vegetable seasoning salt and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks.
- As soon as it has thickened and is heaving, lower the heat to medium, cover and cook for 25 minutes, lifting the lid frequently to stir. Add more water if it becomes to think to stir. Halfway through the cooking time, add the butter and salt.
- Slice the cheese thinly. In an oiled 4-quart heavy ovenproof casserole, layer the cornmeal and cheese in 3-4 layers, ending with a top layer of cheese.
- Bake, covered, for 40 minutes; uncover and place under the broiler for 5 minutes or until the cheese browns lightly.
