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What You Need:
(To Serve: 6)
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1½ quarts water
1½ teaspoons salt
1½ 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
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Translate this recipe:
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| How To Cook: |
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1. In a 4-quart heavy stove-top casserole, bring 1½ quarts of 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.
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2. 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 this process.
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3. The final product should be the consistency of thick cake batter. If it is too thick, stir in a little more water.
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4. In an 8 by 8-inch glass baking dish melt the butter for a moment in the oven preheated to 350°F. Spoon in one half of the cornmeal mush and cover the bottom of the dish.
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5. Add one half of the sour cream, spreading it over the mush. Then add half of the cheeses, spreading evenly.
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6. Make two layers: in 8 by 8-inch glass dish. Place another layer of mush, sour cream, and cheese on top of the first layer. Place in the oven until the cheeses are melted and slightly browned on top. Serve immediately.
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