The Sirene cheese traditionally used in this recipe is replaced by white Cheshire, Lancashire or white Stilton. To Serve hot as a main-course dish. Serve at once on hot plates, with a simple tomato sauce of you wish.
Photo credit = www.simplyrecipes.com
1 1/2 hours, then 1 hour cooling plus 10 minutes grilling
Serves 4-6
150 g / 5 oz coarse yellow cornmeal
7.5 ml / 1 1/2 tsp salt
50 g / 8 oz white Cheshire, Lancashire or white Stilton, Crumbled, or 225 g /8 oz streaky bacon, grilled and chopped
tomato sauce (optional)
For Grilling
50 g / 2 oz mature Cheddar cheese, grated
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Baked cornmeal with cheese or bacon
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1- Put the cornmeal in a large frying-pan and dry-fry it over moderate heat, stirring all the time, for 3-4 minutes, or until it looses its yellowness and acquires a very light-beige color.
2- Pour 1 L / 1 3/4 pt water into a saucepan. Pour in the hot cornmeal - on contact with the cold water it should produce a hissing sound - and add the salt. Simmer for about 5 minutes over moderate heat, stirring occasionally, until the mush begins to sputter. Cover the pan, reduce the heat and let it cook for 20 minutes, stirring occasionally.
3- Heat the oven to 190 C / 375 F / gas 5. Remove the lid and stir continuously for 4 minutes. or until the mush is very thick and a wooden spoon starts to leave a wide track on the bottom of the pan.
4- Remove the mush from the heat and add the butter, stirring as it melts. Lightly and quickly stir in the cheese or bacon and season to taste. Butter a round 20 cm / 8 in baking dish and turn the mixture into the dish. Bake on the top shelf of the oven for 40 minutes or until a pale skin forms on the surface. Leave to cool and set for about 1 hour.
5- To serve hot as a main-course dish heat the grill. Slice the baked cornmeal into wedges like a cake, sprinkle with the grated cheese and grill until the crust is crisp and golden brown and the cornmeal is heated
through. Serve at once on hot plates, with a simple tomato sauce of you wish.
* For a cold side dish to accompany sliced cold meat, cut the baked cornmeal into squares or oblong shapes and serve with butter and a cabbage or lettuce salad.
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