Ingredients:
1 (32 ounce) containers vegetable broth or 1 (32 ounce) containers chicken broth
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
1 cup cheese, any type,shredded or crumbled ( I prefer Bleu)
1 tablespoon minced parsley ( for serving) (optional)
Directions:
Preheat oven to 350 deg F.
Spray a 2-quart oven-proof casserole with non-stick spray.
Combine broth, salt, cornmeal and butter in the casserole and stir well.
Bake for 40 minutes.
remove from oven and add shredded cheese; stir well.
Return to oven and bake for 5 more minutes.
Remove from oven and set aside to rest for 5 minutes before serving.
Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.
*Note1: refrigerated leftovers will firm up, and can be fried like mush.
*Note2: According to the original instructions, if you double the recipe, you must double the cooking time too.
Servings: 4-6
Time preparation: 5 min.
Time total: 50 min.