Luckytrim
Grill Master
CORNMEAL MUSH WITH CHEESE
1 1/2 qt. water
1 1/2 tsp. salt
1 1/2 c. fine yellow cornmeal (must
be yellow cornmeal)
4 tbsp. butter
1 c. sour cream
1/3 lb. white cheese (such as brick
or Muenster), grated
1/3 lb. yellow cheese (such as Colby
or Cheddar), grated
In 4 quart heavy pan, bring water to boil. Add salt and remove from stove. Stirring
constantly, slowly sprinkle in cornmeal. Stir until you have no lumps. Return to stove
and bring to boil. Simmer for approximately 20 minutes (or until thick). Stir often. In 8
x 8 inch glass baking dish, melt butter in oven preheated to 350 degrees. Spoon in 1/2 of
the mush to cover bottom of dish. Add 1/2 sour cream, spreading over mush. Add 1/2
cheeses, spreading evenly. Layer again, mush, sour cream and cheese. Place in oven
until cheeses are melted and slightly browned on top. Serve immediately.1 1/2 qt. water
1 1/2 tsp. salt
1 1/2 c. fine yellow cornmeal (must
be yellow cornmeal)
4 tbsp. butter
1 c. sour cream
1/3 lb. white cheese (such as brick
or Muenster), grated
1/3 lb. yellow cheese (such as Colby
or Cheddar), grated
In 4 quart heavy pan, bring water to boil. Add salt and remove from stove. Stirring
constantly, slowly sprinkle in cornmeal. Stir until you have no lumps. Return to stove
and bring to boil. Simmer for approximately 20 minutes (or until thick). Stir often. In 8
x 8 inch glass baking dish, melt butter in oven preheated to 350 degrees. Spoon in 1/2 of
the mush to cover bottom of dish. Add 1/2 sour cream, spreading over mush. Add 1/2
cheeses, spreading evenly. Layer again, mush, sour cream and cheese. Place in oven
