4-Cheese Cornmeal Casserole

I know it’s been quite a long time since I last posted. Spring for our family can be quite busy. School and weeding take up a lot of our time. We are trying to weed our whole garden and we are thinking about planting another vegetable garden this year. We’ll see how it goes.

Last Sunday my family and I enjoyed a delicious 4-cheese cornmeal casserole. So I’m going to show you how to make it so that you and your family can enjoy it someday. 🙂

Start by grating your 4 cheeses: Cheddar cheese; Swiss cheese; Monetary Jack cheese; and 4-year-old cheese (and yes I said 4-year-old cheese  🙂 )

Make a batch of cornmeal porridge (recipe below) and spread half of it in a 9×13 in.  baking pan.  Spread all the grated cheese over the surface. Pour the other half of the cornmeal porridge over the cheese and spread it around. Place your pan in a preheated oven (at 350 degrees) for 10-15 min.

It should kinda look like this. The cheese should be melted in the middle and the sides just beginning to get crusty. Yum!

We enjoyed it with some omelette over the casserole, sausages and pickles.

And to top off the delicious meal we had some vanilla ice cream with  mashed up frozen  berries

 Next week we’re going to have some guests and I’ll have more recipes to post so stay tuned…

Jessica 

Cornmeal Porridge Recipe:

Ingredients:

3 cups water

1/2 cup cornmeal

1/4 tsp. salt

Preparation Instructions:

Bring water to a boil. Add salt and then pour the cornmeal little by little while stirring continually. Let it simmer for about 10 to 15 minutes, mixing it often. You don’t want it to stick to the bottom. The polenta shouldn’t be too runny or too hard. When it’s just in between, then that’s when it’s done right. Serve warm and enjoy!

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