Yield: 50 servings
Measure | Ingredient |
---|---|
3 quarts | Water |
9 cups | Milk |
2 tablespoons | Kosher salt |
1 teaspoon | Freshly grated nutmeg |
6 cups | Yellow cornmeal |
1 cup | Unsalted butter |
3 cups | Parmesan cheese |
¾ cup | Cooked bacon |
¾ cup | Parsley |
⅓ cup | Scallions |
18 \N | Egg |
1 tablespoon | Freshly ground white pepper |
9 cups | Swiss cheese |
1 cup | Olive oil |
1 tablespoon | Ground cinnamon |
COMBINE WATER, MILK, SALT, AND NUTMEG IN A SAUCEPOT, OVER A MODERATE FLAME REDUCE HEAT VERY SLOWLY STIR IN CORNMEAL, AND CONTINUE TO STIR UNTIL THICKENED REMOVE FROM HEAT STIR IN BUTTER, PARMESAN, BACON, PARSLEY, SCALLIONS, EGGS, AND BLACK PEPPER-MIX WELL POUR INTO A SHEET PAN, TO A THICKNESS OF ¼-INCH CUT INTO 2-INCH ROUNDS WITH A BISCUIT CUTTER REMOVE ROUNDS TO A BUTTERED SHEET PAN TOP EACH ROUND WITH 1 TABLESPOON OF GRATED SWISS CHEESE DRIZZLE LIGHTLY WITH OLIVE OIL BAKE @ 350 DEGREES UNTIL CRISP AND GOLDEN GARNISH WITH GROUND CINNAMON SERVE HOT Submitted By DAN KLEPACH On 08-20-95