Creamed cornmeal timbales

Yield: 12 Servings

Measure Ingredient
1 quart Water
1 teaspoon Salt
1 cup Cornmeal
1 cup Cream
5 Eggs; beaten
1 cup Freshly grated Parmesan or Romano cheese
Fresh ground black pepper to taste

SERVES 12

This is a blend of several dishes from our past, and a little European influence through Thomas Jefferson as well. I developed this dish one day on a corn binge, and when I tasted it I immediately became depressed. No, I was not depressed because it was not an interesting dish. This dish is so good I became depressed over the fact that I could not serve it to Mr.

Jefferson. Such is the plight of the historical cook. What fun! Bring the water and salt to a full boil in a 2-quart saucepan. Slowly stir in the cornmeal. I use a wire or wooden whip for this. Using a wooden spoon, continue to stir the mixture on medium heat until it is thick, about 6 minutes. Lower the heat and simmer, stirring occasionally, for 15 minutes more. Remove from the heat and allow to cool a bit.

Mix the cream with the eggs and stir into the cornmeal mush. Add the cheese and pepper to taste.

Oil or butter 12 timbale molds or custard cups. Fill each with the mixture and place in an oven-proof pan. Add water up to ½ inch on the sides of the molds. Bake at 350ø, uncovered, until the custard sets and a table knife inserted in the center of the cup comes out clean. This will take about 50 minutes.

Allow the timbales to cool a bit, then unmold them and serve as a side dish. They can be served as they are or with a fresh light tomato-sauce topping.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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