Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Milk |
| ½ cup | Water |
| ½ teaspoon | Salt |
| 1½ cup | Yellow cornmeal |
| 2 tablespoons | Butter |
| 3 \N | Eggs, well beaten |
| 1½ cup | Nokkelost cheese |
| ½ cup | Scallions, minced |
| ½ cup | Red bell pepper, diced |
| \N \N | Pepper to taste |
| ¼ cup | Parsley, minced |
In pan combine milk, water and salt. Bring to just boiling point, whisk in cornmeal in slow steady strokes. Cook whisking, 2 minutes and remove from heat. Stir in butter. Add eggs and stir until well blended. Stir in 1 cup cheese, scallions, red pepper and parsley. Spoon into casserole. Sprinkle with remaining ½ cup cheese. Bake at 350 ° for 45 minutes, or until puffed and golden. Serve NOW.
Recipe by: Cookin' Good
Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Feb 22, 1997.