Cheesy Parmesan Corn Meal Mush
Cheesy Parmesan Corn Meal Mush

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cheesy parmesan corn meal mush. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cheesy Parmesan Corn Meal Mush is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Cheesy Parmesan Corn Meal Mush is something which I’ve loved my whole life. They are nice and they look wonderful.

Find Deals on Cornmeal Mush in Baking Supplies on Amazon. As soon as water boils slowly pour corn meal mixture into pan, stirring constantly. Continue to cook over medium heat until corn meal begins to thicken. Add the cornmeal mixture to the boiling water, stirring constantly.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook cheesy parmesan corn meal mush using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cheesy Parmesan Corn Meal Mush:
  1. Prepare 1 cup yellow corn meal
  2. Make ready 3 1/4 cups water
  3. Prepare 1 tbs unsalted butter
  4. Take 1/3 cup fresh shredded parmesan
  5. Prepare to taste Salt and pepper

It can be eaten hot with a little butter or cooled until firm, cut into squares and fried. Polenta is sometimes mixed with cheese such as Parmesan or Gorgonzola. It can be served as a first course or side dish and makes hearty breakfast fare. Spread half of the sour cream over the mush,then sprinkle with half of each cheese.

Instructions to make Cheesy Parmesan Corn Meal Mush:
  1. In a medium sauce pan bring 2 cups of water to a boil. In a separate bowl wisk together corn meal and 1 1/4 cup of room temperature or cold water. As soon as water boils slowly pour corn meal mixture into pan, stirring constantly.
  2. Continue to cook over medium heat until corn meal begins to thicken. Reduce heat to medium low and cook 5 minutes more (watch out for bubbles popping and reduce heat to low if necessary). Stirring constantly through entire step.
  3. Reduce heat to low (if you haven't already). Gently stir in parmesan until fully incorporated. Finish by stirring in butter until melted completely. Taste and season with salt and pepper as desired. Serve immediately.
  4. Note: This dish pairs amazingly well with my Garlic Pepper Baked Salmon. Refrigerate leftovers in a rectangular storage dish (or loaf pan) and use for savory fried corn meal mush.

It can be served as a first course or side dish and makes hearty breakfast fare. Spread half of the sour cream over the mush,then sprinkle with half of each cheese. Repeat the layers - mush, sour cream, cheeses. Place in the oven for a few minutes, just until the cheeses are melted and the top is lightly browned. Add one half of the sour cream, spreading it over the mush.

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