[recipe] Cornmeal Mushroom Casserole

[Guest guest]

This is really delicious. For some reason i like to eat it

with lots of fresh salsa & hot sauce on the side.

i think it would be good with some sauted seasonal

veggies added in the mushroom layers, too.

 

Cornmeal Mushroom Casserole

 

3 1/2 cups milk [or water]

1 cup cornmeal

1 pound fresh mushrooms, coarsely chopped

1/2 medium onion, chopped

1/4 cup sweet red pepper, chopped

2 garlic cloves, minced

1 Tbs. olive oil

3 Tbs. soy sauce

3 Tbs. all-purpose flour

2 cups half-and-half cream

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

 

In a large saucepan, bring milk [or water] to a boil.

Slowly whisk in cornmeal until blended. Cook and

stir until thickened. Spread into a greased

13 by 9 inch baking pan. Cover and refrigerate

overnight.

In a skillet, saute the mushrooms, onion, red pepper

and garlic in oil until tender. Add soy sauce; cook for

8 to 10 minutes or until liquid is absorbed. Sprinkle with

flour; cook and stir until blended. Gradually stir in

cream; cook and stir until thickened.

Remove 1/2 cornmeal crust from pan. Place in a greased

4 quart baking dish [lasagna pan]. Top with half the

mushroom mixture, half the cheeses, and then repeat

layers ending with cheese.

Bake, covered, in a 350û oven for 35 minutes.

Uncover and bake an additional 15 minutes until

lightly browned. Let stand 15 minutes before cutting.

Yield: 6 servings

 

~ pt ~

 

The difference between what we do and what we are capable of

doing would suffice to solve most of the world's problems.

~ Mohandas Karamchand [Mahatma] Gandhi (1869-1948)