Corn and cheese casserole
Description
Perfect for tea and coffee. This recipe is also great when you have a small amount of leftover cooked porridge from a previous meal, in which case preparing the casserole will take very little time.
Instructions
- 1
Step 1
Prepare all the ingredients for making corn and cheese casserole. If leek is not available, replace it with another green herb or regular onion.
- 2
Step 2
Cook cornmeal in salted water (ratio 1:2) for 15–20 minutes. It is convenient to use cornmeal in cooking bags. Transfer the cooked cornmeal porridge to a suitable container and let it cool slightly.
- 3
Step 3
While the grain is cooling, grate the cheese on a fine grater. Almost any hard cheese (such as Dutch, Russian, Poshekhonsky, etc.) is suitable for this casserole.
- 4
Step 4
Chop the leek or other greens (parsley, dill) finely with a knife.
- 5
Step 5
Break the eggs into a small container, add salt and spices, then pour in the sour cream or a small amount of milk. Beat the egg mixture with a fork.
- 6
Step 6
Gradually add the egg mixture to the cornmeal, stirring with a spoon. Add the chopped onion and half of the grated cheese, then mix until smooth and uniform.
- 7
Step 7
Place the resulting homogeneous mixture into the prepared baking dish, sprinkle with the remaining cheese on top. Bake in a preheated oven at 190 degrees for 30-35 minutes.
- 8
Step 8
A golden crust will form on the surface of the ready corn and cheese casserole. This dish can be served both hot and cold.