Layered Cornmeal Casserole (Rakott Puliszka) |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 1 |
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Recipe from the Cleveland Hungarian Heritage Museum. Ingredients:
1 cup cornmeal |
10 -12 ounces meaty bacon |
1 lb dry curd cottage cheese |
1/2 lb shredded swiss cheese |
1/2 lb feta cheese or 1/2 lb bryndza cheese |
1 lb sour cream |
Directions:
1. Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
2. Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
3. Chop bacon and cook until done and drain on paper towels.
4. In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
5. Bake at 325°F for 30-40 minutes or until top is lightly browned.
6. Remove from oven and cool for 10-15 minutes before serving.
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