Swiss Cornmeal Casserole - cooking recipe

Ingredients

2 cups cornmeal
6 cups water
1/4 cup butter
2 cups grated swiss cheese (emmentaler or gruyere, romano or parmesan)
2 teaspoons salt
1/2 teaspoon paprika
1 cup heavy cream

Preparation

Blend cornmeal and 2 cups water to a smooth mixture.
Bring the other 4 cups of water to a boil. Gradually stir in the cornmeal mixrture. Cook over low heawt, stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan.
Beat in the butter, 1.5 cups grated cheese, salt and paprika. Spread mixture on a buttered cookie sheet to a depth of 1 inch. Chill.
Butter a shallow baking dish.
Cut cornmeal mixture into fingers and place them in it. Pour cream over it. Sprinkle with remaining cheese.
Bake at 350 for 15-20 minutes or until top is lightly browned.