Best 4 Swiss Cornmeal Casserole Recipes
In the culinary tapestry of Swiss cuisine, there’s a dish that stands as a testament to the region's rich farming heritage and love for hearty comfort food: Swiss cornmeal casserole. This delectable dish is known by various names, including polenta, pulenta, or simply cornmeal mush, and it holds a special place in the hearts of Swiss people. Made with a simple blend of cornmeal, milk, and cheese, this humble dish has been passed down through generations and is often served as a main course or a hearty side. Its versatility allows it to be dressed up with various ingredients, making it a blank canvas for culinary creativity. Whether you prefer a classic recipe or one with a modern twist, there's a Swiss cornmeal casserole recipe waiting to tantalize your taste buds. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the flavors of this Swiss delicacy.
**Recipes included in the article:**
**Basic Swiss Cornmeal Casserole:**
This recipe provides a foundation for the classic Swiss cornmeal casserole. It calls for a simple combination of cornmeal, milk, cheese, and butter, resulting in a comforting and flavorful dish that's sure to please the whole family.
**Loaded Swiss Cornmeal Casserole:**
For those who enjoy a casserole packed with flavor and texture, this loaded version is a must-try. In addition to the basic ingredients, it incorporates a medley of vegetables, meats, and cheeses, creating a hearty and satisfying meal that's perfect for a cold winter day.
**Cheesy Swiss Cornmeal Casserole:**
Cheese lovers, rejoice! This recipe elevates the classic dish with an abundance of gooey, melted cheese. From Parmesan to Gruyère, the variety of cheeses used creates a rich and flavorful casserole that's sure to be a hit at any gathering.
**Creamy Swiss Cornmeal Casserole:**
If you prefer a casserole with a smooth and creamy texture, this recipe is for you. By incorporating heavy cream and cream cheese, it delivers a velvety and indulgent dish that's perfect for special occasions or when you crave a comforting meal.
**Gluten-Free Swiss Cornmeal Casserole:**
For those with gluten sensitivities or allergies, this recipe offers a delicious and inclusive version of the classic dish. Using gluten-free cornmeal and alternative flours, it ensures that everyone can enjoy the goodness of Swiss cornmeal casserole without compromising on taste.
THE BEST CORN CASSEROLE
We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
- Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
CORN CASSEROLE
Here is a from-scratch version of the classic corn casserole, a popular holiday side dish in the southeastern United States that is traditionally made using store-bought Jiffy cornbread mix. If you've never had corn casserole before, you're really missing out: It's like an incredibly moist cornbread studded with fresh corn kernels. (Frozen corn can be used in the cold weather months.) Two pounds of corn kernels are bound together with a simple batter of flour, baking powder, cornmeal, Cheddar, eggs, melted butter and sour cream, then poured into a baking pan, topped with more cheese, and baked until bubbly. Fresh rosemary and scallions, untraditional and optional additions, add savory notes that balance out the sweetness of the corn.
Provided by Ali Slagle
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Add 4 tablespoons butter to a 9-by-13-inch pan or other 3-quart casserole dish and transfer to the oven. Once the butter has melted, about 5 minutes, take the pan out of the oven and let cool.
- In a medium pot, melt the remaining 2 tablespoons butter over medium-high. Add the corn, scallions and rosemary, if using, 1 teaspoon salt and several grinds of black pepper, and cook, stirring occasionally, until the corn starts to give off some liquid and softens, about 5 minutes. Remove from heat and discard the rosemary sprig.
- Stir the flour, cornmeal, baking powder and 1 teaspoon salt into the corn mixture. Tilt the baking pan so that the bottom gets coated in the melted butter, then pour the excess butter (do not scrape the dish) into the pot with the corn mixture. Stir to combine.
- In a small bowl, whisk together the sour cream and eggs with a fork until combined. Add to the corn mixture along with 1/2 cup grated cheese and stir just until combined, taking care not to overmix.
- Pour the batter into the pan, spread evenly, then sprinkle with the remaining 1 cup of cheese. Bake until the cheese is melted and the casserole is set, 30 to 35 minutes. For a golden top, broil for a few minutes. Serve hot.
CORNMEAL CASSEROLE
I have had this recipe for over 20 years. One of my girlfriends at the time gave me this recipe, and I used to make it often for my family. It was easy, inexpensive, and they LIKED it!!
Provided by silly sally
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Filling:.
- Mix all ingredients in frying pan, and brown until ground beef is cooked.
- Simmer for 20 minutes.
- Corn meal:.
- Make mixture of all ingredients.
- Put meat filling in bottom of greased 9" X 13" pan.
- Pour corn meal mixture over filling.
- Bake in pre-heated 350 degree oven for 45 minutes.
SWISS CORNMEAL CASSEROLE
This is from "The Swiss Cookbook". The author says that Emmentaler, Gruyere or any combo of the two can be used--that gruyere has a stronger taste. I haven't made it yet. She says that it is a traditional recipe. Times are just guesses. I don't know how long it will take to make.
Provided by Debbie R.
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Tips:
- For a creamier casserole, use heavy cream instead of milk. For a lighter dish, omit the butter or use 2% milk instead of whole milk.
- Add 1/2 cup of chopped onion or 1/2 cup of chopped green bell pepper to the cornmeal mixture for extra flavor.
- Top the casserole with 1 cup of shredded cheddar cheese before baking for a cheesy crust.
- Serve the casserole with a dollop of sour cream, a sprinkle of chopped green onions, or a side of salsa.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Conclusion:
Swiss Cornmeal Casserole is a classic comfort food that is cheesy, creamy, and packed with flavor. It is relatively easy to make and can be prepared in advance, making it perfect for potlucks or busy weeknights. This casserole is sure to be a hit with family and friends alike.
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