Tag Archives: cheese

Polenta With Two Cheeses

Polenta With Two Cheeses

Prep Time: 0

Yield: 4

Polenta With Two Cheeses

Ingredients

  • 1 cup Yellow cornmeal
  • 3/4 cup Water
  • 3 1/4 cup Boiling Water
  • 2 tsps Salt
  • 1 Tbsp Butter
  • 1/2 cup Parmesan Cheese -- grated
  • 1 Tbsp Fresh Thyme Or 1/4 Tsp Dried Thyme
  • 2/3 cup Swiss Cheese -- shredded

Instructions

  1. Heat oven to 350. Grease 1 1/2-quart casserole. Mix cornmeal and water in 2-quart saucepan. Add boiling water and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils. Reduce heat. Stir in butter, Parmesan, and thyme. Cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir until smooth. Spread half the polenta in the casserole. Top with 1/3 cup Swiss cheese. Repeat layers. Bake 15-20 minutes or until hot and bubbly.
http://www.culinarycafe.com/2009/08/17/polenta-with-two-cheeses/

Blueberry Cheese Pancakes

Blueberry Cheese Pancakes

Prep Time: 0

Yield: 4

Blueberry Cheese Pancakes

Ingredients

  • 1 1/2 cups cottage cheese
  • 4 eggs
  • 1/2 cup flour
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Butter, melted
  • 2 teaspoons vanilla
  • 1 cup blueberries

Instructions

  1. Combine cottage cheese, eggs, flour, sugar and butter in a bowl; mix well. Stir in vanilla; add the blueberries.

    Cook batter on a hot greased griddle until light brown on both side; turning once.

    Serve with butter and maple syrup.
http://www.culinarycafe.com/2009/08/17/blueberry-cheese-pancakes/

Cheese-Stuffed Chiles

Cheese-Stuffed Chiles

Prep Time: 0

Yield: 4

Cheese-Stuffed Chiles

Ingredients

  • 4 large chiles, such as anaheim or poblano
  • 8 ounces Monterey Jack cheese, shredded

Instructions

  1. Roast chiles over a medium-hot grill, turning occasionally, until completely charred on all sides, about 10 minutes. Transfer to a plastic or paper bag and allow to steam for 10 minutes to loosen skins. (Leave grill burning.)

    Remove skins and cut a slit down the length of each chile. Remove seeds and membranes. Stuff each chile with cheese. Secure with toothpicks to hold chiles closed. Wrap in an aluminum foil packet, completely enclosing them. (Be careful to keep toothpicks from poking through foil.) Place packet on grill to heat chiles and melt cheese, about 10 minutes.

    Open foil packet and let chiles cool for about 5 minutes. The cheese will firm up slightly, making the chiles easier to handle. Remove toothpicks and place chiles on individual plates or a serving platter. Serve warm.
http://www.culinarycafe.com/2009/08/17/cheese-stuffed-chiles/