Post by braided-rug on Oct 18, 2005 16:21:56 GMT 10
Spoonbread
1 teaspoon salt
2 cups polenta
4 cups water
4 teaspoons vegetable stock powder
1 chicken buillion cube
5 eggs beaten
2 cups milk
4 tabs margarine
Preheat oven to 400oF. Grease 13x9" baking dish. Cook water, corn meal and bouillion in large saucepan, stirring frequently, until mixutre comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat. Add milk, eggs, butter, stir until blended. Pour into prepared dish. Bake for 60 minutes or until knife inserted in centre comes out clean. Top with salsa, sour cream, olives and cilantro before serving. Good with just salsa and sour cream with pork chops.
1 teaspoon salt
2 cups polenta
4 cups water
4 teaspoons vegetable stock powder
1 chicken buillion cube
5 eggs beaten
2 cups milk
4 tabs margarine
Preheat oven to 400oF. Grease 13x9" baking dish. Cook water, corn meal and bouillion in large saucepan, stirring frequently, until mixutre comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat. Add milk, eggs, butter, stir until blended. Pour into prepared dish. Bake for 60 minutes or until knife inserted in centre comes out clean. Top with salsa, sour cream, olives and cilantro before serving. Good with just salsa and sour cream with pork chops.