8 cups of chicken broth
2 cups of cooked cornmeal
oil for greasing
300g of melted cheese, cut into slices
1/2 cup of grated Parmesan cheese (optional)
2 tablespoons of butter
8 cups of chicken broth
2 cups of cooked cornmeal
oil for greasing
300g of melted cheese, cut into slices
1/2 cup of grated Parmesan cheese (optional)
2 tablespoons of butter
In a saucepan, warm the chicken broth
When it's hot, gradually add the cooked cornmeal, stirring constantly, and cook until the mixture thickens and comes away from the sides of the pan
Place in a 28.5 x 11.5 cm English muffin tin, greased with oil, and let cool completely
Unmold and cut into slices
Arrange on a serving dish, alternating layers with melted cheese
Top with Parmesan cheese and butter in small pieces
Bake in a preheated oven (220°C) for 15 minutes or until lightly golden brown
Remove from the oven and serve
Serves 8.
