3 cups of fine cornmeal, cooked (480 g)
4 cups of chicken broth (960 ml)
1/4 cup of butter (50 g)
1/2 cup of grated Parmesan cheese (60 g)
10 slices of crispy fried bacon
100 g of cured Gruyère, Gorgonzola or Minas cheese, crumbled
Salt to taste
3 cups of fine cornmeal, cooked (480 g)
4 cups of chicken broth (960 ml)
1/4 cup of butter (50 g)
1/2 cup of grated Parmesan cheese (60 g)
10 slices of crispy fried bacon
100 g of cured Gruyère, Gorgonzola or Minas cheese, crumbled
Salt to taste
In a saucepan, combine the cornmeal, broth, and butter
Bring to moderate heat, stirring constantly
When it starts boiling, cook for 5 minutes
Remove from heat and add the grated cheese and bacon
Check the seasoning
Spread half of the mixture into a 22 x 29 cm baking dish
Distribute the crumbled cheese on top and cover with the remaining mixture
Bake in a preheated oven at 200°C for 10 minutes, and serve
359 calories per serving
