Cornmeal Gratin with Emmental Cheese

Name: Cornmeal Gratin with Emmental Cheese
Total time: 1800 s
Yield: Serves 3-4 servings
Ingredients: 2/3 cup fine cornmeal or fine semolina (about 65 grams); 2 cups milk (about 500 ml); 1 egg; 3 1/2 ounces Emmental cheese, grated (about 100 grams); Salt & pepper, pinch of nutmeg

Viviane / Quoi qu'on mange ? @quoiquonmange

Bourgogne - France

I never thought that fine semolina could be used to make such a delicious savory side dish. This gratin with Emmental cheese is soft and full of flavor thanks to all that cheese. It's a perfect recipe to share!

Viviane / Quoi qu'on mange ? @quoiquonmange

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Ingredients

about 30 minutes

Serves 3-4 servings

2/3 cupfine cornmeal or fine semolina (about 65 grams)
2 cupsmilk (about 500 ml)
1egg
3 1/2 ouncesEmmental cheese, grated (about 100 grams)
Salt & pepper, pinch of nutmeg

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Steps

about 30 minutes

1

Grate the cheese and set aside.
2

Pour the milk into a heavy-bottomed saucepan. Add salt, pepper, and a pinch of nutmeg. Stir and bring to a boil.
3

Once boiling, reduce the heat. Gradually add the cornmeal while whisking constantly until the mixture thickens.
4

Let cool slightly, then stir in the lightly beaten egg and 3/4 of the grated cheese.
5

Butter a baking dish, pour in the cooked mixture, and sprinkle the remaining cheese on top. Place in a cold oven and bake at 350°F (180°C) for about 30 minutes with convection.