Recipe - Cornmeal Bites With Basil Butter

4 cup Water
2 teaspoon Salt
1 1/3 cup Yellow cornmeal

BASIL BUTTER
3 tablespoon Butter or margarine
1 Clove garlic; thinly cut or sliced up
1 teaspoon Dried basil
2 tablespoon Grated parmesan cheese

1. Lightly grease a 15 One half X 10 One half inch jelly roll pan.

2. Bring water and salt to boil in medium saucepan. Sprinkle in cornmeal,
whisking to prevent lumps. Gently boil about 10 minutes, stirring often,
until very thick (a spoon stands up in cornmeal) but still pourable.

3. Spoon hot cornmeal evenly in pan with a rubber spatula. Chill at least 1
hour until firm.

4. Basil Butter melt butter with basil and garlic.

5. Heat oven to 425 F. Invert cornmeal on work surface. Cut into 35
squares. Arrange One half at a time on jelly roll pan. Drizzle with basil butter
and sprinkle with Parmesan cheese.

6. Bake 2025 minutes until edges are crisp. Serve hot.

35 squares: 30 cal per square

Typed and MC Formatted by Martha Hicks and Buster
Posted to MCRecipe Digest V1 #853 by "Nitro_II "
Nitro_II@classic.msn.com on Oct 19, 97