Recipe - Creamed Cornmeal Timbales

1 qt Water
1 teaspoon Salt
1 cup Cornmeal
1 cup Cream
5 Eggs; beaten
1 cup Freshly grated Parmesan or
Romano cheese
Fresh ground black pepper to
taste

SERVES 12

This is a blend of several dishes from our past, and a little European
influence through Thomas Jefferson as well. I developed this dish one day
on a corn binge, and when I tasted it I immediately became depressed. No, I
was not depressed because it was not an interesting dish. This dish is so
good I became depressed over the fact that I could not serve it to Mr.
Jefferson. Such is the plight of the historical cook. What fun!

Bring the water and salt to a full boil in a 2quart saucepan. Slowly
stir in the cornmeal. I use a wire or wooden whip for this. Using a wooden
spoon, continue to stir the mixture on medium heat until it is thick, about
6 minutes. Lower the heat and simmer, stirring occasionally, for 15 minutes
more. Remove from the heat and allow to cool a bit.

Mix the cream with the eggs and stir into the cornmeal mush. Add the
cheese and pepper to taste.

Oil or butter 12 timbale molds or custard cups. Fill each with the
mixture and place in an ovenproof pan. Add water up to One half inch on the
sides of the molds. Bake at 350ø, uncovered, until the custard sets and a
table knife inserted in the center of the cup comes out clean. This will
take about 50 minutes.

Allow the timbales to cool a bit, then unmold them and serve as a side
dish. They can be served as they are or with a fresh light tomatosauce
topping.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.