Cheese and Cornmeal Casserole

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups yellow cornmeal
  • 5 cups boiling water
  • teaspoons salt
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • ½ cup butter
  • 2 cans (2 ounces each) flat anchovy fillets
  • 2 cups creamed cottage cheese
  • Freshly ground black pepper
  • 2 cups Tomato Sauce II


    1. Add the cornmeal gradually to the boiling salted water while stirring. Cook over medium heat, stirring constantly, until very thick. Cover and set aside.

    2. Preheat oven to moderate (350°F.).

    3. Lightly brown the onions and garlic in half of the butter. Add the anchovies with their oil and cook, while mashing, until the mixture is well blended. Add cottage cheese and pepper to taste.

    4. In a greased six-quart baking dish, arrange layers of cornmeal mush and the anchovy-cheese mixture, having bottom and top layers of cornmeal.

    5. Dot the top with bits of the remaining butter and bake for about thirty minutes, until lightly browned. Turn out of mold and serve with tomato sauce.