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3 cups lowfat beef stock
1 cup coarse yellow cornmeal
1/4 cup sliced mushrooms
2 jalapeno chile peppers -- seeded and chopped
3/4 cup corn kernels
1/3 cup minced roasted red bell pepper
1/2 cup reduced fat shredded Monterey Jack cheese
In a 3-quart Dutch oven or kettle, bring stock to a boil over high heat. Reduce heat to moderately low, stir in cornmeal, and simmer, uncovered, stirring constantly, until thickened -- about 25 minutes. Stir in mushrooms, jalapenos, corn, and red pepper.
Spread into a lightly greased 9-inch square baking pan and sprinkle with cheese. Let stand 20 minutes or until firm. Cut into triangles and serve at room temperature or heat in 350F until warm -- about 5 minutes.