225 g (8 oz) wholewheat flour
50 g (2 oz) fine cornmeal
salt and freshly ground black pepper
750 ml (1 1/4 pt) water
150 g (5 oz) butter
100 g (4 oz) Mozzarella cheese, cut into thin strips
grated Parmesan cheese
50 g (2 oz) fine cornmeal
salt and freshly ground black pepper
750 ml (1 1/4 pt) water
150 g (5 oz) butter
100 g (4 oz) Mozzarella cheese, cut into thin strips
grated Parmesan cheese
method
1. Put the flour in a bowl and stir in the cornmeal and seasoning.
2. Bring water to the boil and sprinkle in the mixture, stirring with a wooden spoon.
3. Cook over a low heat, stirring occasionally, for about 45 minutes until the mixture is very thick and comes away easily from the sides of the pan.
4. Stir in the cheese. Keep stirring until it melts.
5. Serve hot with Tomato Sauce and offer Parmesan.
2. Bring water to the boil and sprinkle in the mixture, stirring with a wooden spoon.
3. Cook over a low heat, stirring occasionally, for about 45 minutes until the mixture is very thick and comes away easily from the sides of the pan.
4. Stir in the cheese. Keep stirring until it melts.
5. Serve hot with Tomato Sauce and offer Parmesan.
serving amount
serves 4 - 6
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