Ingredients:
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Directions:
In a small bowl, mix the cornmeal and the water, stir until smooth. Let sit 5 to 7 minutes.
If using, saute the mushrooms in a small skillet in the heated butter or oil. Cook until partially softened. Remove from heat.
Bring stock to boil in a 3 quart saucepan. Add the soaked cornmeal and stir well. Reduce heat to low. Let simmer, covered for 7 minutes.
Add the mushrooms and stir. Return the lid and continue to simmer until thickened, about 7 more minutes.
Stir in the cheese and add salt and ground white pepper to taste. Remove from heat once the cheese is melted and incorporated.
Serve warm. |
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