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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the bacon crisp in an oven proof dutch oven. | 2. Remove bacon and set aside. | 3. In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot. | 4. Meanwhile, add butter and onion to the dutch oven - saute until onion is tender. | 5. Add cornmeal, mix well. | 6. Carefully add the milk to to cornmeal mixture to avoid lumps. | 7. Cook until the mixture thickens, stirring constantly. Salt and pepper to taste. | 8. When thick, turn off heat. | 9. Add bacon to the cornmeal mixture. | 10. Whip 6 eggs to a nice froth, add the sugar. | 11. Fold into cornmeal mixture. When it is conformly mixed, do the same with the cream. | 12. Butter large casserole, pour mixture inches. | 13. Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal	2	cups		814.96	171.4832	20.2032	8.296
onion	1		diced	60.0	14.01	1.65	0.15
bacon	1	cup	chopped	-	-	-	-
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
chicken bouillon granule	2	tablespoons		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
sugar	6	tablespoons		330.37199999999996	82.6344	0.0	0.0
cream	1	cup		792.0	15.96	8.712	83.23200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.