Nachynka

Ingredients

• 3 tbsp canola oil
• 1/2 cup finely chopped onion
• 1 cup cornmeal
• 1 1/2 tsp granulated sugar
• 1 tsp salt
• 1/8 tsp white pepper
• 3 cups milk (2%)
• 1 cup whipping cream
• 2 eggs, beaten

Yield: Serves 8

Directions

1. Preheat oven to 325°F.
2. In a large saucepan or Dutch oven, heat oil and sauté onions until tender. Add cornmeal, sugar, salt and pepper, mix well. Heat but do not brown; remove from heat.
3. In another large saucepan, bring milk and cream to a boil over medium heat, stirring constantly. Remove from heat.
4. Gradually add milk mixture to cornmeal mixture, a small amount at a time, stirring constantly. Turn heat to low and continue stirring until mixture is very thick.
5. Mix 4 tbsp of cornmeal mixture into beaten eggs to warm the eggs. Stirring constantly, slowly stir this mixture back into the rest of the cornmeal mixture.
6. Pour into greased 2-quart casserole dish. Bake uncovered until golden brown, about 1 hour.