| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Breads | 6 | Servings |
INGREDIENTS
| 1 1/4 | c | Stone ground yellow cornmeal |
| 1 | c | Cold water |
| 3 | c | Hot water |
| 1 | ts | Salt |
| Vegetable oil for frying | ||
| 1/4 | c | All-purpose flour |
INSTRUCTIONS
Flour for dredging In a small bowl, combine the cornmeal, salt, and flour. Gradually whisk the cold water into the mixture. Bring the hot water to a boil in a large saucepan over high heat and gradually whisk in the cornmeal mixture. Stir and whisk until it boils. Cover, lower heat, and simmer for 5 minutes. The mixture will be very thick. Pour into an oiled 9 x 5 x 3 inch loaf pan and refrigerate overnight. The next day, cut the loaf into 1/2 inch slices. In a skillet, heat 2 teaspoons of oil or bacon fat. Dredge 3 or 4 slices in the flour and fry them over low heat until golden brown on both sides. Continue to cook remaining mush, adding oil to the skillet as needed. Serve with either maple syrup or Tomato Gravy and plan on 3 to 4 slices per person. From: Cooking from Quilt Country (Amish and Mennonite, Indiana) Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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