| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Bread |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Boiling water |
| 1 |
t |
Salt |
| 1 |
c |
Yellow cornmeal |
INSTRUCTIONS
SERVES 4-5 AS A SIDE DISH This dish was an absolute staple in Colonial
times. It was called hasty because it takes only about 40 minutes to
make . . . and in terms of early cooking techniques that was a very
short time. It could be prepared quickly and served just with gravy.
That was often the whole meal. Or it could be served as a side
vegetable dish. Or the colonists would sprinkle it with sugar and top
with milk for dessert . . . or breakfast. Finally, it could be fried.
Hasty pudding saved many a family in earlier times. Bring the water
to a rapid boil in a heavy covered pot. Add the salt and slowly add
the meal to the boiling water, stirring all the time. I use a wire
whisk for this. Continue stirring until the cornmeal thickens, about 5
minutes. Turn the heat down low and cover the pot. Continue to simmer
lightly, stirring the pudding several times, for 30 minutes more.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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