| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | c | Cold water |
| 2/3 | c | Yellow corn meal |
| 3 | c | Boiling water |
| Salt to taste |
INSTRUCTIONS
Mix cup cold water with cornmeal, let sit a few minutes while boiling the rest of the water. Add to boiling water, stirring to avoid lumps. Simmer at least a half hour. I cover pot with a lid that is ajar to release the steam since the cornmeal "spits" when it's cooking. When I was a kid, we covered this stuff with pats of butter which melted and slid around and probably took years off our life expectancy. Now I eat this with a pat of margarine and pot-style cottage cheese. My husband insists on sugar, but I prefer salt. Posted to JEWISH-FOOD digest V96 #105 From: Sharon Kuritzky <[email protected]> Date: Tue, 17 Dec 1996 07:07:44 -0500 (EST)
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”