INGREDIENTS

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 <kuritzky@buffnet.net>
Date: Tue, 17 Dec 1996 07:07:44 -0500 (EST)

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