| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Desserts, Misc, Ethnic, Breads |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Water |
| 1 1/2 |
c |
Blue cornmeal |
|
|
Salt |
|
|
Oil for frying |
INSTRUCTIONS
Bring water to a boil in a saucepan, add salt to taste, and whisk in the
cornmeal. Lower the heat and stir the cornmeal for 10 minutes or until it
tastes done. The coarser the meal, the longer it will take. Pour the
cooked cereal onto a cookie sheet or into a bread pan and set it aside to
cool for an hour or so or until firm. Once it has cooled, slice it into
pieces for frying. Fry the slices in butter or oil in a nonstick pan until
lightly crisped on both sides. If this is to be eaten as a savory, sprinkle
a little red chili or paprika on top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then sliced
and fried. It is delicious with a clear corn flavor and odd purple-blue
color. It's good with eggs and bacon, or with butter.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest by q591b4@ilos.net on May 14, 1998
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