| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ethnic, Condiments |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
c |
Water |
| 2 1/2 |
c |
White cornmeal |
INSTRUCTIONS
Bring 3 cups of the water to a boil in a large pot.
Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce
heat to medium-low and add the cornmeal mixture to the boiling water,
stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly
adding the remaining cup of cornmeal.
When the mixture is very thick and starts to pull away from the sides of
the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon
to compress the mixture into a round shape (you may use wet hands to aid in
the procedure).
Serves 6.
PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g
saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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