Connie's Fried Cornmeal Mush
Apr 27, 2006 7:27:03 GMT -8
Post by carol on Apr 27, 2006 7:27:03 GMT -8
I made this over the week-end.I used empty cottage cheese containers for molding.I left 1/2 as is & 1/2 I added chopped jalapinos,onion,roasted red peppers & a little cayenne.
I sliced it about 1/4 inch thick & fried in olive oil
The spicey is good w/ beans, & the plain I had for breakfast w/ sf syrup. ( yummy )
This would be a trigger food for me but once in a while I will enjoy.It would be core w/wp for syrup
Connie's Fried Cornmeal Mush
1 c. cold water
1 c. corn meal
3 c. boiling water
1 tsp. salt
Mix cold water and corn meal. Stir into boiling water and salt. Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered. Pack into greased metal can or mold. Cover with plastic and chill overnight or until firm. Slice 1/2 inch thick and brown in skillet. Serve with syrup.
I sliced it about 1/4 inch thick & fried in olive oil
The spicey is good w/ beans, & the plain I had for breakfast w/ sf syrup. ( yummy )
This would be a trigger food for me but once in a while I will enjoy.It would be core w/wp for syrup
Connie's Fried Cornmeal Mush
1 c. cold water
1 c. corn meal
3 c. boiling water
1 tsp. salt
Mix cold water and corn meal. Stir into boiling water and salt. Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered. Pack into greased metal can or mold. Cover with plastic and chill overnight or until firm. Slice 1/2 inch thick and brown in skillet. Serve with syrup.