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(1 Votes)
30 Min

This is as Old World as you can get! A change from potatoes and rice, this is filling, hearty, and easy to prepare - especially with the wide availability of cornmeal these days.

What You'll Need:
  • 4 cups water
  • 1/4 cup (½ stick) butter
  • 2 teaspoons salt
  • 2 cups yellow cornmeal
What To Do:
  1. In a large nonstick saucepan, bring the water, butter, and salt to a boil.

  2. Slowly stir in the cornmeal with a wooden spoon. Reduce the heat to low and continue stirring constantly until the mixture is firm.

  3. Cover and cook without stirring for 15 to 20 minutes more, or until thick and the sides pull away from the pan. Serve immediately.

If you use a nonstick saucepan, when set this will turn right out onto your serving platter. If it should lump a little when you add the cornmeal, stir with a wire whisk for 1 minute or until the lumps break up. If there are leftovers that harden, cut into 1/2-inch slices and pan-fry in a little butter or oil.

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