Guest guest Posted October 3, 2000 Report Share Posted October 3, 2000 * Exported from MasterCook * Blue Corn Mush Recipe By : The Savory Way by Deborah Madison, page 293 Serving Size : 6 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Madison: Savory Way Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart water salt 1 1/2 cups blue cornmeal butter or cooking oil for frying -- for frying Makes 6 servings. I first ate blue corn at the Hopi Cultural Center on Second Mesa more than 10 years ago, a few years before it was " discovered. " It was cooked like cornmeal mush, molded in a bread pan, and then sliced and fried. It was delicious, with a clear corn flavor and that odd purple-blue color. Now that it's made its way into the larger culture, there are many sophisticated recipes for blue cornmeal, but I still like this one for its utter simplicity. It's good just the way they served it at the cultural center, with eggs and bacon, but it can also be enjoyed with butter and syrup or served alongside a dish of Squash, Pepper, and Hominy Stew (see separate recipe). 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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