Guest guest Posted January 31, 2001 Report Share Posted January 31, 2001 Cornmeal Cakes source: the new mcdougall cookbook Serve this with any of the fuit sauces in this chapter, or try it withone of your favorite salsas. 4 1/4 C. water 1/2 tsp. salt 1 1/2 cups corse cornmeal or polenta Heat 2 cups of the water and the salt in a large saucepan until boiling furiously. Add the cornmeal to the remaining 21/4 C. cold water. Mix and add to the boiling water, stirring constantly. Bring the mixture to a boil and stir until smooth and thick. Cover the pan. Lower the heat and continue cooking gently for 30 to 40 min. stirring occasionally. pour into an 8 or 9 inch square nonstick baking dish. Cool for 1 hour or longer than reheat in a 300f oven for 20mn. cut into squares and serve. VARIATIONS: Add 1/3 C. uncooked millet to the micture after it thickens, just before coviering and cooking for 30-40 mins. Add 1 cup frozen corn kernels about 10 mins. before the end of the final cooking time. Quote Link to comment Share on other sites More sharing options...
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