Macro - Fried Cornmeal

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* Exported from MasterCook *

 

Fried Cornmeal

 

Recipe By :Wendy Esko

Serving Size : 0 Preparation Time :0:00

Categories : Appetizer Grains

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup cornmeal

3 cups water -- boiling

pinch sea salt -- per cup of cornmeal

 

Toast cornmeal in a dry pot on a medium-low flame until it starts to release a

nutty fragrance. Allow to cool slightly. Slowly add boiling water and sea salt.

 

Mix constantly to prevent lumping. Bring to a boil, cover, reduce flame to low

and simmer for 30—35 minutes. Place cornmeal in a loaf pan or shallow bowl.

Place in refrigerator or in cool place and allow to cool. It will become hard.

Remove from pan or bowl by turning dish upside-down on chopping board or plate.

Slice into pieces about 1/4” thick 3 " long and 2” wide.

 

Place a small amount of sesame oil in a skillet or on a cast iron griddle. Heat

skillet. Place several slices on the skillet and fry each side until golden

brown. garnish with sliced scallions and serve with a small amount of tamari.

 

Source:

" Macrobiotic Cooking for Everyone "

S(Formatted by):

" Nancy Braswell, Oct-10-2001 "

Copyright:

" Japan Publications, 1980 "

 

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Per Serving (excluding unknown items): 505 Calories; 2g Fat (4.1% calories from

fat); 12g Protein; 107g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 7 Grain(Starch).

 

NOTES : Author's note - Since cornmeal is basically a flour product, it should

be used mostly as a supplemental gram. It can be used in making desserts,

breads, muffins, sauces, gravies, corn fritters, tempura batter, and in a

variety of other ways. Corn was the staple food of most of the Indian tribes in

both North and South America, and is also eaten throughout Asia. In Japan it is

called tömorokoshi.

Nutr. Assoc. : 0 0 0