Yield: 1 Servings
|1½ cup||Corn meal|
|¼ teaspoon||White pepper|
|2 tablespoons||Melted butter|
Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet
Preheat oven to 400 F. Set water to a rapid boil in a pot, stir in corn meal. Reduce heat to medium and cook, stirring, until mixture thickens.
Add 2 TBS butter, salt, pepper and take the mush right out of the boiling pot. Put it onto a baking sheet, brush with melted butter. Bake until lightly brown. Serve in slices. Makes 8 slices.
Posted to JEWISH-FOOD digest V96 #105 From: msteinhorn@...
Date: Tue, 17 Dec 1996 19:35:36 -0500 (EST)