Ingredients
2 c stone ground whole cornmeal,
5 c water or vegetable stock,
salt
Preparation
Bring the water to a boil, reserving 1 cup. Pour in the meal in a stream, whisking briskly. (Coarse meal should be soaked several hours or overnight in the water you will cook it in). Turn heat low when it thickens, and cook stirring constantly about 5 minutes for fine meal, 30 minutes for coarse.
Adjust consistency as desired with reserved water, and salt to taste.
Serve in bowls with anything you like, sweet or savory, tomato sauce, green chili, syrup, fried eggs.
Or turn into a greased pie dish, and allow to cool. Turn out, top like a pizza, and put it in a brisk oven for 15 minutes.
