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1/2 c Cornmeal
1/2 ts Salt
3 c Water
Place cornmeal, 1/2 tsp. salt, and water in the slow cooker and cover. Cook on Low for 6 to 8 hours.
Before Serving: Spoon into big cereal or soup plates and top with a tablespoon or two of butter. Offer salt with it rather than sugar. Many cooks cool the mush overnight, cut it into squares, fry it like pancakes, and serve it with maple syrup for breakfast. Makes 4 to 6 servings.
I made no substitutions.
Because there wasn't all that much, I used a 1 1/2 quart slow cooker.
When I was a kid, my mother (being of British extraction) insisted that I either have oatmeal or cream of wheat for breakfast during wintertime. So as soon as I put the first spoonful in my gob (as my Mom would say) I was almost home. But not quite.
It looks like yellowish cream of wheat, but it certainly didn't taste like it. It's sort of a cross between really mushy cornbread, grits and polenta. Sort of. Maybe.
O.k., so I'm being much more vague than normal.
It's a different side dish, if you want to use it that way. I think that it would be great as a breakfast bowl.
Either way, you should try it. I'll be making it again.
Some general comments about this recipe:
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