Bring water to a boil in a saucepan, add salt to taste, and whisk in the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or until it tastes done. The coarser the meal, the longer it will take. Pour the cooked cereal onto a cookie sheet or into a bread pan and set it aside to cool for an hour or so or until firm. Once it has cooled, slice it into pieces for frying. Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides. If this is to be eaten as a savory, sprinkle a little red chili or paprika on top just before serving. This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried. It is delicious with a clear corn flavor and odd purple-blue color. Its good with eggs and bacon, or with butter. Compliments of: Kathleens Recipe Swap Page firstname.lastname@example.org http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest by email@example.com on May 14, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (112g)|
|Recipe Makes: 6|
|Calories from Fat: 56 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 4.4mg||0 %|
|Potassium 111.7mg||3 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 19.1g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 153
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