HASTY PUDDING (CORNMEAL MUSH)

"This dish was an absolute staple in Colonial times. It was called hasty because it takes only about 40 minutes to make and in terms of early cooking techniques that was a very short time. It could be prepared quickly and served just with gravy. That was often the whole meal. Or it could be served as a side vegetable dish. Or the colonists would sprinkle it with sugar and top with milk for dessert or breakfast. Finally, it could be fried. Hasty pudding saved many a family in earlier times."

6 cups boiling water
1 tsp salt
1 cup yellow cornmeal

Bring the water to a rapid boil in a heavy covered pot. Add the salt and slowly add the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring until the cornmeal thickens, about 5 minutes.

Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 minutes more.

Serves 4-5 as a side dish
Adapted from source: The Frugal Gourmet Cooks American by Jeff Smith