Recipe: Corny Oatmeal Breakfast Patties (make ahead)

CORNY OATMEAL BREAKFAST PATTIES

"This was pretty good. I will make it again but add a bit of salt to it. It is nice that you can make it the night before and then cook it in the morning. Also very nice that it keeps well in the refrigerator for a few days. I liked it better with seedless raspberry jam on it."

3 1/2 cups water
1/2 cup yellow cornmeal (3 oz)
1 cup uncooked rolled oats (3 oz)
2 1/2 to 3 tbsp sugar
2 tsp ground cinnamon
1/2 cup raisins
1 tbsp vanilla extract
Maple syrup or your favorite jam (for serving)

Lightly spray an 11 x 7-inch baking pan with nonstick cooking spray.

Bring 3 1/2 cups water to a boil in a medium saucepan over medium heat.

In a small bowl, combine cornmeal, oats, sugar and cinnamon, mixing well. Add to boiling water, stirring briskly with a fork or wire whisk to prevent lumps. Reduce heat to low and cook 15 minutes, stirring frequently.

Remove from heat and stir in raisins and vanilla. Spread mixture evenly in prepared pan. Cover and chill overnight.

WHEN READY TO COOK:
Cut chilled mixture into 8 even pieces.

Preheat a nonstick skillet or griddle over medium heat. Spray it lightly with nonstick cooking spray. Place patties in skillet and cook until crisp on both sides, turning several times.

Serve hot, drizzled with maple syrup or spread with jam. They keep well in refrigerator.

Makes 8 servings
Source: Reggie Dwork, adapted from source: Lean and Luscious and Meatless, Volume 3 by Bobbie Hinman and Millie Snyder