Recipe: Grilled Cornmeal Mush (George Foreman grill / countertop grill)

GRILLED CORNMEAL MUSH
Source: Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook by Joanna M. Lund

They know how to make breakfast really special in the South. and cornmeal patties like these are part of a beloved hearty tradition. These are great on the grill, and both kids and adults will clamor for seconds!

6 tablespoons yellow cornmeal
1/4 teaspoon table salt
1/4 cup cold water
1 cup boiling water
1/2 cup Log Cabin Sugar Free Maple Syrup

Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray

In a medium saucepan, combine cornmeal salt, and cold water. Add boiling water, stirring rapidly. Bring mixture to a boil stirring constantly.

Lower heat, cover, and simmer for 10 minutes stirring occasionally

Pour cornmeal into prepared loaf pan Cover and refrigerate for several hours or overnight.

When ready to prepare, plug in and generously spray both sides of double-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes

Cut set mush mixture into 6 slices. Evenly arrange mush slices on prepared grill. Lightly spray tops with butter-flavored cooking spray Close lid and grill for 5 to minutes

Meanwhile, place maple syrup in a microwave-safe container and microwave on HIGH (100% power) for 20 seconds or until hot

For each serving, place 3 slices of grilled mush on a plate and drizzle 1/4 cup hot maple syrup over top.

Servings: 2
Per servings: 120 Calories, 0g Fat, 2g Protein, 28g Carbohydrate, 379mg Sodium, 1mg Calcium, 2g Fiber
Diabetic: 1 1/2 Starch/Carbohydrate