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Recipe: Ina's Better Brunch Scrapless Scrapple (vegetarian)

Main Dishes - Meatless
BETTER BRUNCH SCRAPLESS SCRAPPLE

1 quart water
10 tablespoons butter
2 1/2 teaspoons salt
2 teaspoons pepper
3/4 teaspoon dirty spice mix (recipe follows)
1 clove garlic, finely chopped
2 cups cornmeal
2 cups grated sharp cheddar cheese
1 1/3 cups frozen corn kernels
1 1/3 cups canned black beans, drained and rinsed

Bring to a boil water, butter, salt, pepper, spice mix and garlic.

Whisk in cornmeal until thickened, 3 minutes. Reduce heat immediately or it will spatter dangerously. When cornmeal is porridge thick, whisk in cheese.

Remove from heat, switch to a heavy wooden spoon and stir in corn and beans.

Line a 9-by-5-inch loaf pan with plastic wrap. Pack in the scrapple. Smooth the top. Refrigerate overnight.

Unmold scrapple by running a spatula around the edges. Invert onto a cutting board. Cut into slices 3/4-inch thick. Crisp the slices in a lightly oiled nonstick pan until golden on both sides. Warning: The corn may pop, and scorch the unprotected hand.

Scrapple makes an excellent breakfast alongside poached eggs and spicy sausage. Or a nice lunch with stewed vegetables. Or a fine snack, solo.

DIRTY SPICE MIX

1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 cup dry mustard
3/4 teaspoon salt
3/4 teaspoon pepper

Heat a small, dry skillet over medium heat and toast paprika, cumin, thyme and oregano. Mix in remaining ingredients. Store in tightly covered container.

Adapted from Ina Pinkney (Ina's in Chicago)
Source: Leah Eskin, Chicago Tribune - April, 2006
MsgID: 062169
Shared by: Betsy at Recipelink.com
Board: Vegetarian Recipes at Recipelink.com
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