POLENTA / CORNMEAL MUSH
2 to 4 tablespoons butter or margarine, melted
1/4 teaspoon paprika
Dash ground cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Use 1 tablespoon butter to lightly grease walls of Crock-Pot. Add paprika and cayenne. Turn to High setting while measuring remaining ingredients. Add to Crock-Pot with remaining melted butter; stir well.
Cover and cook on Low setting for 6 to 9 hours (on High setting for 2 to 3 hours, stirring occasionally).
FRIED POLENTA OR CORNMEAL MUSH:
Pour hot cornmeal into 2 lightly greased loaf pans. Chill overnight. To serve, cut into 3/4-inch slices and fry in butter until browned.
Makes 8 to 10 servings (about 1 1/2 quarts)
From: Recipelink.com
Source: Rival Crock Pot Cooking, Rival Manufacturing Company, 1975
2 to 4 tablespoons butter or margarine, melted
1/4 teaspoon paprika
Dash ground cayenne pepper
6 cups boiling water
2 cups cornmeal (preferably water ground)
2 teaspoons salt
Use 1 tablespoon butter to lightly grease walls of Crock-Pot. Add paprika and cayenne. Turn to High setting while measuring remaining ingredients. Add to Crock-Pot with remaining melted butter; stir well.
Cover and cook on Low setting for 6 to 9 hours (on High setting for 2 to 3 hours, stirring occasionally).
FRIED POLENTA OR CORNMEAL MUSH:
Pour hot cornmeal into 2 lightly greased loaf pans. Chill overnight. To serve, cut into 3/4-inch slices and fry in butter until browned.
Makes 8 to 10 servings (about 1 1/2 quarts)
From: Recipelink.com
Source: Rival Crock Pot Cooking, Rival Manufacturing Company, 1975
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