Recipe - American Indian Hopi Blue Corn Mush Savory Way

1 qt Water
Salt
1 One half cup Blue cornmeal
Oil; for frying

Bring water to a boil in a saucepan, add salt to taste, and whisk in the
cornmeal. Lower the heat and stir the cornmeal for 10 minutes or until it
tastes done. The coarser the meal, the longer it will take. Pour the cooked
cereal onto a cookie sheet or into a bread pan and set it aside to cool for
an hour or so or until firm. Once it has cooled, slice it into pieces for
frying. Fry the slices in butter or oil in a nonstick pan until lightly
crisped on both sides. If this is to be eaten as a savory, sprinkle a
little red chili or paprika on top just before serving.

This is cooked like cornmeal mush, molded in a bread pan, and then cut or sliced up
and fried. It is delicious with a clear corn flavor and odd purpleblue
color. It's good with eggs and bacon, or with butter.

Deborah Madison, "The Savory Way", Posted by Dorothy Hair
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998