Recipe - Hasty Pudding (Cornmeal Mush)

6 cup Boiling water
1 teaspoon Salt
1 cup Yellow cornmeal

SERVES 45 AS A SIDE DISH

This dish was an absolute staple in Colonial times. It was called hasty
because it takes only about 40 minutes to make . . . and in terms of early
cooking techniques that was a very short time. It could be prepared quickly
and served just with gravy. That was often the whole meal. Or it could be
served as a side vegetable dish. Or the colonists would sprinkle it with
sugar and top with milk for dessert . . . or breakfast. Finally, it could
be fried. Hasty pudding saved many a family in earlier times.

Bring the water to a rapid boil in a heavy covered pot. Add the salt and
slowly add the meal to the boiling water, stirring all the time. I use a
wire whisk for this. Continue stirring until the cornmeal thickens, about 5
minutes. Turn the heat down low and cover the pot. Continue to simmer
lightly, stirring the pudding several times, for 30 minutes more.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.