Recipe - Never Lumpy Cornmeal Mush (Mf)

One fourth cup Corn or olive oil
1 cup Yellow coarse cornmeal
4 cup Chicken broth; (up to 5)
Salt and pepper

Heat oil in a large saucepan over medium heat. Add cornmeal and saute,
stirring constantly, for about a minute so that the grains are coated with
oil. Add the broth and bring the liquid to a boil over medium heat,
whisking all the while. When cornmeal comes to a simmer, it will bubble up
vigorously. Quickly put a lid on saucepan, turn heat down to very low and
cook the cornmeal until it no longer tastes raw, about 20 minutes.

Yield: 4 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6642

Posted to MCRecipe Digest V1 #793 by 4paws@netrax.net (ShermeyerGail) on
Sep 19, 1997