- Cooking Time:
- Preparation Time:
- 6c water
- 2t salt
- 1 3/4 c cornmeal
- 3T butter, cut into pieces
- 1. In large heavy saucepan, bring water to boil. Add salt, then gradually whisk in cornmeal.
- 2. Reduce heat to low and cook, stirring often until mix thickens and cornmeal is tender ~ 15 minutes. Remove from heat and stir in butter.
NotesGiada de Laurentiis
It's all about that protein
Get Back in the Kitchen! Easy Healthy Meals for the Non-Chef by Kathy and Andrew Judson
Gluten Free Passover Cookbook for Jewish Celiacs at PesahSee More
Italian Sausage and Mushroom Ravioli
Chicken Tacos with Green Chili Adobo
Fish Cakes (Thai) with Herd & Peanut SaladSee More