Hot cereal makes a satisfying, comforting breakfast.
There's nothing like a bowl of hot cereal to get you going in the morning. Whether made from oats, wheat or corn, grains are a great source of vitamins and minerals, dietary fiber and complex carbohydrates to give you energy. Hot corn cereal---or cornmeal mush---is a smart choice for gluten-free diets and can be served for breakfast, lunch or dinner. A quick-cooking variety exists that has the bran and germ removed so it will cook faster, but slow-cook, whole-grain cornmeal provides down-home flavor and nutrition and is easy to make. It may take a little longer to cook, but it's worth the wait.
Instructions
Hot Cereal
1. Combine salt and water and bring to a boil.
2. Sprinkle the cornmeal slowly into the water, stirring constantly with a spoon or whisk.
3. Allow to simmer about 30 minutes or until thickened, stirring often. Add more water for a softer mush.
4. Serve with butter, brown sugar, raisins, nuts or fresh fruit.
Mush for Dinner
5. Spread cooked cornmeal into a lightly greased 9-inch by 13-inch baking dish and refrigerate for one hour.
6. Top with saut ed vegetables of your choice, season with salt and pepper and sprinkle with Parmesan cheese.
7. Cut into squares and serve at room temperature or warm in preheated 350-degree oven for 15 minutes.
Homemade Cornmeal Fries
8. Melt ½ cup cheese into hot, cooked cornmeal.
9. Spread the cornmeal onto a baking sheet and cool in the refrigerator at least one hour or overnight.
10. Slice the firm mush into the shape of wide-cut fries and sprinkle with olive oil or butter and salt.
11. Bake fries at 450 degrees for 20 minutes, turning once, until crisp and golden.
Tags: cheese into, cooked cornmeal, sprinkle with