By Polly Pitchford, Full Spectrum Health. This is great for breakfast, pan-fried in a little oil and served with maple syrup. cornmeal, water, salt, canola oil cvt

Ingredients

1	cup cornmeal
2 1/2	cups water
1	teaspoon salt
2	teaspoons canola oil

Directions

1. Preheat oven to 350. In a heavy pot, dissolve the cornmeal in the cold water. Add the salt and bring to a boil over high heat, stirring constantly. The cornmeal will thicken as it cooks. When it has thickened, turn heat to medium, cover, and cook for 25 minutes, stirring frequently. Add more water if it becomes too thick to stir. Halfway through cooking time, add oil.
   
   
2. Spoon mixture into a lightly oiled pie plate or loaf pan and bake, covered, for 30 minutes. Cool and slice.
   
   

Categories

Main Dish, Side Dish, American, Italian, Bake, Boil, Simmer, Vegetarian, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very low in sugar

Bad points High in sodium