Corn Meal Porridge
Ingredients
Directions
Add the corn meal to the boiling water.
Boil for several hours, adding hot water occasionally to maintain the water level.
Stir in a pinch of salt before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Corn meal
- Its starch swells and thickens the boiling water into a porridge as it cooks.
The step that matters
Keep the water level up during the long boil. As water evaporates over several hours, the porridge can thicken too much or scorch on the bottom of the pan. Adding hot water keeps the mixture loose and the boil steady, whereas cold water would drop the temperature and slow the cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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