Corn Meal Gruel
Ingredients
Directions
Pour enough cold water over the corn meal to thin it.
In a saucepan, bring 1 quart of water to a boil.
Pour the thinned corn meal into the boiling water, stirring briskly until it thickens.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Corn meal
- Provides the starch and body that thicken the gruel as it cooks.
- Boiling water
- Heats the corn meal so its starch swells and thickens the liquid.
The step that matters
Stirring the thinned corn meal into boiling water. Adding the slurry to boiling water while stirring briskly keeps the starch dispersed, so it gelatinizes evenly instead of forming lumps.
“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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