1 - The first attempt wasn't great. The cornmeal was finer than I usually get (I hope I can find more like what I used to get) and I don't think it was fully cooked. I was hoping for creamy like the Cheesy Grits. I'll keep the recipe and try it again and see if just being more careful with timing can help.
2 c. cornmeal
2 Tbs. ghee (or clarified butter)
2 tsp. diced fresh rosemary leaves or 1 tsp. dried rosemary powder
1 tsp. crushed peppercorns
1 tsp. cumin seeds
1 tsp. salt
6 c. water
paprika, as garnish
- In a dry skillet, roast the cornmeal over medium-low heat until it is fragrant. Pour into a bowl.
- Now add the ghee and rosemary to the pan and heat on low until the rosemary smells fragrant. Then add the peppercorns, cumin, and salt. A minute later, add the cornmeal and stir it into the ghee mixture. Sauté on low heat for 5 minutes.
- Then add the water, 1⁄4 cup at a time, while stirring the mixture into a smooth consistency. Cook on medium-low, covered, for another 15 minutes.
- Garnish each serving with a sprinkle of paprika. Serves 6.
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