The Gritty,Wonderful Truth About Cornmeal

(Page 7 of 7)

September/October 1976
Mary Rugo 
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Grease a pair of one-pint (16-ounce) cans or widemouthed canning jars and divide the dough equally between them. Cover the doughfilled containers either with lids (loose ... not tightened down) or foil secured by string tied around the tops of the cans. Then place the jars on a rack inside a large pot, set the pot on the stove, and add enough boiling water around the dough-filled containers to halfimmerse them in the scalding liquid. Finally, cover the pot and keep the water boiling for 1-1/2 to 2 hours. The bread is done when it's solid (not runny) to the touch.

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You'll find that warm brown bread—served with a mild-flavored, soft cheese (such as ricotta, cream, or cottage cheese)—makes an exquisite breakfast or lunch ... and a pretty good dessert, too.

A JOY TO EAT

Please note that there's nothing at all "rigid" about any of these recipes. If you want to substitute coarse cornmeal for fine, or yellow for white-or try any other changes—go right ahead. There's plenty of room for experimentation.

The important thing is buy some cornmeal (or grind some yourself) and start cooking with it. I'm confident you'll find that-far from being the bland, gritty, useless powder you imagined-corn meal is actually a joy to work with . . . and that foods made from it are a joy to eat!

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