Cooking Cornmeal

BEFORE COOKING:

Cornmeal does not require rinsing before cooking.

COOKING:

Add the cornmeal to cold water or milk using the ratio of 1 cup cornmeal to 2.5 cups liquid. Stir until the water/milk comes to a boil. Cook for 15–20 minutes on low heat to prevent the grains from sticking to the pot. Start timing from the moment the water/milk boils. Do not stir while cooking! Lightly salt the water (half a leveled teaspoon of salt should suffice) and add oil (1 tablespoon per 100 g of cornmeal). Cook covered with a lid slightly ajar. The cornmeal is ready when the grains have absorbed all the liquid.

AFTER COOKING:

After cooking, drain any excess liquid and add butter. Let stand for 30 minutes.

SERVING SUGGESTION:

Cornmeal is ideal for breakfast or dessert, served with fruits, berries, nuts, and honey. It is also perfect as a side dish for soups and salads. It can also be used as a thickener for soups and sauces. Combined with cottage cheese and vegetables, it makes a delicious filling for stuffed vegetables.

Enjoy your meal!