Guest guest Posted August 30, 2002 Report Share Posted August 30, 2002 Grilled Cornmeal Cakes 6 Servings The cornmeal mixture for this dish can be made the day before and refrigerated overnight. Serve these cornmeal cakes with the Shiitake Mushroom Gravy. 3 cups water 1/2 tsp. salt 1 cup corn grits, also called polenta or coarse-grind cornmeal 1. Lightly coat 10 3/4 x 7-inch baking pan with nonstick cooking spray. 2. In large saucepan, combine water and salt. Bring to a boil. Add cornmeal in slow stream, whisking constantly to keep lumps from forming. Reduce heat to medium-low, and simmer, stirring continuously with wooden spoon, until thickened, about 18 minutes. Add freshly ground pepper to taste. 3. Spread cornmeal into prepared baking pan. Set aside until cool and firm, at least 30 minutes or overnight. 4. Invert cornmeal cake onto work surface, and cut into 6 squares. 5. Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook cornmeal cakes, in batches if necessary, until golden brown, 2 to 4 minutes per side. Serve topped with Shiitake Mushroom Gravy. PER Serving without gravy: 97 CAL; 2 G PROT; 0 G TOTAL FAT (0 SAT. FAT); 21 G CARB.; 0 MG CHOL; 181 MG SOD.; 3 G FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 Finance - Get real-time stock quotes http://finance. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.