In medium saucepan, bring 3 C. water, 1/2 C. milk
and salt to a boil. In small bowl, mix cornmeal
and cold water together until well combined.
Briskly stir meal mixture into liquids on stove;
continue to stir constantly until mixture in
saucepan boils. Reduce heat and simmer, partially
covered, approximately 30 minutes; stir every so
often. It will be thick, bubbly and spattering
away. Pour into loaf pan that has been rinsed
with cold water. Cover with plastic wrap and
refrigerate overnight. In the morning, slice and
fry. Eat with syrup.
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