RV Kitchen
Janet Groene’s
Po’ Boy Porridge
In Zambia, where peanuts are called ground nuts, this hot, filling cereal is a breakfast standard. Traditionally it’s made without salt or sugar but North Americans may want to add fruit, jelly, cream, pancake syrup or brown sugar.
Try it as a change from oatmeal. Leftover cereal turns hard when chilled. Form into patties and fry in butter for a delicious second act.
2 ½ cups water
½ teaspoon salt
1 cup cornmeal, white or yellow
1 cup cold water
1/3 to ½ cup chunky peanut butter
When water and salt come to a boil, stir cornmeal into the cup of cold water and briskly stir into the boiling water. Stir constantly to keep it from lumping. When it thickens after about 3 minutes, stir in peanut butter to taste. Serves 4.
Janet Groene’s
Po’ Boy Porridge
In Zambia, where peanuts are called ground nuts, this hot, filling cereal is a breakfast standard. Traditionally it’s made without salt or sugar but North Americans may want to add fruit, jelly, cream, pancake syrup or brown sugar.
Try it as a change from oatmeal. Leftover cereal turns hard when chilled. Form into patties and fry in butter for a delicious second act.
2 ½ cups water
½ teaspoon salt
1 cup cornmeal, white or yellow
1 cup cold water
1/3 to ½ cup chunky peanut butter
When water and salt come to a boil, stir cornmeal into the cup of cold water and briskly stir into the boiling water. Stir constantly to keep it from lumping. When it thickens after about 3 minutes, stir in peanut butter to taste. Serves 4.
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