HOW TO COOK REAL JAMAICAN CORNMEAL PORRIDGE 2014 RECIPE YouTube
How To Cook Cornmeal - How To Cook. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Then reduce the heat to low and cook/stir the mixture for about 15 minutes until it has thickened to the consistency you like.
HOW TO COOK REAL JAMAICAN CORNMEAL PORRIDGE 2014 RECIPE YouTube
Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes. In a medium saucepan bring the 2 3/4 cups water to boiling. It takes about as long to make as if you. It's a perfect base for any kind of saucy meat or. Cornmeal is finely ground dried corn. The classic ratio is 1 part polenta to 4 parts water, but i like to measure the polenta just a little scant of a full cup. Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind. Mix bisquick, cornmeal and milk until soft dough. Stir into dry ingredients just until moistened. If you do, it will clump up and you don’t want clumps!
Then reduce the heat to low and cook/stir the mixture for about 15 minutes until it has thickened to the consistency you like. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. In a medium saucepan bring the 2 3/4 cups water to boiling. Then reduce the heat to low and cook/stir the mixture for about 15 minutes until it has thickened to the consistency you like. Combine the first five ingredients. Keep stirring the mixture until it comes to a boil again. I often use chicken broth instead of water. Mix bisquick, cornmeal and milk until soft dough. Bake for 20 to 30 minutes. After the first 10 minutes, rotate the baking sheet to promote even cooking on all sides of the corn. Polenta is nothing more than coarsely ground cornmeal.
