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Friday, April 1, 2011

Corn Meal with Roasted Red Peppers

This recipe goes together in ten minutes,
adding frozen corn and roasted red peppers
gives this simple dish a flavor boost.
I like to finish this off with some butter.
You can pour this mush in a container and
refrigerate it to a solid consistancy and
then saute squares until browned in butter.

2 cups cold water
1 cup cold water
1 cup corn meal
1/4 teaspoon salt
1 teaspoon sugar
1/4 cup frozen corn
1/4 cup roasted peppers, chopped
2 tablespoons unsalted butter

In a saucepan bring 2 cups water to a boil.
In a small bowl combine 1 cup water and cornmeal.
Pour cornmeal into boiling water, stirring well.
Keep stirring and cook until thickened, 4 minutes.
You might want to remove the pan from heat.
Add frozen corn and chopped roasted peppers.
Stir to combine, add butter and stir.
Serve warm or refrigerate to fry in butter.

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