Corn Meal Mush
Serves: 2-3/ __ points/it is CORE

1 cup of f/f chicken stock (I used out of the box)
1/2 cup of water
approx 2/3 cup of fine cornmeal (not the mix or the one with flour added)

Bring the chicken stock and water to a light boil in a pot. Add about 1/4 tsp salt or how much ever you like. Add the 2/3 cup cornmeal to a separate container with about 1/2 cup of water and stir with fork until mix together. After the pot is boiling lightly, gently begin to add the cornmeal/water mixture and whisk as you do. It will thicken up quickly so make sure you whisk it well. Turn heat off and let it thicken up and serve with breakfast.

For a different twist, you can put the cooked mush into a sprayed loaf pan and refrigerate. Once it has jelled, cut into slices and fry in teflon, sprayed pan and serve as a breakfast item. (I haven't quite perfected this method just yet--I had to throw away an entire batch over the weekend ..LOL!!!)


REVIEW

My kids don't like it all but I find it is an okay substitute for grits in a rush. DH loves it!! I can't cook it enough for him. He adds a pat of butter (light but don't tell him ) and some l/f shredded cheese. It has the same consistency of cream of wheat and is extremely smooth. I think some people may call it "polenta"?????