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Cornmeal Mush

breakfast, ethnic

1 cup cornmeal
1 teaspoon salt
2 quart water, boiling

Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour.

Yield: 1 servings

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