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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe from Crystal Van Poppe in her booklet Redneck Recipes . Serve over rice, veggies, or meatloaf- whatever you like. I would recommend using nice ripe home grown or heirloom tomatoes in this for the perfect flavor. Ingredients:
2 large ripe tomatoes, diced or 1 cup diced canned italian roma tomato |
1/4 cup bacon drippings or 1/4 cup cooking oil |
3 tablespoons white cornmeal |
1 1/2 cups water |
salt and pepper |
Directions:
1. Whisk cornmeal, salt and pepper (however much salt and pepper you like) into a large skillet with the oil, cooking and stirring over low heat until the cornmeal ts a lovely golden brown.
2. Turn heat to low, and stir in water, stirring all the time until the mixture thickens. Add the tomatoes and cook another 10-12 minutes or until hot.
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