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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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Wonderful for breakfast sure beats the stuff sold in stores! Cooking times include chilling time. Ingredients:
1 lb cooked boneless pork loin, chopped |
1 cup cornmeal |
14 1/2 ounces chicken broth |
1/4 teaspoon dried thyme |
1/4 teaspoon salt |
1/2 cup all-purpose flour |
1/4 teaspoon pepper |
2 tablespoons vegetable oil, more |
vegetable oil, as needed |
Directions:
1. In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt.
2. Bring to a boil, stirring often.
3. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.
4. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.
5. Spoon pork mixture into pan.
6. Cover and chill in the refrigerator 4 hours or overnight.
7. Unmold; cut scrapple into squares.
8. Combine flour and pepper; dust squares with flour mixture.
9. In large skillet brown scrapple on both sides in a small amount of hot oil.
10. Serves 12.
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