Cornmeal Breakfast

This is a good, filling, healthy breakfast and provides a bit of variety from the usual oatmeal (my husband prefers this to oatmeal, which is another reason that I make it).

Cornmeal Breakfast
Serves at least 4
1 cup of cornmeal
4 cups of water

Or

Serves 2
½ cup cornmeal
2 cups of water

Steps:
1. Combine cornmeal and water in a pot and bring to a boil, stir often to avoid clumps.
2. Once it has reached the preferred consistency remove from stove and serve (I usually cook it about 10 minutes).

Warning: Hot cornmeal can burst out of the pot like lava, so maybe use a lid or watch the heat that you cook it at.

My hubby sees this as a savoury dish where as I like it sweet. He tops his bowl with a bit of margarine, salt, pepper and a sliced hardboiled egg.
I top mine with a bit of milk, chopped fruit (bananas are my fav but I used a peach this time), cinnamon and some raw almonds.



I often make the larger serving and pour the leftovers into a casserole dish, then bake for 20 min at 350F, the result is homemade Polenta (which is good topped with some pasta/tomato sauce).