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1 cup yellow corn meal
2 cups water
1/2 teaspoon salt
Corn or sesame oil or vegan margarine, optional


Bring the water to a boil in a heavy saucepan. Add the salt, then sprinkle in the corn meal, stirring constantly. (Note: Stirring with a wire whisk helps prevent lumps.) Reduce the heat and cook over low heat, stirring frequently, until thick but still pourable, about 20-30 minutes. Pour into a shallow bowl and allow to set, either on the counter or in the refrigerator. When firmed up, cut into wedges and serve, or brown the wedges in a frying pan in a little oil or margarine before serving.