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madbakerThis week's Resolution Recipe: CultPot Cornmeal Mush.
1 cup cornmeal (I used blue masa, because we have a ginormous amount)
4 cups water
pinch salt
Add water, cornmeal, and salt to the CultPot. Whisk well to ensure no dry lumps. Cook on High pressure for 8-10 minutes (15 minutes for thicker/more tender results). Let release naturally, then open and whisk vigorously to remove any lumps.
What worked: It did not stick and burn. No molten eruptions (which usually happen on the stove top).
What didn't: Thin and gluey compared to the stovetop version I've been making since I was a kid. (1 cup water, 1/4 cup cornmeal mixed with 1/4 cup water) That may be due to using much finer masa.
Will I make it again? I might to directly compare when using regular cornmeal. Otherwise, probably not.
1 cup cornmeal (I used blue masa, because we have a ginormous amount)
4 cups water
pinch salt
Add water, cornmeal, and salt to the CultPot. Whisk well to ensure no dry lumps. Cook on High pressure for 8-10 minutes (15 minutes for thicker/more tender results). Let release naturally, then open and whisk vigorously to remove any lumps.
What worked: It did not stick and burn. No molten eruptions (which usually happen on the stove top).
What didn't: Thin and gluey compared to the stovetop version I've been making since I was a kid. (1 cup water, 1/4 cup cornmeal mixed with 1/4 cup water) That may be due to using much finer masa.
Will I make it again? I might to directly compare when using regular cornmeal. Otherwise, probably not.
