Instructions: Mix cup cold water with cornmeal, let sit a few minutes while boiling the rest of the water. Add to boiling water, stirring to avoid lumps. Simmer at least a half hour. I cover pot with a lid that is ajar to release the steam since the cornmeal "spits" when its cooking.

When I was a kid, we covered this stuff with pats of butter which melted and slid around and probably took years off our life expectancy. Now I eat this with a pat of margarine and pot-style cottage cheese. My husband insists on sugar, but I prefer salt.

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