Serves: 4
Total Calories: 300
Bring the salted water to a boil in a deep 12-inch Dutch oven on the camp stove over medium heat. Add the cornmeal a little at a time and stir constantly with a wooden spoon to avoid lumps. When all the meal is added continue cooking and stir frequently over low to moderate heat for 30-40 minutes or until the polenta no longer sticks to the sides of the Dutch. Serve hot in bowls with milk and sugar or maple syrup. For a true Southern breakfast stir in a couple tablespoons of molasses, sorghum, or ribbon cane syrup. Pour any leftovers into a 8” square pan and chill. When chilled it can be sliced and fried in butter to go with ham and eggs.
This Dutch Oven Polenta aka Cornmeal Mush recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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