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- Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet
- Preheat oven to 400 F. Set water to a rapid boil in a pot, stir in corn meal. Reduce heat to medium and cook, stirring, till mix thickens.
- Add in 2 TBS butter, salt, pepper and take the mush right out of the boiling pot. Put it onto a baking sheet, brush with melted butter. Bake till lightly brown. Serve in slices.
- Makes 8 slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1249g | |
| Calories 1289 | |
| Calories from Fat 441 | 34% |
| Total Fat 50.36g | 63% |
| Saturated Fat 29.64g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 2707mg | 113% |
| Potassium 383mg | 11% |
| Total Carbs 189.15g | 50% |
| Dietary Fiber 9.7g | 32% |
| Sugars 4.0g | 3% |
| Protein 17.83g | 29% |
