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Sadza (Corn Porridge)

	Category	Regional Recipes
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Ingredients And Procedures

Stephen Ceideburg 4 c Water

2 1/2 c White cornmeal

Bring 3 cups of the water to a boil in a large pot. Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium-low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly adding the remaining cup of cornmeal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon to compress the mixture into a round shape (you may use wet hands to aid in the procedure). Serves 6. PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.

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<h1>Sadza (Corn Porridge)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Stephen Ceideburg 4 c Water <P>2 1/2 c White cornmeal <P>Bring 3 cups of the water to a boil in a large pot. Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium-low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly adding the remaining cup of cornmeal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon to compress the mixture into a round shape (you may use wet hands to aid in the procedure). Serves 6. PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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