The cornmeal mixture for this dish can be made the day before and refrigerated overnight. Serve these cornmeal cakes with the Shiitake Mushroom Gravy.
- 3 cups water
- 1/2 tsp. salt
- 1 cup corn grits, also called polenta or coarse-grind cornmeal
Lightly coat 10 3/4 x 7-inch baking pan with nonstick cooking spray.
In large saucepan, combine water and salt. Bring to a boil. Add cornmeal in slow stream, whisking constantly to keep lumps from forming. Reduce heat to medium-low, and simmer, stirring continuously with wooden spoon, until thickened, about 18 minutes. Add freshly ground pepper to taste.
Spread cornmeal into prepared baking pan. Set aside until cool and firm, at least 30 minutes or overnight.
Invert cornmeal cake onto work surface, and cut into 6 squares.
Coat nonstick skillet with cooking spray, and heat over medium-high heat. Cook cornmeal cakes, in batches if necessary, until golden brown, 2 to 4 minutes per side. Serve topped with Shiitake Mushroom Gravy.
- Calories: 97
- Carbohydrate Content: 21 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Sodium Content: 181 mg