A chili-heads take on the classic fried mush. 

I watched this being made at the Firey Foods Festival held at the North Market in Columbus back in February.  The addition of the chiles and garlic really help liven up what's normally a rather boring dish.

Ingredients:

• 4 cups of water
• 1 cup of corn meal
• 1/2 cup assorted diced chilies
  
• 2 cloves of garlic, minced
• 1/2 cup finely diced onion
• chopped cilantro (to taste)

 Instructions:

1. Being 3 cups of the water to a boil.
2. Mix in cornmeal and remaining cup of water.
3. When the water begins to boil again add salt to taste and stir constantly
4. Cook until thickened, keep stirring.
5. Add chilies, onions, cilantro and garlic.
6. Cover and cook for 5 minutes over low heat.
7. Pour into a shallow baking pan.
8. Refrigerate overnight.
9. Cut mesh into squares
10. Fry squares in shallow hot oil over medium-high heat until golden brown and crispy.
11. Serve with a spoon of salsa on top.

Comments

Add New Search RSS

Write comment
Name:
Email:	do not notifynotify
Website:
Title:
UBBCode:	-color-aquablackbluefuchsiagraygreenlimemaroonnavyolivepurpleredsilvertealwhiteyellow -size-tinysmallmediumlargehuge
	Please input the anti-spam code that you can read in the image.

Powered by !JoomlaComment 3.12

Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.