Blue Corn Porridge II

In the southwest blue corn meal is used for numerous dishes, from tortillas and chips to masa for sweet tamales. This recipe is for a delicious porridge that can be made to be thick enough to eat with a spoon, or smooth enough to drink. Served in the morning or in the evening, This recipe is for a delicious breakfast style dish, or dessert.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3 cups

Ingredients

 * 1/2 cup Blue cornmeal, finely ground
 * 2 1/2 cups water
 * 4 tbs butter
 * Sugar and milk to taste
 * ground cinnamon

Preparation

 * 1) Pour water in to sauce pan, then add the blue corn meal and bring to a boil.
 * 2) Lower the heat to simmer and whisk to avoid lumps.
 * 3) Cook covered for 15 – 20 minutes.
 * 4) Remove the pot from the heat, add butter, sugar.
 * 5) Add milk to desired consistency.
 * 6) Sprinkle cinnamon if desired.