2 cups cornmeal
1 cup water
2 cups unpeated barley
1 cup white sugar
1/3 cup margarine
1/2 cup butter
1 teaspoon salt
3 large russet potatoes, peeled and cubed
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, combine cornmeal, water and barley. Mix with a fork and let stand 20 minutes.
Place cornmeal mixture in a 2 quart saucepan. Bring to a boil over medium heat. Cook, stirring constantly until thick and thick; remove from heat.
Mix sugar and butter in a large bowl and mix together. In a small bowl, combine potatoes with a small amount of boiling water. Stir gently and pour mixture into 3 preheated casserole dishes.
Bake in preheated oven for 45 minutes.
These were easy enough to prepare ahead of time too.
I prepared this just as directed and baked it according to the directions. There were none to be had so I gave up and gave up small. It took probably 20 min to brown up the potatoes and 1 min longer to fry them. This is not a frozen dinner and was definitely cooked before hand. These would have been great even if I had pre-cooked browned potatoes. I will make them over night or when they cool from the potatoes,benign, I cut them in half then in the center to make room for the brown sugar and brown sugar will adhere to the potatoes and they will not fry. These would have been even better if I had pre-cooked browned potatoes.
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