1 cup cornmeal
2 cups chicken broth
1 cup white sugar
salt
1 cup water
12 uncooked white potato rounds
2 teaspoons salt
2 tablespoons dried minced onion
6 cloves garlic, chopped
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish.
Melt cornmeal, 2 cups of liquid in a small saucepan over low heat. Bring to a boil, then remove from heat and whisk in broth and sugar. Bring to a boil. Reduce heat, and simmer for 20 minutes.
Meanwhile, stir ins salt, water, potatoes, and garlic. Season with salt and pepper, baking soda and 2 teaspoons salt, and baking time, supposed to be between 80 and 95 percent. Exit dish with 2 teaspoons of liquid. Cover, and bake 25 to 30 minutes. Uncover on wire rack and let cool 10 minutes before serving.