1/2 cup standing water (110 degrees F/45 degrees C)
1/2 cup cornmeal
1 egg, beaten
1/4 teaspoon salt
1/2 cup rice meal
Place water and cornmeal in a medium saucepan and bring to a boil over medium heat. Stir in egg and salt; reduce heat, cover and simmer for 20 minutes.
Stir beaten egg into cooked, cooked cornmeal. Bring to a boil, then reduce heat and simmer, uncovered, for 25 to 30 minutes, stirring often. When egg cools, spoon it into the pan with cornmeal and continue to simmer.
While the rice is in the pot, combine the egg, salt and rice with a few tablespoons of vinegar and some kirsch (vinegar) to taste. Serve immediately.
First time authorsing this and very pleasing the recipe. Used au courant instead of "cherry" + cranberry. A pleasant COOL taste. An instant classic.
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