Corn meal mush
(Use 4 cups of water to one cup of cornmeal)
12 cups of water, salted and boiling
3 cups of cornmeal
Whisk cornmeal while adding it to the boiling water. Cook a couple of minutes.
**Use a big pot as this will pop like molten lava.
Layer half the mush on bottom of pan, add the hamburger mixture. Sprinkle grated cheese (I like sharp cheddar, but any kind will do). Top with mush. If the mush gets too thick, whisk in a little hot water.
Bake at 350 degrees for 30 to 45 minutes or until it bubbles.
Serve with salsa.
This makes one 9x12 inch pan or one deep casserole dish. This casserole freezes well.
I made this also with the veggie crumbles you can buy. These crumbles resembles hamburger and takes on the texture of hamburger. This will cut down on the fat content and boost the protein up considerably. They can be found where the veggie burgers are in the frozen section of the grocery stores.
I hope this casserole makes sense. Sometimes we do things that makes little sense, but we’ll get over it, I guess.
I remember the time I went shopping at a store in town and when I came out, my car was gone. I just nearly had a heart attack. This was my new car and I just knew it would be mine forever. I panicked and went back into the store and called the police.
Then I got a panicked call from my husband. He wanted me to come out into the parking lot and meet the police. So when I got into the parking lot, they had my husband and my car.
What I had forgotten was that he had dropped me off and then went to get his hair cut. Somehow I forgot that. This made no sense to him. Oh well. Life goes on. Right?
The last casserole I wanted to give you was given to me by Mendy Covington, with whom I worked for many years. I always looked forward to our office potlucks because she would bring this casserole.