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Ingredients
Directions
- SERVES 4-5 AS A SIDE DISH
- This dish was an absolute staple in Colonial times. It was called hasty because it takes only about 40 min to make . . . and in terms of early cooking techniques which was a very short time. It could be prepared quickly and served just with gravy. Which was often the whole meal. Or possibly it could be served as a side vegetable dish. Or possibly the colonists would sprinkle it with sugar and top with lowfat milk for dessert . . . or possibly breakfast. Finally, it could be fried. Hasty pudding saved many a family in earlier times.
- Bring the water to a rapid boil in a heavy covered pot. Add in the salt and slowly add in the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring till the cornmeal thickens, about 5 min. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.71g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 598mg | 25% |
| Potassium 61mg | 2% |
| Total Carbs 31.46g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.66g | 0% |
| Protein 2.88g | 5% |
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