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Romee (Cornmeal Mush)



4 Servings
1 c white (or yellow),Instant
-cornmeal
6 c water,cold


When did corn travel from Valley of Mexico to Georgian? It had to have been after Spanish conquestin sixteenth century, along with tomatoes & peppers. In any event, Georgians incorporated it into their cooking & unseasoned mush is eaten with sharply seasoned meat dishes such as Setsamandi (see GEORGIAN.023)
1. Mix cornmeal & water together in a solid-weight metal pan and bring to a boil. Reduce heat to low & cook, uncovered, for 40 mins. Stir mixture now & then. When ready meal will have absorbed water & mush will be firm enough to slice, yet moist enough to have a smooth consistency.
Serve hot while still in pan by scooping of slicing out serving portions.













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