While reading the Little House books, Laura explains in detail many of the meals her family ate. So, we decided we would try some of these recipes as part of our Little House study. I purchased The Little House Cookbook, but you can find some of the recipes on the internet, if you wish to google for them. Today, we tried Hasty Pudding.
I didn’t think our boys would really like this as one doesn’t like corn and neither of them are too keen on hot porridge type foods. But, to my surprise they both loved this and asked for more. I served it warm, drizzled with maple syrup and a little butter. Maybe this is going to be a keeper recipe, a good way to start a cold winter’s morning.
This is a very simple recipe, just follow the instructions on the back of the polenta packet on how to make the polenta and serve drizzled with maple syrup and butter.
- 1/2 cup cornmeal (or polenta)
- 2 cups water
- 1/2 tsp salt
- maple syrup
- Place the water in a large bowl and bowl.
- Once boiling, add the salt and stir.
- Slowly add the cornmeal (polenta) while mixing. Take this slow as it can turn lumpy if you go too fast.
- Once all the cornmeal (polenta) has been added, turn the heat down low and cook for about 15 minutes, stirring every few minutes.
- It is done when it looks like cooked oatmeal.
- Once cooked, serve warm in bowls drizzled with maple syrup and a small dab of butter.
If you have any leftover polenta, place it into a small loaf pan to mould it and refrigerate. The next day slice in 1/2″ thick slices and fry in a little oil. Serve with a little cinnamon and sugar. This is called Fried Cornmeal Mush in the Little House Cookbook.