Instead of making a breakfast quesadilla this morning (my original idea), I decided on this new recipe sent to me by Grandma Mo. This is a recipe she clipped from a Croatian newspaper. I had all the ingredients and enjoy cornmeal – two very good reasons to try something new.
The original directions say (and I quote): “It will thicken in this time and resemble scrambled eggs.”
It was that description that swayed me to try this new recipe over my original idea of a breakfast quesadilla. I’m not sure what the recipe author’s idea of scrambled eggs is but I’m going to safely advise you otherwise. This breakfast does not resemble scrambled eggs in anything other than color. And really not in that area either.
It’s a creamy hot breakfast cereal made with cornmeal. Period.
Because I was expecting a scrambled egg texture I was a little disappointed by my final results. I balanced the sweetness of the creamed cornmeal with my spicy and savory black beans.
- 2 eggs
- 1/4 tsp. salt
- 2 c. milk
- 1/4 c. cornmeal
- 1 tsp. butter
- Beat eggs. Add salt, milk and cornmeal and mix.
- Place butter in a medium-sized pot and melt over medium-high heat.
- Add the cornmeal mixture and stir constantly until you get a rolling boil. The mixture will begin to thicken.
- Lower heat and cook for about 20 minutes, stirring as you would for a cooked cereal. (I don’t make cooked cereal so I’m not positive what that means. I stirred occasionally.)
- Serve with toast and coffee (original directions) or on a bed of spicy black beans (my style).