Sadza (corn porridge)

Stephen Ceideburg
      4 c  Water
  2 1/2 c  White cornmeal
 
  Bring 3 cups of the water to a boil in a large pot.
  
  Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce
  heat to medium-low and add the cornmeal mixture to the boiling water,
  stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly
  adding the remaining cup of cornmeal.
  
  When the mixture is very thick and starts to pull away from the sides of
  the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon
  to compress the mixture into a round shape (you may use wet hands to aid in
  the procedure).
  
  Serves 6.
  
  PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g
  saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber.
  
  From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.