This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
Be creative with the variations of this dish. Stir in fresh corn, herbs, dried meat, berries, maple, seeds, nuts or mushrooms. The base of cooked cornmeal can be stored in the refrigerator for a week. Top with smoked whitefish or trout or pesto. Serves 4 to 6.
In a large pot set over high heat, bring the water and salt to a boil and slowly whisk in the cornmeal. Continue stirring until there are no lumps. Reduce heat and simmer partially covered, stirring occasionally, until the mixture is thick and the flavor is rich, about 30-40 minutes. Set aside to cool.
Once cool enough to handle, shape the cooked cornmeal into patties, about 4 inches round and an inch thick. Heat the oil in a small skillet over medium-high heat. Sear the patties one or two at a time, until nicely browned on one side, about 5-10 minutes, then flip and sear the other side. Place on a baking sheet and keep in a warm oven until ready to serve.Chef Shawn Sherman recommends serving with pesto, bison, smoked fish, or dried rabbit.
Ingredients
Directions
In a large pot set over high heat, bring the water and salt to a boil and slowly whisk in the cornmeal. Continue stirring until there are no lumps. Reduce heat and simmer partially covered, stirring occasionally, until the mixture is thick and the flavor is rich, about 30-40 minutes. Set aside to cool.
Once cool enough to handle, shape the cooked cornmeal into patties, about 4 inches round and an inch thick. Heat the oil in a small skillet over medium-high heat. Sear the patties one or two at a time, until nicely browned on one side, about 5-10 minutes, then flip and sear the other side. Place on a baking sheet and keep in a warm oven until ready to serve.Chef Shawn Sherman recommends serving with pesto, bison, smoked fish, or dried rabbit.