So I took a bowl, emptied my cannister of cornmeal, added salt & cumin and then poured boiling water into it until it was batter-ish.

Pre-heated cast iron pans, a big one for me & hubby, a small one for picky kids, with corn oil. Poured in the batter to cover the bottom, maybe 1/4 inch thick, and cooked it over medium-low heat.

Meanwhile, I stir-fried onions, vegetarian-chicken (Quorn, which is wheat-free but not Gluten-free…Tofu would work just fine), garlic, mushrooms and red peppers. (In order to call this a recipe, I should note that I added them to the pan in that order.) A little salt & pepper too.

When the batter seemed to be pulling away from the edges of the pan a little, I put the oven on broil and tossed the pans in. I had made the batter a little too dry, so put a little corn oil over the top. I cooked them for about 3-4 minutes, then pulled them out of the oven.

Topped the kids’ “grits pizza” with cheddar cheese. (They’ll eat the rest on the side, but nothing else can be on top.) Topped mine & hubby’s with a sauce made of 2 canned chipotles + some of the adobo and a couple spoonfuls of fresh salsa. Sprinkled a drop of cheese, poured on the fajita mixings, and topped with cheese.

Then back under the broiler until the cheese had brown specks.

This was SO good in the end, it’s worth sharing

http://www.angelaskitchen.com/Angelas_Kitchen/Blog/Entries/2008/4/15_Menu_Plan_Tuesday.html

I am hoping “better late than never!”

For corn meal I love the corn bread recipe we use. I have it linked on my menu plan. Yum!

Thanks for hosting!

Karen