Thursday, November 17, 2011

Sautauthig (Sawf-taw-teeg) Cornmeal Blueberry Mush

We're stirring in a bit more history while we're cooking with the kids. They will enjoy this recipe as it's an oldie and was a favorite dish of the Native Americans of the Northeast.

It's a very simply pudding made with cracked corn (called samp), crushed dried blueberries and water. As time went on, the settlers would add milk to make it rich and yummy!

2 cups fresh blueberries
1 1/2 cups low-fat milk (or your milk of choice)
1 1/2 cups water
3/4 cups cornmeal
1/2 teaspoon salt
3 tablespoons maple syrup
1/2 teaspoon ground nutmeg
1 tablespoon sugar

Measuring cups
Measuring spoons
Wooden spoon
3-quart heavy bottom saucepan with lid
Wire whisk
Small bowl

Put the blueberries in the colander. Rinse under cool running water. Gently shake and dump onto a paper towel. fold paper towel over and gently pat blueberries dry.

Combine the milk and the water in the saucepan. Stir constantly over medium heat with the wooden spoon. Bubbles will begin to form around the edges of the pan.

Grab the wire whisk and slowly stir the cornmeal and salt into the hot liquid (an adult helper may want to do the whisking as liquid is very hot). Stir the hot mixture until there are no lumps.

Reduce the heat to simmer and cover the pan. Set the timer for 10 minutes and simmer. Mixture will thicken.

Remove from heat and fold in the blueberries and the maple syrup (a great opportunity to teach the difference between "folding" and "stirring"). Be patient as it sometimes takes the kids to get the rhythm of folding.

In a small bowl mix the sugar and nutmeg together. sprinkle on top of the mush and serve right away.

Not only is this tasty but it's a very hearty dish!
Happy Cooking,
Jan McCracken, Culinary Coach

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