• 1 cup cornmeal (yellow or blue)
  • 3-4 cups water
  • 1 tbs. corn oil
  • 1 tbs. tamari
  • pinch of sea salt

Place the water (smaller amount for thicker consistency) and salt in a cooking pot and bring to a boil. Slowly add the cornmeal to the boiling water, stirring with a whisk or a wooden spoon to prevent lumping. Lower the heat, stir it for 15 minutes. Add 1 tbs. corn oil and tamari to taste.

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