Yield: 2-3 servings
Ingredients
- 2 cups cold water
- ½ cup coarse cornmeal*
- 8-10 dried apricots, diced (3oz)
- 2 Tbsp shredded coconut (½ oz), optional
- ½ tsp vanilla
- ½ tsp homemade Chinese 5 spice (without peppercorns)*
Instructions
- This will be baked covered at 350°F for 50-60 minutes. Then uncover and bake for additional 15 minutes.
- Prepare and set aside a small loaf pan or a casserole dish that is large enough to hold about 3 cups.
- Add water to pot then stir in the cornmeal.
- Over medium heat, stirring frequently to prevent cornmeal from settling to the bottom and prevent lumping, bring mixture to a boil. Continue cooking until thick and smooth. Be careful as when the cornmeal is getting thick it has a tendency to burp and splatter which can burn your hand while you are stirring.
- Remove from heat and stir in the dried apricots, Chinese 5 spice, coconut and flavoring.
- Pour mixture into baking pan and bake covered for 55-60 minutes. Uncover during the last 15 minutes.
- Enjoy plain or with Cashew Millet Cream.
- Once cold, leftovers will get firm enough to slice.
Notes
- Use yellow or white cornmeal.
- Can use a 50/50 blend of coarse cornmeal with regular cornmeal.
- This would be also be nice with cardamom, or a blend of cinnamon and ginger.