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Sadza (Corn Porridge)

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      Title: SADZA (CORN PORRIDGE)
 Categories: Ethnic, Condiments
      Yield: 6 Servings
 
           Stephen Ceideburg
      4 c  Water
  2 1/2 c  White cornmeal
 
  Bring 3 cups of the water to a boil in a large pot.
  
  Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water.
  Reduce heat to medium-low and add the cornmeal mixture to the boiling
  water, stirring constantly with a wooden spoon. Cook for about 5
  minutes, slowly adding the remaining cup of cornmeal.
  
  When the mixture is very thick and starts to pull away from the sides
  of the pan, transfer to a serving bowl or plate. Use a wooden paddle
  or spoon to compress the mixture into a round shape (you may use wet
  hands to aid in the procedure).
  
  Serves 6.
  
  PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g
  saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber.
  
  From an article by Karola Saekel in the San Francisco Chronicle,
  8/18/93.
 
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