This is the ultimate "anytime" food for the cold months. It is a basic recipes, which can be made into a type of unbaked quick bread, similar to the way that southerners mold, slice and fry cold cooked grits. This is always made with blue corn, but any type of high quality cornmeal will suffice, no matter the color. This is "gathered" recipe from Sue Dorame from Tesuque Pueblo, which appears in Lois Ellen Franks' expanded Foods Of The Southwest Indian Nations. As she notes, this is usually served with milk and/or sliced fruit, with the local peaches and strawberries being a favorite.
2 cups water
2 cups ground blue cornmeal
1/2 tsp. salt
3 cups milk
Sliced fresh fruit (optional)
1. In a saucepan, bring the water to a boil. Add in the cornmeal and the salt and stir constantly until completely mixed. Decrease heat to low and continue to cook and stir for about 7 minutes. The porridge will thicken as it cooks.
2. In another saucepan, warm the milk over medium heat. Pour milk over porridge and serve warm. Top with sliced fruit, if desired.
Variation: Mold cooled porridge into a loaf shape and all to cool completely. It can be slowly reheated and sliced and served as quick bread. [My Note: These slices can be fried.