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We like to eat our Curried Tofu with baked cornmeal. It is very simple to make, but does take a little forethought and preparation the day before. This recipe is gluten free and great for anyone trying to find alternatives to wheat and gluten. Here is the method I use:

1:3 ratio of cornmeal to water and salt to taste (about 1 tsp per 3 cups of water). I like to use medium grind cornmeal, but anything coarser than flour would work. Bring most of the water to a boil. Mix the cornmeal with the remaining cold water. Stir well into boiling water. Return to boil, reduce heat to low, and cook for a while. If you were going to eat this as mush, you would want to cook it longer, but because it’s getting baked, 10 minutes is probably plenty.

Fresh out of the oven! Mmmmm!

Turn it out into an ungreased bread pan. (I have found that 2 cups cornmeal to 6 cups of water is maximum capacity for the normal bread pan, and will also fill a large cookie sheet). I prefer glass. Allow to cool 10-15 minutes uncovered, then cover and put in the fridge overnight. In the morning, preheat the oven to 450°F while you turn out the “loaf” of cornmeal onto a cutting board and carefully cut 3/8″ to 1/2″ slices. Arrange on a greased cookie sheet (I spray with Pam). Bake for 25-30 minutes, turn, and bake another 10-15 minutes. Serve hot with whatever topping you enjoy best. Most people like butter and maple syrup. We prefer more savory toppings.


3 Responses

  1. #1
    ~marci~ 

    I am going to try this one! I will let you know when…and how it turns out…I am always looking for gluten free ideas. And the tofu recipe looks good too. I do a variation of the same theme. I don’t like the ginger with it tho…

  2. #2
    Lisa 

    That’s the great thing about recipes: you can modify them to suit your tastes. :) We like ginger, but I have left it out before and it still tastes delicious!

  1. […] So instead of tofu over sweet potatoes, I’ll cook some cornmeal the night before and put it into a glass bread pan. In the morning, I slice and bake. Voila! Baked cornmeal! […]

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