In a large saucepan over high heat, combine the water, milk, and butter. Bring almost to a boil.
Gradually add in the cornmeal, stirring with a wooden spoon to avoid any lumps. Continue stirring for 10 to 15 minutes until you have achieved the consistency of a thick pudding. You can add more water if it feels too thick.
Season with salt. Serve immediately with a dollop of sour cream. To reheat, stir in a bit more water or microwave.
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