SADZA (CORN PORRIDGE)

      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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