👨‍🍳 Instruktioner

1. 1

   In a large saucepan, combine cornmeal, water, milk, and salt. Whisk well to avoid lumps.

   💡 Proffstips: Ensure the liquid is cold before adding the cornmeal.
2. 2

   Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce heat to low and simmer, stirring frequently, for about 30-40 minutes, or until the cornmeal is tender and has absorbed most of the liquid.

   ⏱️ 30-40 minutes

   💡 Proffstips: Stirring is crucial to prevent sticking and ensure even cooking.
3. 3

   Pour the cooked cornmeal mixture into a greased baking dish or onto a baking sheet, spreading it evenly to about 1-2 cm thickness. Let it cool completely, preferably in the refrigerator for at least 30 minutes, until firm.

   ⏱️ 30 minutes

   💡 Proffstips: Chilling makes it easier to cut and fry.
4. 4

   Cut the chilled cornmeal into desired shapes (squares or rectangles).

5. 5

   Melt butter in a large non-stick skillet over medium-high heat. Add the cornmeal pieces and fry for about 5-7 minutes per side, or until golden brown and crispy.

   ⏱️ 10-14 minutes

   💡 Proffstips: Do not overcrowd the pan; fry in batches if necessary.
6. 6

   Serve hot, sprinkled with a little sugar if desired, and accompanied by applesauce or fruit compote.