Silky Cornmeal

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Although most of the time I serve cornmeal purée as a main course, I sometimes use it as a side dish with roasted meat. I always make this amount and count on having leftovers, which taste great the next day. I like my purée very loose. If you like it rather firm use only 3 to 3½ cups liquid.


  • ¼ cup corn or vegetable oil
  • 1 cup yellow cornmeal
  • 4


  1. Heat the oil in a medium-size saucepan over medium heat. Add the cornmeal and sauté, whisking continuously, for 1 minute.
  2. Add the broth and bring to a boil, whisking all the while. When the cornmeal comes to a boil, it will bubble up vigorously, not unlike a volcano erupting. Quickly put a lid on the saucepan, turn the heat down to really low and cook the cornm