Nevada Grilled Corn Mush

• 1 cup yellow cornmeal
• 3/4 cup boiling water
• 1 tsp. salt
• 2 tsp. chili powder
• 1/2 tsp. dried oregano
• 1/2 lb. salt pork, diced
• 2 md. yellow onions, diced
• 1 lg. clove garlic, minced
• 1 lg. egg, slightly beaten

1. Sprinkle cornmeal slowly into boiling water in top part of double boiler.
2. Add seasonings.
3. Cook over boiling water for 45 minutes, stirring occasionally.
4. Meanwhile, fry salt pork until crisp; add onions and garlic and saute for five minutes.
5. Cool; add egg.
6. Combine salt pork mixture with cornmeal.
7. Mix thoroughly.
8. Pour into oiled 9x5x3-inch loaf pan.
9. Chill overnight.
10. Next day, unmold and slice into one-inch slices.
11. Brown in hot fat on griddle over coals that have been heated to turn gray.

yellow cornmeal, boiling water, salt, chili powder, oregano, salt pork, yellow onions, clove garlic, egg

Taken from www.foodgeeks.com/recipes/4531 (may not work)