Title: Romee (Cornmeal Mush)
Categories: Grain Jewish Sephardic Georgian Pileggi
Yield: 4 Servings

1	c	Instant white or yellow cornmeal
6	c	Water, cold

When did corn travel from Valley of Mexico to Georgian? It had to have been after Spanish conquestin sixteenth century, along with tomatoes & peppers. In any event, Georgians incorporated it into their cooking & unseasoned mush is eaten with sharply seasoned meat dishes such as Setsamandi (see GEORGIAN.023)

1. Mix cornmeal & water together in a solid-weight metal pan and bring to a boil. Reduce heat to low & cook, uncovered, for 40 mins. Stir mixture now & then. When ready meal will have absorbed water & mush will be firm enough to slice, yet moist enough to have a smooth consistency.

Serve hot while still in pan by scooping of slicing out serving portions.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

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