• In a 3-quart saucepan, heat water, add salt.  When the water starts to boil, immediately start stirring with a wooden spoon or dowel, while gradually adding the cornmeal.  Stir constantly to prevent the formation of lumps.

• When the cornmeal begins to bubble, reduce heat, and keep stirring until it thickens.  Cover and cook (stirring frequently) approximately 5 to 10 minutes, until done.

• It should be thick not runny.

• Test:  Wet the tail end of the wooden spoon with water and insert it into the Kulesha.  If it comes out clean, it is done.

• Remove from heat.  Stir in butter or bacon fat.  Spoon/spread it into a pie plate. Cool slightly.  Invert the Kulesha onto a plate and slice.  Serve warm or cold.

NOTE:   The bottom of the saucepan will get coated during cooking.  To remove the coating, soak the saucepan in water for several hours.


What is the difference between stone-ground cornmeal and regular cornmeal.  

Regular Corn Meal is ground between metal rollers.  The hull and germ are removed so the texture is finer.  It also may be enriched to return nutrients that are lost during the process.

Stone-Ground Cornmeal is ground between two stones.  The hull and germ of the corn kernel are usually left in, so the texture is coarse, and the meal usually has a more noticeable “corn” flavour.  It is also more perishable, so it should be stored in the refrigerator or frozen to keep it from going rancid.