BAOKBOB
11-02-2009, 01:58 PM
If you like grits you will absolutely love this recipe. Ten times better than grits.
It is great anytime of the day and perfect as a side with eggs.
This is a dutch tradition. This is not "scrapple" but similar. This is not "Polenta" but similar. I am not into boiling the head of an animal to get all the meat and flavor like they did on the farms years ago.
I have revised and simplified my recipe for the perfect 21st Century Ponhaus.
Here it is:
Ingredients,
1 - 16 oz. of "Swanson" Chicken Broth (99% fat free and no MSG).
1 - 3 oz. of "Swanson" White Premium Chunk Chicken Breast (98% fat Free). Usually there are three cans in a pack.
10 - Table spoons of Yellow Corn Meal.
Mix the first two ingredients. Bring to a boil.
Add the third ingredient and stir like crazy until completely mixed and thickened. Lift from stove every once in a while so it does not pop on you.
Place in a "Pam" sprayed, floured bread pan or similar 4.5-inch by 7-inch dish or pan. Usually the Ponhaus is 3/4-inch thick.
Cover and set in refrigerator overnight.
Next day or so.
Slice into 3/8-inch to 1/2-inch slices. (I like the the thicker slices).
Roll slices in flour.
Heat pan to one notch above medium heat.
Place in 1/8-inch level of olive oil
Let her get hot.
Fry first side 5 Minutes.
Turn over.
Fry second side approximately 4-5 minutes.
Both sides should be crisp and golden brown.
Lightly salt and pepper while hot.
Try it you. You'll be glad you did.
It is great anytime of the day and perfect as a side with eggs.
This is a dutch tradition. This is not "scrapple" but similar. This is not "Polenta" but similar. I am not into boiling the head of an animal to get all the meat and flavor like they did on the farms years ago.
I have revised and simplified my recipe for the perfect 21st Century Ponhaus.
Here it is:
Ingredients,
1 - 16 oz. of "Swanson" Chicken Broth (99% fat free and no MSG).
1 - 3 oz. of "Swanson" White Premium Chunk Chicken Breast (98% fat Free). Usually there are three cans in a pack.
10 - Table spoons of Yellow Corn Meal.
Mix the first two ingredients. Bring to a boil.
Add the third ingredient and stir like crazy until completely mixed and thickened. Lift from stove every once in a while so it does not pop on you.
Place in a "Pam" sprayed, floured bread pan or similar 4.5-inch by 7-inch dish or pan. Usually the Ponhaus is 3/4-inch thick.
Cover and set in refrigerator overnight.
Next day or so.
Slice into 3/8-inch to 1/2-inch slices. (I like the the thicker slices).
Roll slices in flour.
Heat pan to one notch above medium heat.
Place in 1/8-inch level of olive oil
Let her get hot.
Fry first side 5 Minutes.
Turn over.
Fry second side approximately 4-5 minutes.
Both sides should be crisp and golden brown.
Lightly salt and pepper while hot.
Try it you. You'll be glad you did.