Do you ever just know that tomorrow morning is going to be a rush? How many times are you tempted to run out the door with an inadequate breakfast or none at all?
Make a quick fruit smoothie and grab these guys to go. They are chewy-crispy and delicious - as well as portable.
Melanie
4 cups Water
1 cup cornmeal
1 teaspoon salt
oil
1.
Bring water and salt to a boil, then stir in cornmeal. Turn heat down to low-medium and continue to cook until thickened, about 3-5 minutes. Pour into a glass casserole dish, cover and chill over night.
2.
Cut chilled cornmeal into 1/4 inch sticks and line these on an oiled cookie sheet. Bake at 450 for 15 minutes, flip, and continue to bake until edges are golden brown, about 15-30 min. You may want to increase heat to 500 for the last 3-5 minutes, but watch closely.
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