Preparation

Put 700 ml of water in a saucepan, bring to medium heat and pour 80 grams of cornmeal while stirring.

Season with, 1 tablespoon of liquid smoke, 1 teaspoon of onion powder diluted in 1 tablespoon of water, 1 teaspoon of garlic powder diluted in 1 tablespoon of water, 1 tablespoon of processed whole seasoning and ½ teaspoon of salt and cook for 10 minutes without stopping stirring.

Extinguish the fire, transfer to an oiled pan and let it set for 10 to 12 hours. Cut into squares of 5 cm x 6 cm and bake at 120 ° C half open for 2 hours or let dry in the sun for 12 hours.

After that time, fry in a pan with hot oil (180 ° C) until it purifies. Remove from the pan, place on a plate with absorbent paper.
Serve with stuffed eggplant and sauce.

Ingredients

  • 700 ml water
  • 80 g cornmeal
  • 1 tablespoon liquid smoke
  • 1 teaspoon of onion powder diluted in 1 tablespoon of water
  • 1 tablespoon of garlic powder diluted in 1 tablespoon of water
  • 1 tablespoon of processed whole seasoning (garlic, onion, salt, basil)
  • 1/2 teaspoon salt