Chaquehue
When we were children, we ate chaquehue every morning as a hot cereal.
The sound of our father preparing the gruel with sugar and milk is still a vivid memory.
Years ago, chaquehue was eaten as a hot cereal in the morning, then placed on a windowsill to congeal throughout the day. By the evening, it had hardened and was thick enough to slice, sauté and eat smothered with red chile sauce.
• 3
cups water
• ¼
tsp. salt
• 2/3
cup BUENO®
Blue Cornmeal
1. Bring
2 cups water and salt to a rapid boil.
2. Dissolve
blue cornmeal in 1 cup cold water.
Pour mixture into boiling water,
stirring constantly.
3. Return
to a boil, then lower heat and cook for 5 minutes or until thickened.
4. Eat
as a breakfast cereal with milk and sugar.
Makes four 8 oz. servings.
Option: Use only 1/3 cup of Blue Cornmeal for a thinner consistency. In this state, it is often called Atole.