Autauthig Cornmeal Blueberry Mush |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Native cornmeal mush with berries that makes a different breakfast dish Ingredients:
1/2 cups water |
1 1/2 cups milk |
3/4 cup cornmeal or quick cooking grits |
1/2 teaspoon salt |
3 tablespoons maple syrup or honey |
2 cups fresh, frozen or canned blueberries; or |
1/2 cup dried blueberries (see note) |
Directions:
1. Favorite dish of the Native Americans during colonial times was Sautauthig
2. (pronounced saw?-taw-teeg), a simple pudding made with dried, crushed
3. blueberries, dried, cracked corn (or samp), and water. Later, the settlers
4. added milk, butter and sugar when they were available. The Pilgrims loved
5. Sautauthig and many historians believe that it was part of the first
6. Thanksgiving feast. In a letter to friends back in England, one colonist
7. describes how Sauthauthig was prepared:
8. '...this is to be boyled or stued with a gentle fire, till it be tender, of
9. a fitt consistence, as of Rice so boyled, into which Milke, or butter be
10. put either with sugar or without it, it is a food very pleasant...but it
11. must be observed that it be very well boyled, the longer the better, some
12. will let it be stuing the whole day: after it is Cold it groweth thicker,
13. and is commonly Eaten by mixing a good Quantity of Milke amongst it.'
14. Here's a recipe that gives us an idea of what Sautauthig tasted like. We
15. call it Cornmeal Blueberry Mush but you can give it any name you want.
16. n a 2-quart saucepan heat water and milk until bubbles form around edge of
17. pan. Stirring constantly, slowly add cornmeal or grits and salt until well
18. combined. Reduce heat to low. Cover and simmer, until thickened, about 10
19. minutes, stirring occasionally.
20. Stir in maple syrup or honey until well combined. Gently stir in
21. blueberries.
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