Prep time: 60 min

Cornmeal mush 

  • 1.5 cup cornmeal 
  • ¼- ½ cup boiling water  
  • a pinch of salt 
  • 1 tablespoon olive oil for the pan 

Put salt in the boiling water.  

Fry the cornmeal in olive oil at a medium heat and steadily mix it to make it change colour a little and to start emitting the smell of corn. Pour the water in slowly and keep mixing to make the mush in various sizes. Fry them a bit more to dry them. Constantly mix them to prevent them from burning and sticking to the pan. 

Kale 

  • a bunch of kale 
  • juice from ½ lemon 
  • a pinch of salt 
  • 1 tablespoon oil 

Remove the stalks from the kale and coarsely grate the leaves. Pour a mixture of oil, lemon juice and salt over it and mix everything well with your hands to make the kale tender. 

Tamari shiitake mushrooms 

  • ½ cup of shiitake mushrooms, cut into thin wedges
  • 1 tablespoon sesame oil
  • 1 tablespoon tamari soy sauce
  • a pinch of salt and chili flakes

Mix the oil, tamari, salt and chili flakes well in a cup. Mix in the shiitake mushrooms and let them marinate for approximately 1 hour. Then quickly roast them in a pan.

Plating

Serve the cornmeal mush, kale and tamari shiitake mushrooms on a plate or in your favorite bowl. Top the dish with dried cranberries and chili flakes.