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.