Ugali – Kenyan cornmeal

Instructions

1- Bring the water to a boil in a medium saucepan.

2- Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water.

3- The ugali will begin to thicken quite quickly.

4- Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, hold together, and takes on the aroma of roasted corn.

5- Turn it out immediately onto a serving plate.

6- If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.

7- The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).