Thanksgiving with the Wilcox family always brings a traditional New England recipe to the table. It’s absolutely delicious, especially with some turkey gravy, but can also make an excellent breakfast (with some sugar) or a delightful addition to those turkey-and-stuffing sandwiches.
- white corn meal (you can use white grits if you can’t get white corn meal); amount varies slightly—see the cooking instructions
- 3 cups water
- 1 cup milk
- 1 teaspoon salt
Bring the water, milk, and salt almost to a boil in the top of a double-boiler. (Did you know that the Spanish word for a double-boiler is a baÃ±a Maria. What a fascinating glimpse into the culture!)
Under very low heat, pour in the corn meal until it thickens. Don’t get it too thick. My sister claims it should be “slightly thicker than Cream of Wheat.”
Leave the mixture steaming for 3 hours.
Let set out to dry for 1/2 hour.
Amaze your family or become the most popular guest at your next Thanksgiving or Christmas dinner!
3 Replies to “Meal Dumpling: An Old New England Thanksgiving Treat”
Hey, nice Thanksgiving theme on your blog today! 🙂
Ahhh meal dumpling….the memories…ask Joyce about the meal rock we had one year….another family tradition…..
“Meal rock” is why I recommend the slightly thicker than cream of wheat. Forgetfulness has taught me that it is just as good after steaming for 2 hours!