I have had several requests for this recipe lately from people who used to make it and loved it, but somehow lost the recipe. So here it is again. This is a wonderful spread for toast or muffins, and it also works on vegetables. It keeps for about a week in the refrigerator.
Serves: Makes 1 1/2 cups
Prep Time: 10 min
Cook Time: 5 min
Place the cornmeal in a saucepan with 1 cup of the water. Cook, stirring constantly until mixture is smooth and thick. Place the cooked cornmeal in a blender jar. Add the remaining water, 1 teaspoon of the lemon juice and the seasoning. Process until very smooth, adding a bit more water, if necessary, to reach the desired spreading consistency. Taste and add more lemon juice if desired. Place into a covered container and refrigerate.