This thick corn porridge was commonly made by the Wampanoag and other Eastern Woodlands tribes.
Ingredients:
- 1 1/2 cups coarse cornmeal or grits
- 1 quart (4 cups) of water
- 1 cup of seasonal wild berries (strawberries, blueberries, or raspberries)
- 1/2 cup crushed nuts (hazelnuts, walnuts, or sunflower seeds)
Directions:
- Bring the water to a rolling boil in a deep cooking pot.
- Slowly whisk in the cornmeal, berries, and crushed nuts.
- Reduce the heat to a medium simmer. Cook for 15 to 20 minutes, stirring frequently to prevent sticking, until the mixture thickens into a hearty porridge.
