Sumac Berries: Citrus in a Seed
Before the Spaniards brought lemons to the New World, there was sumac. From prehistoric times to the present, the bright red, slightly fuzzy berries have provided indigenous cooks a tart, zesty season...
Great for breakfast. I have seen this made with flour but prefer the cornmeal for texture and flavor.
Ingredients
SERVINGS: 4 Cup(s)
- 4 cups water
- ½ cup sumac flakes
- ½ cup stone-ground yellow or white cornmeal, medium grind
- 4 tablespoons raw sugar
- ¼ cup lightly toasted pine nuts
Preparation
In a bowl combine 2 cups cold water, the cornmeal and the sumac. Let soak 20 minutes to soften the cornmeal.
In a 2-quart pot bring the other 2 cups of water to a boil. Pour in cornmeal mixture and sugar, stirring with a whisk until all is combined.
Simmer the mixture, stirring occasionally until the mixture thickens and cornmeal is smooth and tender. The sumac lends a smooth satiny quality to the pudding.
Pour into a ceramic or glass bowl to cool. Sprinkle with the pine nuts. The pudding will set when it cools.
About this recipe
Variations: Substitute a light honey or agave syrup for sugar. Use a finely ground cornmeal for a more creamy pudding.
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