BACK TO SEARCH RESULTS
|
CORN, BLACK BEAN AND CHEDDAR CHEESE SCRAPPLE
|
| Chef/Owner Ina Pinkney |
| Ina's - Chicago, Ill., USA |
|
|
| Yield: 30 servings |
| Menu Price: $7.50; Food Cost/Serving: 11% |
|
| Water | 1 C |
| Butter | 1 Lb |
| Freshly ground black pepper | 2 TBS |
| Dirty spice mix | 2 tsp |
| Garlic, chopped | 2 tsp |
| Cornmeal | 6 C |
| Sharp white Cheddar, shredded | 6 C |
| Corn kernels | 4 C |
| Black beans, drained and rinsed | 6 C |
| Instructions: |
| 1. In a large stockpot, bring water, butter, salt, pepper, dirty spice mix and garlic to a boil. Whisk in cornmeal until thickened. When it begins to thicken, reduce heat to a low boil. Whisk in the Cheddar. When all has been added, remove from heat. Use a spoon to stir in the corn and black beans. |
| 2. Lightly oil a loaf pan. Divide the mixture and pack the scrapple tightly and evenly in the pan. Store overnight, refrigerated, uncovered. |
| 3. Run a spatula around the edges to unmold. Cut 3/4-inch slices and wrap until ready to use. |
| 4. Sauté the slices in a lightly oiled non-stick pan until golden on both sides. |
Notes: |
| Slices can be precooked and finished to order. Serve with a 3-ounce portion of chorizo and 2 eggs. |