1 cup blue corn flour
3 cups water or stock
Salt to taste
1 tablespoon olive oil
Garlic and dried tomatoes are nice optional additions.
Cook slowly, stirring frequently, 30 to 45 minutes. Add water if needed to maintain the consistency of a porridge. Can be served warm, or poured in a mold (before it sets up) immediately after cooking. Use oiled smooth drinking glasses for a tube shape. Baking dishes can also be used. Chill overnight. With oil, tube shape slips out of glasses. Slice and serve or fry in skillet/grill. Serve with sauce of choice.