Ingredients:

  • 2 cups (320g) finely ground yellow cornmeal
  • 1 tsp (6g) sea salt
  • 1 tsp (4g) granulated sugar
  • 2 cups (475ml) boiling water
  • 3 tbsp (45ml) grapeseed oil

Instructions:

  1. In a heat-proof mixing bowl, whisk together the finely ground yellow cornmeal, sea salt, and optional sugar.
  2. Pour the rolling boiling water directly into the center of the dry ingredients. Stir vigorously with a sturdy spatula until the meal transforms into a thick, pliable dough resembling stiff mashed potatoes.
  3. Place a cast iron skillet over medium-high heat and add the grapeseed oil. Heat until the oil shimmers.
  4. With slightly wet hands, scoop approximately 2 tablespoons of the mixture and form into a small oval pone or flat patty.
  5. Carefully place the patties into the hot oil and sear until a deep mahogany crust forms on both sides, approximately 3-4 minutes per side.