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Sautauthig/Cornmeal Blueberry Pudding
from the kitchen of Walks Far Woman

This was a favorite dish of Native Americans during colonial times.
Sautauthig (pronounced sawi-taw-teeg).  It is a pudding made with dried and
crushed berries and cracked corn (or samp)  The Pilgrims loved this simple
dish and many historians believe it was a part of the first Thanksgiving
feast.  I learned it from my friend Jak Bowen.

1 1/2 cups water
1 1/2 cups milk
3/4 cups cornmeal (or quick cooking grits)
1/2 tsp. salt
3 TBSP. honey or maple syrup
2 cups of fresh blueberries

Heat the water and milk in a 2 quart saucepan until it just begins to form
bubbles.  Stir constantly while slowly adding the cornmeal (or grits) and
salt until well combined.  Reduce heat to a low flame.  Cover and simmer for
about 10 minutes, stirring occasionally.  Stir in the honey or maple syrup. 
Add the blueberries stirring gently.  You may also use frozen, tinned or
dried blueberries.
(Yield 6 full servings or you may stretch it out up to 12 smaller servings.)

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