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Dont over cook. Traditionally, we ate this hot off the stove and always topped with sour cream and 'schkvarkie' (bits of fried pork belly or bacon or kolbassa)
Yes , slices warmed up with butter in the frying pan the next day tasted good but not as tasty as day 1.
Fond memories of Dad making this , always with a wooden spoon.
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Instructions
Mix cornmeal and water into a paste. Heat until boiling in a nonstick saucepan (be careful not to scorch). Add salt and sugar. Reduce heat to low and mix with wooden spoon. Cover and cook 30 minutes, mix again, and cook another 30 minutes. Stir and remove from heat, continuing to stir. Beat in bacon grease (for a little smoked flavor).
Serve as an accompaniment to meats, or store in refrigerator until needed. Reheat in an oiled skillet and steam, covered, until hot.
Author's Comments
Best for “old country” flavor is stone ground cornmeal, which is delectable with roasted meats. It is also convenient since it may be cooked ahead of time and then reheated with no loss of flavor.
Festive Ukrainian Cooking