Henry'S Ponas – a delicious recipe with water, cornmeal, salt, pepper, flour, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook 4-5lb Boston Butt Roast in a heavy pan with lid and place 2 quarts of water in pan. Slow cook for several hours. I usually cook at 250 overnight!
2
Save the broth and grind the meat.
3
Boil the broth but you need to know how much volume you have!
4
For each 3 cups of broth you boil, you will add 1 cup of yellow corn meal slowly while stirring. Add to fast and the cornmeal will clump! In this case I used 24 cups of water and 8 cups of cornmeal. Add 3 Tablespoons of salt, 1 Tablespoon of pepper. You will also want to add about 1 cup of flour slowly! Mix and cook until mixture is done! It takes about 20-30 minutes of constant stirring to keep mixture from burning and to get cornmeal to soften. Once it is thick, you pour into pans. This makes 2 large pans about 3 inches thick.
5
Cool overnight and then slice and fry. Maple syrup and butter makes a great meal.
523
kcal
Calories
5
g
Fat
114
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 lbs roast (Boston Butt), 2 quarts water, 8 cups cornmeal, 3 tablespoons salt, and more.
Yes, Henry'S Ponas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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