I had about a fourth of a recipe of cornmeal crust left over. Didn't want to throw it out. So I mixed it with an egg, two cups of milk, sugar and some almond extract. Put it in a pyrex pan in a 325°F oven for about 30 minutes. Really tasty.

• 2 cups yellow cornmeal
• 1/2 tsp salt
• 2 tbsp brewers yeast
• 3 tablespoons oil
• 1/2 to 3/4 cup of hot seasoned stock (or enough to make a stiff batter)

Preheat oven to 350°F. Mix and pat into an oiled deep 9-inch pie pan or cake dish. Bake for ten minutes before filling.

From "Diet for a small planet" by Frances Moore Lappé

2020-01-28: This is the first time I'm trying this crust. Truth to tell, I didn't think it would work. I didn't really believe the corn meal would hold together without an egg, but it did.

I didn't add brewer's yeast. By mistake I used an entire teaspoon of salt. I kept adding liquid until all the loose corn meal was gathered up, which probably took one cup or one and a quarter cups of water in total. One recipe I saw suggested that if you were cooking in a glass dish (as opposed to a metal pie pan) that you should reduce the cooking time by one quarter or one fifth. That sort of made sense to me since it would continue cooking for a bit when you took it out of the oven, so my 8.5 x 8.5 inch square Pyrex dish I put in for only 8 minutes. When it came out of the oven, it hadn't browned, but it looked like it would work. I was quite surprised.

The crust worked well. I made it too thick on the sides, so cutting the driest top part took some elbow grease.

Used this polenta recipe today. Adequate. I couldn't find Bob's Red Mill Corn Grits, so I used rough corn flour. Turned out fine. Added a cup of grated cheddar. When I've steamed polenta before, it worked better. No chance of burning. This version had to be stirred all the time.