Ingredients

3 lbs. pork neck bones
4 qts. water
2 tsp. salt
1 tsp. pepper
2 tsp. whole sage leaves, rubbed
1 tsp. savory
3 C. cornmeal

Cooking Instructions

Simmer pork necks, covered in water, for 1 1/2 hours. Remove and cool, keep from stock. Remove meat from bones and chop coarsely. Discard the bones. Heat the stock and add the salt, pepper, sage and savory. Bring to rolling boil. Gradually stir in cornmeal. Keep stirring to avoid lumps. When thick like mush, about 15 minutes, add the meat and cook over low heat for 20 more minutes, stirring occasionally. Pour into loaf pans and refrigerate. To serve, slice and pan fry in hot oil and a bit of butter.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and