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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)