Berry Samp

Slow-simmered cornmeal samp turns thick and creamy, sweetened with maple and studded with dried blueberries and thyme. It recalls the flint-corn meal pounded after the 1621 Patuxet harvest, as Venison for Ninety Guests remembers from Mourt’s Relation.

Serves 4

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Ingredients

• 1 cup cornmeal
• 4 cups water
• 1/2 cup dried blueberries
• 3 tbsp maple syrup
• 1/2 tsp salt
• 2 sprigs fresh thyme

Instructions

1. 1Bring water and salt to a boil in a medium saucepan.
2. 2Slowly whisk in cornmeal to prevent lumps.
3. 3Reduce to a simmer and stir frequently for 25 minutes until thick and creamy.
4. 4Stir in dried blueberries, maple syrup, and thyme leaves; cook 5 more minutes then serve warm.