1 cup white cornmeal
1 cup milk
1 cup water
1 teaspoon salt
Put cornmeal into small bowl and slowly stir in milk to make smooth paste.
Pour water into medium saucepan, add salt, and bring to boil over high heat. Stirring constantly, slowly add cornmeal paste and continue stirring for 2 to 4 minutes, until thickened. Reduce heat to low and stir frequently. Cook until mixture thickens, becomes stiff, and pulls away from sides of pan, 10 to 15 minutes. Remove from heat.
Transfer to greased serving platter. Using greased or damp hands, shape into a smooth round loaf. Putu becomes firm, like a loaf of bread, when it cools.
To eat, tear off a small chunk and use it to scoop up stew and other foods or sauce.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.