Portuguese Cornbread

In a small bowl sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes then stir to dissolve. Set the bowl in a warm draft-free place for 8 to 10 minutes or until yeast doubles in volume.

Pulverize the cornmeal in a blender until fine.

In a large mixing bowl combine 1 cup cornmeal salt and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes or until doubled in bulk.

With a pastry brush coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan and cover. Let it rise in a warm place for another 30 minutes or until it doubles in bulk again.

Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes or until top is golden. Transfer to a rack to cool.