Scrapple

This is a food that came down from my grandma, who serves it as breakfast. When I first saw it I was a little scared of it, it just seemed weird. But I tried it, and you know, it is pretty awesome. I swear it's southern, though my family isn't from the south so I don't know how we got it. But it's yummy!

1 c yellow cornmeal
1 1/2 c water
1 1/2 tsp salt
pepper
1 lb pork sausage (can be raw, or cooked to drain the grease off--I always cook it)
1 can evaporated milk
1 onion chopped up fine
1 carrot chopped up fine

(Cook and drain sausage. Set aside.) Put cornmeal in a saucepan. Pour water over cornmeal, mix, and cook over medium heat until thickened, stirring constantly. Add milk, meat, and veggies. Add salt and pepper. Cook slowly until really thick, stir often or constantly to prevent burning.

Pour into loaf pan that's been rinsed in cold water (glass pan is best). Don't grease the pan, just get it very cold in the water. Then chill the scrapple in the pan for 2 or more hours (overnight is best).

Slice off pieces about 3/4-1" thick, dip in flour, and fry until golden brown.

Serve and enjoy!