1 1/2 c. yellow cornmeal
1 lb. lean ground pork
1/2 tsp. dried sage
1/2 tsp. salt
1 tbsp. chopped parsley
1 can (10 3/4 oz.) condensed chicken broth
butter

In small bowl blend together cornmeal and 1 cup water. In large sauce pan combine pork, sage, salt, parsley and chicken broth. Gradually stir in 2 cups water, separating pork into fine pieces. Bring to a boil. Slowly add cornmeal to boiling mixture stirring constantly. Reduce heat to simmer uncovered for 15 minutes. Turn into loaf pan, cool, refrigerate, covered. Slice 1/4 inch thick, fry in butter until golden on both sides.