CONTEST SIDE DISH: Tomato & Peanut Scrapple

TOMATO AND PEANUT SCRAPPLE
Adapted by BumbleBeeBoogie

2-1/2 cup canned stewed tomatoes
1 large onion, peeled and chopped
1 carrot, cleaned, peeled and chopped
1 cup yellow corn meal
1 teaspoon white granulated sugar
salt and freshly ground black pepper, to taste
1 cup roasted peanuts, chopped
Peppered Bacon slices

In a large pot, combine the tomatoes, onion, carrot, corn meal, sugar, and season to taste with salt and pepper.

Cook, covered, slowly until thick, about 1 hour.

Remove the pot from the heat and stir in the peanuts and beat well.

Pack the mixture into a well oiled baking pan. Cover and refrigerate until cold.

When ready to serve, fry the bacon slices; drain on paper towels, but retain the bacon fat in the frying pan. Cut the scrapple into squares and fry it in the bacon fat. Serve with a side of bacon.