SCRAPPLE

You will need to order 1 and 1/2 kg of pork neck bones from your butcher .
Then simmer the neck bones in in boiling water , salted water till the the meat can be easily removed from the bones .
Remove the meat and the bones and strain the broth .
Shred the meat finely and add to strained stock .
Bring the strained stock to the boil.
In a separate bowl mix 1 and 1/2 cups of polenta in 2 cups of cold water .
Now stir the polenta into the boiling stock and meat .
Cook until thickened
Add salt to taste , 1 tsp of  ground sage and 1 tsp of ground thyme
Pour the thoroughly thickened scrapple into loaf pans which have been sprayed with cooking spray .
Cover with cling film directly on the surface of the scrapple .
Place in refrigerator to chill for a minimum of 4 hours .
Then  thickly slice and shallow fry the slices in a pan over a medium heat until golden brown .
I prefer to spray the slices with cooking oil spray and place the slices on a baking tray lined with baking paper and bake in a preheated oven on 180 deg C.....turning once during the cook .
Serve with butter  and maple syrup .