Cooked Cornmeal Mush Recipes

BASIC POLENTA

Steps:

• For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
• Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
• For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.

CORNMEAL MUSH RECIPE

Steps:

• Pour three cups of water into a pot and bring to the boil over moderate heat.
• Add ½ a teaspoon of salt to the boiling water.
• In a jug mix 1 cup of cornmeal with 1 cup of cold water until you have a smooth paste - make sure there are no lumps. It is important that the water is cold to ensure the cornmeal doesn't clump.
• Slowly, stirring all the time, pour the contents of the jug into the boiling water and mix to a smooth consistency.
• When bubbles start erupting like mini volcanoes, which will happen within a minute or so (watch out they can burn if the droplets of mush jump up and touch your skin), reduce the heat immediately to very low.
• Put the lid on and leave to cook for around 20 minutes checking now and again to make sure the mush does not catch on the bottom. Be sharp about reducing the heat as the mush can burn quickly and that burnt smell will permeate the whole pot.
• If you prefer a thicker mush then reduce the water or add extra corn meal to alter the consistency.
• Serve cornmeal mush in a bowl topped with a savory stew, or on its own with a little milk and sugar, or a blob of butter, whipped cream, some berries, sliced bananas and/or maple syrup or honey.

FRIED CORNMEAL MUSH

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

CORNMEAL MUSH

Steps:

• Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
• Mix cornmeal with remaining water in a small bowl.
• Add cornmeal mixture slowly to boiling water, stirring constantly.
• Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.

CORNMEAL MUSH

Steps:

• 1. Stir together the water, salt, and cornmeal until well combined. Add a dab of butter. While constantly stirring, bring to a boil then reduce to a slow simmer. Cook until thickened and then a minute or so more. Spoon into a bowl, top with butter and a splash of cold milk.

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

COOKED CORNMEAL MUSH

Steps:

• Combine the cornmeal and cold water in a bowl. Mix well and set aside. In a medium saucepan, combine the salt and hot water over high heat. Bring to a boil. Stir the cornmeal mixture into the boiling water and mix quickly. Bring the mixture back to a boil then reduce the heat to low. Let the cornmeal mush simmer for 10 minutes or until thickened. For a sweeter cornmeal, stir in a little sugar (to taste). Serve with butter and shredded cheese or maple syrup.

CROCK POT METHOD FOR POLENTA GRITS OR MUSH

Steps:

• Spray the crock pot with cooking spray.
• Turn heat on HIGH.
• Add the liquid (use 8 cups for coarse ground cornmeal, 7 for finer grinds), salt, and cornmeal; stir well.
• Cover and cook for 1 hour on HIGH.
• Stir well and turn heat to LOW.
• Cover and stir occasionally.
• Cook for 6-9 hours on LOW until tender and very thick.

FRIED CORNMEAL MUSH

Steps:

• Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.

CORN MUSH RECIPE

Steps:

• In a large saucepan, bring the water to a boil.
• In a small bowl, mix together the cornmeal, milk and salt.
• Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
• Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
• Serve warm with cream and maple syrup.