CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
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
This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Provided by NANCYELLEN
Categories Side Dish Grain Side Dish Recipes
Time 12m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g
FRIED CORNMEAL MUSH
This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.
Provided by Michele O'Sullivan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13h20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g
BASIC POLENTA
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.
Provided by David Tanis
Categories easy
Time 1h
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
CORNMEAL MUSH
Mama used to make mush when I was growing up. I'm not sure if I remember liking it much when I was little, at least not since we had boxes of Coco Wheats in the house. Hmmm... Chocolate vs. Cornmeal... No real contest there when your all of 8 years old. I'm guessing it wasn't until I got older that my palate expanded from...
Provided by Staci Cakes
Categories Other Breakfast
Time 5m
Number Of Ingredients 5
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 BAKE
When I make this recipe I use cracked corn instead of cornmeal. It takes a little bit to cook, but it is well worth the time. It is delicious, extremely reach and you can also serve it during a dinner party. My guests always love it.
Provided by EURrosa1
Categories Weeknight
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
- Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
- Bake for 50-60 minutes.
Nutrition Facts : Calories 526.5, Fat 51.7, SaturatedFat 32.1, Cholesterol 143.6, Sodium 1180.1, Carbohydrate 3, Sugar 0.7, Protein 14.2
FRIED MUSH
What to do with leftover cornmeal mush? Make fried mush, a delicious alternative to pancakes or waffles. Serve with maple syrup for a lightly sweet breakfast treat.
Provided by Julie Clark
Categories Breakfast
Time 40m
Number Of Ingredients 5
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.
- Pour this mixture into a lightly greased 9x5 loaf pan and allow it to cool to room temperature.
- Once the cornmeal has cooled, cover it with plastic wrap and place the pan in the refrigerator overnight or until the mixture has become firm (at least 8 hours).
- Remove the cornmeal loaf from the pan and slice it into 1/2" to 1" slices. (We usually slice the loaf into 10 slices, then cut those slices in half so they cook more quickly and make smaller pieces.)
- Heat the butter in a skillet over medium heat.
- Once the pan is hot, add the slices and fry for 3-4 minutes on each side until they are golden brown and heated through. Watch them closely so they don't burn.
- Serve immediately with maple syrup or honey if desired.
Nutrition Facts : Calories 53 kcal, Carbohydrate 6 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 22 mg, ServingSize 1 serving
FRIED CORNMEAL MUSH
I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.
Provided by Taste of Home
Categories Brunch Side Dishes
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
CORNMEAL MUSH
Categories Side Bake Cornmeal Corn Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).
- Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.
GRANDMA'S CORNMEAL MUSH WITH CHEESE
My grandparents ate cornmeal mush A LOT. Usually they ate it plain for breakfast, but if grandma had family over for dinner she would sometimes make it this way. It was a main dish, served with biscuits and garden vegetables. I didn't learn to cook until my twenties, and after a few successes, I was, perhaps, a bit full of...
Provided by Martha Price
Categories Side Casseroles
Time 40m
Number Of Ingredients 8
Steps:
- 1. Bring water to a boil in an oven-proof pan. When boiling, add salt and pepper and remove from heat.
- 2. Stirring constantly, slowly trickle cornmeal into water. Stir well, to eliminate lumps. Return to heat and bring back to a boil. Turn down the heat and cook slowly until the mush thickens, about 20 minutes, stirring often. It should be about the thickness of thick cake batter - if too thick, stir in a bit more water.
- 3. Melt butter, pre-heat oven to 350. Pour butter to cover bottom of baking dish. Spoon in half of the cornmeal mush to cover bottom of baking dish. Spread half of the sour cream over the mush,then sprinkle with half of each cheese. Repeat the layers - mush, sour cream, cheeses.
- 4. Place in the oven for a few minutes, just until the cheeses are melted and the top is lightly browned. Serve and enjoy!
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