Cornmeal Mush Recipe 4

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:

• 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.

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

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:

• Place some water into a soup bowl and set aside.
• Place the two cups of water into a pan (I use a heavy pan to even out the heat).
• Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
• Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
• Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
• Use water from the pan to rinse out the measuring cup and set aside.
• Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
• Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
• Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
• Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
• Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
• To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
• Cut into 1/4-inch slices (more or less to taste).
• Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
• Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
• If you use a griddle, while cooking you can place the plate under the griddle to warm it.
• Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).

CORNMEAL MUSH RECIPE - (4/5)

Steps:

• Bring salted water to a brisk boil. Slowly add cornmeal, stirring constantly. Reduce heat and continue to stir until lumps are gone and mixture is thick and smooth. Pour into loaf pans and refrigerate. When chilled, slice and fry in oil before serving. Serve with Maple Syrup.

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.