Low Carb Fried Mush Recipes

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.

FRIED MUSH

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.

LOW CARB FRIED MUSH

Steps:

• Preheat the oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray.
• Mix all the ingredients together, and pour the mixture into the prepared baking dish.
• Bake for 20 to 30 minutes, until a knife inserted in the middle comes out clean. Cut into quarters.
• Heat the oil in a skillet, and fry the four pieces until they're brown on both sides. Serve with your favorite topping.