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General Interest > Culinary Arts, Gardening and Brewing
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Cornmeal Mush
    #4946207 -

2 cups cornmeal
1 cup water
1 tbsp butter
salt and pepper to taste
1/2 cup oil
Bring water to boil, stir in cornmeal, then cover and turn off heat. When thickened, add butter and salt and pepper to taste.

Pour into 9X13 inch pan, refrigerate 1 hour.

Cut into 4 inch squares, coat with flour and fry in skillet in oil on medium high heat until golden brown and crispy (about 2 minutes on each side).

You can serve plain - thats how I take mine, or with jam or dust it with powdered sugar just after frying.


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Re: Cornmeal Mush [Re: sucklesworth]
    #4946246 -

Cornmeal mush? Never heard polenta called that before. Italian grits yea, but cornmeal mush is new to me.

Where you at with that jive slang?


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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."

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Re: Cornmeal Mush [Re: sucklesworth]
    #4946591 -

Try adding some cheese and fry the squares..


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GabbaDj

FAMM.ORG             

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Re: Cornmeal Mush [Re: sucklesworth]
    #4947722 -

Thats the staple of the american settlers after learning how to grow corn from the local yocals

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Re: Cornmeal Mush [Re: Corporal Kielbasa]
    #4950839 -

my old man used to eat it

its really good actually


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Re: Cornmeal Mush [Re: sucklesworth]
    #4954754 -

it is good

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Re: Cornmeal Mush [Re: sucklesworth]
    #4955341 -

I should have dried a bunch of fresh corn by a fire this past season! Got me hankering for some mush!!

There are crap tones of eggcorns lying around though, im not that desperate to crack em and make meal out of them though.. To much work when a couple minutes at my job can get me what i need.

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Re: Cornmeal Mush [Re: sucklesworth]
    #4960358 -

your cornmeal mush is polenta. Tomorrow take the leftovers, slice them about 1/4 inch thick, place the slices in a roasting pan, cover the slices with your favorite gravy or sauce (depending on where you're from), sprinkle some Parmesean cheese and shredded mozzarella on top and broil in the oven until the cheese is melted. It's out of this world.


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Just a little nervous from the fall.

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Re: Cornmeal Mush [Re: chinadoll]
    #4963184 -

that sounds like poutine

are you french canood?


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Re: Cornmeal Mush [Re: sucklesworth]
    #4965290 -

just minus the fries

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Re: Cornmeal Mush [Re: sucklesworth]
    #4965313 -

You_Suck said:
that sounds like poutine

are you french canood?


I was born in Montreal, but my ethnicity is Italian.


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Just a little nervous from the fall.

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Re: Cornmeal Mush [Re: chinadoll]
    #4972897 -

yum

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Re: Cornmeal Mush [Re: plant_life]
    #4990644 -

ok, use chix stock, rather than just water, add chopped sun dried tomatoes, scallions, diced red pepper & onion sauted first, mix into your mush after it is cooked, then spread onto a greased sheet pan, put in walk in frig & let cool & set up, cut shapes with cookie cutters or just cut rows & make triangles, now bread with panco jap bread crumbs & deep fry, it is called polenta, makes a nice garnish/accent to entres.


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General Interest > Culinary Arts, Gardening and Brewing
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