Cornmeal mush is a Southern favorite: a combination of cornmeal and water or milk cooked on the stovetop until it reaches a creamy consistency. True Southerners consider it a distant cousin of grits but while grits shouldn’t be eaten with added sweetener cornmeal mush needs a swirl of maple syrup making it a comforting porridge. Cornmeal mush is also often served fried as in our tasty recipe can be served for breakfast or brunch and is a great way to repurpose that leftover mush you have in your fridge.
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|---|---|---|---|
 Tastes So Much | 2021-04-28 13:00:21 |  13,281 Views |
Simple CORN MUSHROOMS PASTA Recipe! Easy Vintage Recipe from 1944!
The trick to making the best fried mush is to use refrigerated mush that you have on hand the day before or to start from scratch and let your mush cool to room temperature first and then refrigerate it for maximum firmness. Once it’s set cut it into squares or rectangles and coat it with cornmeal and fry it in oil bacon grease or butter. The mush stays creamy on the inside while getting a crispy exterior. What’s not to like?
Similar to grilled polenta fried porridge is versatile easy to make and makes a great accompaniment to meat dishes. It’s also delicious on its own with just a little butter and syrup. Served with bacon and eggs for breakfast it can become a sweet brunch treat with some fruit compote and a dollop of mascarpone on top. Naturally gluten-free it’s a great alternative to French toast and pancakes and can be made vegan if you skip the milk in the porridge and simply fry it in vegetable oil or vegan margarine.
3 3/4 cups water divided
