Fried Cornmeal MushFrom divaliscious 8 years ago
- This dish is made the night before and allowed to "set up" before cfrying it in the morning. It keeps very well in the fridge if wrapped up correctly. You can certainly halve this recipe as this is a double recipe. shopping list
- ***OK Here we go... shopping list
- 2 Cups cornmeal/polenta shopping list
- 6 cups boiling water shopping list
- 2 teaspoons salt shopping list
- ***When ready to fry shopping list
- flour for dredging shopping list
- Crisco shortening (the white stuff is what we usually used) or shopping list
- You can use bacon drippings or butter (for an "Oh My factor"!) shopping list
- ***Equipment Needed: shopping list
- Sauce Pot with lid, whisk, loaf pan, plastic wrap, ice cubes and cold water shopping list
How to make it
- Boil water.
- While waiting for water to boil, add ice cubes and water to loaf pan and set aside so that the loaf pan will get very cold.
- Add salt to now boiling water.
- Slowly add two cups of corn meal and whisk all the while to prevent any lumps in your "corn meal mush".
- Once mixture starts to boil (big bubbles will pop up out of the mixture), turn down heat to a simmer and put lid on top of sauce pan.
- Continue to cook for 15 minutes.
- Pour out ice cold water and ice cubes from loaf pan.
- Add cooked cornmeal mixture to loaf pan let cool for five minutes before wrapping and covering loaf pan with plastic wrap.
- Place load pan into fridge with the cooked corn meal in fridge overnight to set.
- ****Wake up time - and time to fry....
- In large skillet or cast iron skillet, let skillet get hot with preferred shortening of our choice.
- Take out loaf pan, remove plastic and cut 1/2" slices of the corn meal mush.
- In flat bowl or plate, add 1/2 cup of flour, dredge corn meal mush slices on both sides with flour and shake off any excess and carefully place into hot skillet.
- You might have to do this in batches if making it for a crowd.
- So heat up the oven to 275 degrees and have a cookie sheet with some paper towels placed on top and into the oven to transfer any cooked corn meal mush until ready to serve.
- I have done this so many times for crowds and having the oven on a "keep food warm" heat really helps - the cookie sheet helps keep the slices crisp.
- The corn meal mush will take about 7minutes per side.
- Be careful that your skillet is not too hot, you don't want a smoky kitchen, but rather you want the corn meal mush to slowly fry.
- Using spatula, carefully flip over when one side is done.
- This is literally one of my favorite (only a couple times of year) naughty breakfast dishes - the slices are crispy on the outside and creamy on the inside - serve with warmed up syrup and your favorite butter along with sausages or bacon makes for an amazing and naughty breakfast!
- See comments for alterations for making an interesting savory appetizers that can be reheated for your parties!
- Photo shown has corn meal mush fried then cut into half which I do not do. I will place a photo of my own soon. Happy corn meal mushing!
People Who Like This Dish 12
- MikeyfromAR Colorado High Desert, US Of A
- jodiebis Nowhere, Us
- tydingsfrushour Nowhere, Us
- blueyes77 Nowhere, Us
- jenniferbyrdez Kenner, LA
- bluewaterandsand GAFFNEY, SC
- jolielives The Catskill Plateau , NY
- tarra Soda Springs, ID
- goblue434 Anniston, AL
- sunpuppy Terre Haute, IN
- Plus 2 othersFrom around the world!
The Cookdivaliscious Dutchess County, NY
The Rating6 people
This is sooooooo good, a family favorite too, I love it with warm Maple syrup... brings back memories of when I was a kid!! got my 5shirleyoma in Cove loved it
Mercy, I have not eaten Mush since I was a little girl.Sounds delicious! Great recipe.bluewaterandsand in GAFFNEY loved it
LOVE fried polenta (or grits). Thanks Diva.jenniferbyrdez in kenner loved it
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