CORNMEAL MUSH
This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Provided by NANCYELLEN
Categories Side Dish Grain Side Dish Recipes
Time 12m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
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.
FRIED CORNMEAL MUSH
This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.
Provided by Michele O'Sullivan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13h20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g
CORNMEAL MUSH BAKE
When I make this recipe I use cracked corn instead of cornmeal. It takes a little bit to cook, but it is well worth the time. It is delicious, extremely reach and you can also serve it during a dinner party. My guests always love it.
Provided by EURrosa1
Categories Weeknight
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
- Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
- Bake for 50-60 minutes.
Nutrition Facts : Calories 526.5, Fat 51.7, SaturatedFat 32.1, Cholesterol 143.6, Sodium 1180.1, Carbohydrate 3, Sugar 0.7, Protein 14.2
NEVER LUMPY CORNMEAL MUSH
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.
CORNMEAL MUSH
Categories Side Bake Cornmeal Corn Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).
- Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.
FRIED CORNMEAL MUSH
I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.
Provided by Taste of Home
Categories Brunch Side Dishes
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts :
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