Cornmeal Mush

CORNMEAL MUSH



Cornmeal Mush image

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.

Recipe From allrecipes.com

Provided by NANCYELLEN

Categories     Side Dish     Grain Side Dish Recipes

Time 12m

Yield 8

Number Of Ingredients: 3

1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt
Calories79.6 calories
Carbohydrate17.1 g
Fat0.4 g
Fiber0.9 g
Protein1.6 g
Sodium146.9 mg
Sugar0.4 g

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.


FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.

Recipe From allrecipes.com

Provided by Michele O'Sullivan

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 13h20m

Yield 4

Number Of Ingredients: 4

3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
Calories152.8 calories
Carbohydrate27.3 g
Cholesterol7.6 mg
Fat3.5 g
Fiber1.4 g
Protein2.5 g
SaturatedFat1.9 g
Sodium604.2 mg
Sugar0.6 g

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.


CORNMEAL MUSH



Cornmeal Mush image

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!

Recipe From food.com

Provided by JenniferK2

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients: 3

3 1/2 cups water, divided
1 teaspoon salt
1 1/4 cups yellow cornmeal

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.


BASIC POLENTA



Basic Polenta image

Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the cornmeal you start with, the better your result in the kitchen. The trick is cooking the polenta for a sufficient amount of time. You must allow the cornmeal to swell and become fully cooked. That way, you emphasize the sweet corn flavor and don't end up with something bitter and lame. Yes, it takes a long time. But it's worth it - and you can fry the leftovers tomorrow night in a snap.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     easy

Time 1h

Yield 6 servings

Number Of Ingredients: 4

Salt and pepper
1 cup medium or fine cornmeal
Butter
Parmesan for soft polenta, optional
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Calories100
UnsaturatedFat0 grams
Carbohydrate21 grams
Fat1 gram
Fiber1 gram
Protein2 grams
SaturatedFat0 grams
Sodium62 milligrams
Sugar0 grams
TransFat0 grams

Steps:

  • For firm polenta use 4 cups water; for soft polenta use 5 cups water. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for at least 45 minutes, stirring every 10 minutes or so. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
  • For firm polenta, lightly butter a baking sheet or shallow dish, approximately 8 1/2 by 11 inches. Carefully pour polenta into pan. Using a spatula, spread polenta to a thickness of 3/4 inch. Cool to room temperature to allow polenta to solidify. Cover and refrigerate for up to 3 days. For soft polenta, add 6 tablespoons butter to pot and stir well. Serve immediately or transfer to a double boiler set over low heat, cover and keep warm for up to an hour or so. (Or set the saucepan in a pot of barely simmering water.) Stir well before spooning into low soup bowls. Sprinkle with Parmesan, if desired.


FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

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.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Brunch     Side Dishes

Time 1h15m

Yield 16 servings.

Number Of Ingredients: 5

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
Oil for frying
Maple syrup

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.


LANCASTER COUNTY, AMISH CORNMEAL MUSH



Lancaster County, AMISH Cornmeal Mush image

This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!

Recipe From food.com

Provided by WJKing

Categories     Breakfast

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients: 3

3 cups water
1 cup cornmeal
1 teaspoon salt

Steps:

  • Mix all ingredients together.
  • Bring to a boil, stirring constantly.
  • Cover& simmer 10-20 minutes (LOW heat).
  • Pour into a loaf pan.
  • Cool and then cut into thin pieces.
  • Fry till golden brown on both sides.


CORNMEAL MUSH



Cornmeal Mush image

Mama used to make mush when I was growing up. I'm not sure if I remember liking it much when I was little, at least not since we had boxes of Coco Wheats in the house. Hmmm... Chocolate vs. Cornmeal... No real contest there when your all of 8 years old. I'm guessing it wasn't until I got older that my palate expanded from...

Recipe From justapinch.com

Provided by Staci Cakes

Categories     Other Breakfast

Time 5m

Number Of Ingredients: 5

3/4 c cold water
1/4 c yellow cornmeal
salt - to taste
milk - to taste
butter - to taste

Steps:

  • 1. Stir together the water, salt, and cornmeal until well combined. Add a dab of butter. While constantly stirring, bring to a boil then reduce to a slow simmer. Cook until thickened and then a minute or so more. Spoon into a bowl, top with butter and a splash of cold milk.


CORNMEAL MUSH



Cornmeal Mush image

Recipe From epicurious.com

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

1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 1/4-ounce can whole kernel corn, drained, liquid reserved
2 large eggs, beaten to blend

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.




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  1. When did corn travel from Valley of Mexico to Georgian It had to have been after Spanish conquestin sixteenth century, along with tomatoes & peppers.
  2. When did corn travel from Valley of Mexico to Georgian It had to have been after Spanish conquestin sixteenth century, along with tomatoes & peppers.
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  4. Stir mixture now & then. When ready meal will have absorbed water & mush will be firm enough to slice, yet moist enough to have a smooth consistency.
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