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.
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
FUNCHI (CORN-MEAL MUSH)
Make and share this Funchi (Corn-Meal Mush) recipe from Food.com.
Provided by Chef Cristobal
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix in a heavy saucepan the cold water, cornmeal and salt.
- Stir in the boiling water and the tablespoon of butter.
- Bring to a brisk boil over high heat and cook for three minutes.
- Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
- For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.
Nutrition Facts : Calories 127.4, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 414.1, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
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.
FUNCHI (DUTCH ANTILLES CORNMEAL)
The number one food in the Dutch Antilles, funchi is eaten as a source of carbohydrates at dinner.
Provided by Linda
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 2
Steps:
- Bring the stock to a boil over high heat, then reduce heat to medium-low. Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened. Cook for 40 minutes, stirring often until very thick.
- Pour the funchi onto a cold, slightly wet plate, and spread evenly. Cover with another plate, and allow to set, about 30 minutes. Cut into 8 wedges like a pie to serve.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 56.2 g, Cholesterol 1.1 mg, Fat 2.2 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 0.4 g, Sodium 1033.3 mg, Sugar 1.9 g
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
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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