Servings: 4
Ingredients
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3 cups water, divided
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1 cup yellow cornmeal
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1 teaspoon salt
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1 tablespoon butter (optional, for flavor)
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2–3 tablespoons neutral oil or butter, for frying
Optional toppings:
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Maple syrup, honey, jam, or butter for a sweet version
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Salt, pepper, or hot sauce for a savory version
Directions
1. Prepare the pan
Lightly grease a loaf pan, baking dish, or 8×8-inch pan with oil or butter. This is where the cornmeal mush will cool and set.
2. Mix the cornmeal
In a bowl, whisk together 1 cup of the water and the cornmeal until smooth to prevent lumps.
3. Cook the mush
In a saucepan, bring the remaining 2 cups of water and the salt to a gentle boil. Reduce heat to low and slowly pour in the cornmeal mixture while whisking continuously.
4. Simmer until thick
Cook over low heat for 10–15 minutes, stirring frequently, until the mixture becomes very thick and pulls away from the sides of the pan. Stir in the butter if using.
5. Chill the mush
Pour the hot mixture into the prepared pan and smooth the top. Let it cool at room temperature for about 15–20 minutes, then refrigerate for at least 2 hours, or until firm.
6. Slice the mush
Turn the chilled cornmeal block onto a cutting board and slice into ½-inch to ¾-inch thick slices.
7. Heat the skillet
Heat oil or butter in a skillet over medium heat until hot.
8. Fry the slices
Place the slices in a single layer in the pan. Fry for 4–5 minutes per side, until golden brown and crispy.
9. Drain and serve
Transfer the fried slices to a paper towel-lined plate to remove excess oil. Serve warm with your favorite toppings.
Serving Ideas
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