Fried Cornmeal Mush
 
Ingredients
  • 1 cup stone ground cornmeal
  • 1 cup cold water
  • 1 teaspoon salt
  • ¼ cup flour (I bet any flour of your choice would work. I have used both all-purpose and whole wheat)
  • 3 cups boiling water (approximate, as it depends on how thick you prefer, plus the brand of cornmeal used. Not everyone is lucky enough to have Graue Mill, so you could go as high as 4 cups)
Instructions
  1. In a saucepan, mix together the cornmeal, cold water, salt, and flour; mix thoroughly. Add 3 cups boiling water and cook over high heat, stirring constantly, for 10 minutes.
  2. Transfer to the top of a double boiler set over simmering water and continue cooking, stirring occasionally, for 1-1/2 hours or until thickened, and checking water in pan to make sure it has not boiled away. Remove from heat and let cool slightly.
  3. Line a loaf pan with non-stick foil, having foil hanging over sides so you can lift it up and out of the pan the next day for easier slicing and handling. Cover pan and refrigerate overnight or for several days.
  4. To make fried mush slices, lift the cold cornmeal mixture up and out of the loaf pan. Lay on a flat surface and pull down foil. Slice into equal-sized pieces.
  5. Heat some butter and oil in a skillet and add cornmeal slices. Cook over medium-high heat until browned and crispy on both sides. Remove to serving dishes and pass maple syrup.
Recipe by The Culinary Cellar at https://theculinarycellar.com/stone-ground-cornmeal/