Southern Fried Cornmeal Mush

Cliff asks you and we ask you - is cornmeal mush the southern version of polenta? This is a classic of southern cooking.

• 1 cup cornmeal (in some parts of the country, yellow meal was preferred)
• 1 teaspoon salt
• 1 cup cold water
• 3 cups boiling water
• oil for frying
• flour for dredging

METHOD

Combine cornmeal, salt and cold water in a 2 quart saucepan over medium heat.

While stirring, gradually pour the boiling water into the saucepan. Bring to a boil, stirring constantly.

Quickly reduce heat to low medium, cover with a lid and cook about 5 minutes more.

Turn into a well greased 8x4 inch loaf pan, cool slightly, and cover.

Refrigerate overnight before using.

To cook: have a fair amount of hot grease or oil in a skillet. Carefully turn the now solid mass of cornmeal out onto a cutting board and cut into ý inch thick slices. You may find it easier to slice if you wipe the knife blade with an oily piece of paper towel between slices.

Turn once in plain flour, and place in the skillet over medium heat to cook, about 10 minutes per side or until golden brown.

This is eaten plain, or with milk gravy, or with a little butter and Sorghum Molasses or Maple Syrup. This also goes well with beef or pork roast and brown gravy.

Makes about 12 slices.

Serves: 6

recipe from www.inmamaskitchen.com

Contributor: Cliff Lowe

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