by Lizthechef
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my 73 recipes »
Lizthechef's Notes:
Expandone cups yellow cornmeal Ask a question about this ingredient
one and a half teaspoons kosher salt Ask a question about this ingredient
one quarts water,divided use Ask a question about this ingredient
four tablespoons unsalted butter, divided use Ask a question about this ingredient
two tablespoons canola oil, divided use Ask a question about this ingredient
Mix the cornmeal with one cold of cold water and set aside. In a medium-sized saucepan, heat three cups of water; add the salt once it is boiling. Add the cornmeal mixture to the boiling water and cook over medium heat until thickened. This will take about ten minutes and requires constant sirring with a whisk.
Ask a question about this stepLine a loaf pan bottom with buttered parchment paper. Pour mush into pan and refrigerate until chilled.
Ask a question about this stepCut the mush into half inch slices. Cook in skillet in two batches. Heat two T. of butter and one T. of oil; fry until golden brown on both sides; repeat.
Ask a question about this stepThis was one of my childhood faves too! I submitted a variation of it in the polenta challenge!
I like the name of your recipe more than mine - and the vanilla really appeals to me as well - maybe some orange zest too? Oh well, there's always next time.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
No matter what you call it, it's still Fried Cornmeal Mush..MMMM! =)