by Lizthechef
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Lizthechef's Notes:
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one cups
yellow cornmeal
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one and a half teaspoons
kosher salt
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one quarts
water,divided use
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four tablespoons
unsalted butter, divided use
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two tablespoons
canola oil, divided use
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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 the hotline about this step!Line a loaf pan bottom with buttered parchment paper. Pour mush into pan and refrigerate until chilled.
Ask the hotline about this step!Cut 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 the hotline about this step!This 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.
Rick Field is the founder of the pickle company Rick's Picks.
No matter what you call it, it's still Fried Cornmeal Mush..MMMM! =)