Fried Cornmeal Mush are grits that have been shaped into a loaf and then chilled, sliced, fried until crisp and served with maple syrup.
Fried Cornmeal Mush
By Sue Lau | Palatable Pastime
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Fried Cornmeal Mush is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week we’re featuring recipes using ground corn. Glad you could join us!
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Fried cornmeal mush is a type of grits or polenta that is cooked in water and then chilled until it becomes a firm loaf. From there you slice it and dredge in coating. And then fry until crisp. We served this with a drizzle of maple syrup.
The texture is crispy on the outside and creamy on the inside. With the indulgence of maple syrup, it makes a great addition to the breakfast plate. Served alongside eggs and bacon (or in our case, goetta, that Cincinnati area breakfast meat) it is fantastic!
And you can’t go wrong enjoying some fresh-squeezed orange juice with this! This is the perfect time of year to find many varieties of oranges, including juicing oranges.
We really enjoyed this as part of our breakfast. The best part is there’s plenty more. So we can enjoy it again in the near future.
Sunday Funday
Recipes using Ground Corn: Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.
- Chicken with Cornmeal Dumplings from A Day in the Life on the Farm
- Copycat Jiffy Cornbread Muffins from Amy’s Cooking Adventures
- Fried Cornmeal Mush from Palatable Pastime
- Masala Shrimps With Cheesy Grits from Sneha’s Recipe
- Makki Di Roti from Mayuri’s Jikoni
- Small-Batch Eggnog Crumbly Cornbread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Fried Cornmeal Mush
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Fried Cornmeal Mush
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Fried Cornmeal Mush
Equipment
- one pound loaf pan; nonstick foil
Ingredients
Mush:
- 4 cups water separated
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup white or yellow cornmeal
Frying ingredients:
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 4 tablespoons butter
Serving:
- 3/4 cup pure maple syrup
Instructions
- Bring 3 cups water to a boil in saucepan.
- Stir together last cup of water with the cornmeal, salt and sugar.
- Add the second mixture to the boiling water and stir continuously over low heat until mixture thickens, about 3 minutes.
- Line loaf pan with nonstick foil for easy lift out later and spray with nonstick spray.
- Pour mush/grits into the loaf pan and allow to cool down to room temperature.
- Cover top of pan and refrigerate overnight or until firm (6 hours).
- Stir together the flour and cornmeal for a fry coating.
- Lift out mush loaf and slice pieces with a knife about half inch thick.
- Dredge slices in fry coating.
- Heat butter in a skillet and panfry mush slices over moderate heat until golden brown and crisp, about 5 minutes.
- Serve hot, drizzled with maple syrup.
Notes
Nutrition
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An American take on Polenta…..love it!!
Sue, you’re taking me straight back to my childhood. This was one of my dad’s favorites…and by far, one of the least offensive out of the bunch. (He was also a fan of fried brains, scrapple, pon haus…etc.) Thank you for the sweet reminder…and now you totally have me curious about goetta!
This looks like a delicious addition to any breakfast. I can’t wait to try it, Sue.
Sue this fried cornmeal mush almost reminds me of Ugali Chips or Fries which some restaurants in Nairobi serve. White cornmeal is cooked in water and salt. Allowed to set and then it is cut into fingers.. dipped in flour batter and deep fried. I have some yellow cornmeal left over and will be giving this fried cornmeal mush a try.