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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Cornmeal Mush & More
- 1 cup cornmeal
- 1 cup cold tap water
- 1 teaspoon salt
- 3 cups hot tap water
In a small bowl, combine the cornmeal and cold tap water. Meanwhile,
in a 2-quart pan, combine the salt and hot water. Bring it to a boil
over high heat. While the water is heating, add the cornmeal mixed
with the cold water. Combining the cornmeal with cool water before
adding it to the boiling water keeps the cornmeal from lumping up
when it hits the hot water. When the water and cornmeal boil, reduce
the heat to low. Allow the mush to simmer for about 10 minutes, or
until nicely thickened. If your cornmeal is less than fresh, you may
add 1/2-tablespoon of sugar to make it taste fresher and sweeter.
This is very hearty for breakfast, and also makes a nice snack in the
middle of the day. I like it with a little margarine or a slice of
Vegan Cheese, but it is equally good with sugar or molasses and
soymilk. This recipe serves 4 to 6 people depending on how hungry
they are. Of all the breakfast cereals you can buy, this one is the
least expensive. We try to have it at least twice a week, sometimes
more often because it is so cheap.
Fried Mush
Pour prepared cornmeal mush into a 9 by 13-inch pan that has been
rinsed in cold water. Allow the mush to chill overnight or for
several hours.
The next day cut the mush into 12 equal pieces. They will be a little
bit fragile so don't be too rough with them. Place about 1/3-cup rice
flour or cornstarch or soybean flour on a large plate. Put 1
rectangle of mush on the plate and dust it with flour on both sides.
Set aside. Continue until all of the rectangles are coated with
flour, adding more flour to your plate if necessary.
Heat about 2-tablespoon margarine or bacon grease in a large skillet
or griddle. When it's very hot, almost smoking, lay in as many
rectangles as will comfortably fit without overcrowding. Fry until
the underside is crispy and golden brown. Carefully flip the
rectangles and continue frying until the second side is golden brown.
Remove the fried mush and keep warm on a serving platter. Continue
until all of the mush is fried and brown. Serve hot with pancake
syrup or gravy. Makes 4 to 6 servings.
Cornmeal Cutlets
Pour prepared cornmeal mush into a 9 by 13-inch pan as directed in
the previous recipe. Allow it to chill for several hours or overnight.
When you are ready to cook it, cut the pan of mush into 12 even
pieces. In a wide, shallow bowl combine 1/4-cup soymilk with 2-eggs.
Beat until well mixed. On a large plate put about 1/2-cup of rice
flour or a combination of rice flour and cornstarch. One at a time,
coat the mush rectangles with a light dusting of flour. When all of
the pieces have been coated with flour it's time to dip them in the
egg. Plop a floured rectangle into the egg mixture and then flip it
over so it's evenly coated. Some of the flour may wash off, that's
okay. Gently lift the mush and allow the egg to drain off. Plop it
back into the plate of flour and coat it generously, until it's
evenly covered. Place the coated rectangle on a large platter.
Continue until all of the mush is coated with both egg and a second
coating of flour. Add more flour to the plate as necessary.
Now you have some options. If you want to serve the mush later in the
day, like to accompany dinner, then they can be covered with plastic
wrap and chilled for several hours or even overnight. If you want
them for breakfast in the morning the best way to do it is to boil
the mush while you're making breakfast or lunch today. Then turn them
into the baking pan to chill. That evening, after dinner, while
you're doing up the dishes before bed, cut and coat the cutlets, then
place in the fridge until morning.
If you want them for dinner then boil the mush in the morning and
coat the rectangles after lunch. Then the cutlets will have time to
chill and the coating will have time to set before dinner.
Or, you can fry them right away without chilling. They need a little
more care when turning so the coating won't fall off, but it's not
all that difficult.
To Cook, heat about
1/4-cup of margarine or bacon grease in large skillet or griddle.
Arrange a few conrmeal cutlets in the hot fat without crowding. Fry
until golden brown underneath then flip and brown the remaining side.
The heat should be high enough to brown the cutlets quickly, perhaps
2 to 3 minutes per side. Continue until all of the cutlets are fried.
How To Serve Fried Mush
Either version of fried mush can be served the same way. First off
it's good for breakfast with pancake syrup and margarine or
applesauce or fried apples or jelly. They are cheaper than French
Toast or Pancakes and more filling too.
For a savory dish consider topping the hot fried mush with onions
that have been fried in bacon grease or margarine and perhaps a
little Vegan Cheese if you have any. Another option is Italian or
Creole tomato sauce. You could prepare a basic white sauce and
enhance it with leftover vegetables or meat. This is quite good.
Actually any sauce you would serve over pasta or rice is equally good
over fried mush.
Fried Mush takes a little work to prepare, it's not as easy as
opening a can and heating till boiling. It's so cheap though
and makes a dish that the family actually looks forward to instead of
lamenting “Oh no, not fried mush again.” This alone is
reason to give it a try. One last tip, if your family is likely to
object to the term “Fried Mush” then call them
“Cornmeal Cutlets” or Polenta instead. Both of these names
evoke more family interest than plain old Fried Mush.
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