This is commonly referred to as “Cornmeal Mush” which is a completely unattractive name! A slight variation in the cooking/serving process and it’s called “Polenta.” Call it what you want, it’s delicious, economical (aka cheap), and versital. The Cornmeal flavor compliments both sweet and savory and the possibilities are endless for building flavor layers. The leftovers can be refrigerated and reheated or served cold (I’ll try to post a follow up recipe showing what that looks like). Hope you enjoy!
- 2 cups water
- 1 tsp. salt
- 1 cup yellow cornmeal
- 1 cup water
- Serving/Topping Suggestions:
- Brown sugar
- Maple syrup
Bring 2 cups of water and 1 tsp. salt to a rapid boil in a 3 quart or bigger pot that has a lid.
In a separate container mix 1 cup water and 1 cup cornmeal.
Add cornmeal mixture to boiling water. Stirring constantly.
Have your pot lid on hot standby! Once the cornmeal absorbs all the water it will bubble and spit, and it is HOT. Stir until the mixture thickens and begins to bubble, then cover with the lid. Turn the heat to low. Let simmer for 4 to 5 minutes.
I serve this hot for breakfast with brown sugar, butter, and cream. Make it sweet or savory (think sausage and cheese…)
If you have leftovers they can be cooled and stored in the fridge. Use the reruns: tomorrow’s breakfast, cut into shapes and fry, put a scoop in the bowl with any tomato based soup or chili, serve cold with fruit toppings….
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