Fried Mush

[Old Dave]

I love corn meal mush and like to have it quite often and usually always try to have it for my breakfast on New Years day.





Yesterday afternoon, between some adult beverages and the ball games, I made up a pan of mush and put it into the fridge to set up for my breakfast this morning.

I cut off a few slices about 1/2” thick each for my breakfast.







Placed my six pieces of mush in an iron skillet with some butter and cooked them slowly (about 15 minutes per side) until they were nicely browned, crunchy, and done.





I always put sorghum on this treat but we were out so I used some real maple syrup as it makes a pretty good substitute. Wife fixed me some cheesy eggs with sausage and then I added some hot salsa and then finished off this meal with half bun with butter and jelly. And of course, I also had my breakfast juice!

Anyone else eat fried mush?
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Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[Capt Jack]

Those look great! The same thing we have used to make Shrimp 'n Grits before and also it goes great with chicken with a French creme sauce!

[Canadian Bacon]

I eat this mush(Polenta) a lot....Italians serve it fried with home meals all the time.....I have a lot of Italian friends I can mooch dinner from.
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Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[jeepdad]

Looks good man have not had any in a long time! Thanks for posting!

--Dan

[k.a.m.]

Never had it but I may need to try this. Looks mighty tasty Dave.
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Always remember slow and steady wins the race.

Hybrid Cooker

[brutus1964]

I have never had it Dave. I am wondering if it would work the same by using grits. What ingredients/ spices do you use? Do you make it sweet or more savory?
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Chargriller
Weber Kettle
Heartland Cookers 36 x 48 Rotisserie

"If you always do what you have always done, you will always get what you have always got"- Henry Ford

[Canadian Bacon]

Polenta..........

https://www.google.ca/search?q=polenta+recipes&ie=utf-8&oe=utf-8&gws_rd=cr&ei=SWJpWJCpKqi-jwThkr_wDQ#q=polenta
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[k.a.m.]

Thank you Rick.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Old Dave]

Many recipes out there and I use a real simple one called the 1-1-2 method.

Ingredients:

1 cup cornmeal
3 cups of water (divided into 2 cups and 1 cup)
1 tsp salt

Place one cup pf cold tap water into a small bowl, add the 1 cup of corn meal and the 1 tsp salt and stir it up to where it is mixed well.

Place the other 2 cups of water into a medium sized sauce pan and bring the water to a boil. Then pour the first bowl of ingredients into the boiling water sauce pan and stir it constantly until it thickens up to something like bread dough (probably about 5-7 minutes) and then place it into an oiled bread loaf pan and into the fridge for an overnight stay to give it time to set up for frying.
_________________
Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[Mike Lawry]

Only a B from me.

The beer is to cheap.

[suckaass]

Tasty looking meal, Dave
We usually make polenta/mush, whatever-you-want-to-call-it, brushed with olive oil, salt & pepper; stick it under the broiler and serve with marinara. I like the idea of frying it for breakfast though
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save the neck for me, Clark - Cousin Eddie

[FreebirdTPark]

Is this a Midwest thing? My ex wife (western Ohio) makes this just the way you described. It's great!
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Montani Semper Liberi

[BRBBQ]

Looks Good
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