Fried Cornmeal Mush with Milk and Honey

Fried Cornmeal Mush with Milk and Honey

This comforting dish of fried cornmeal mush is crispy on the outside, soft on the inside, and perfect for breakfast or a cozy snack. Served with a drizzle of honey, it's a simple, warming treat with a couch of sweetness.

Course Breakfast

Cuisine Native American

Keyword Grapeseed Oil, Honey, Milk, Olive Oil, Salt, Yellow Cornmeal

Cooking Method Stovetop

Prep Time 10

Cook Time 15

Refrigeration 1

Total Time 1 25

Servings

Calories 318kcal

Author Chef Jordan Carfagno

Equipment

Stovetop
Medium Saucepan
Loaf Pan
Refridgerator
Parchment Paper
Medium Skillet

Ingredients

1½ cups Yellow Cornmeal
1 Tablespoon Kosher Salt
¾ cups Milk Low-fat
Olive Oil For greasing the pan
2 Tablespoons Grapeseed Oil
Honey For serving

Instructions

Place the cornmeal, salt, milk and 2¼ cups water in a heavy-bottomed medium saucepan over medium heat. Bring to a simmer, whisking constantly, about 5 minutes. Continue to whisk as the mush simmers and thickens, about 2 minutes more. (The finished mush should resemble a creamy polenta or porridge.)
Line a loaf pan with parchment paper and lightly grease the paper with oil. Pour in the mush and let cool at room temperature for 5 minutes. Transfer to the refrigerator and cool until set, about one hour.
Slice mush into one-inch-thick pieces and let the slices dry on a paper towel-lined plate.
Heat the grapeseed oil in a nonstick skillet over medium heat. Add the mush slices to the skillet and gently fry until golden brown, 2 to 3 minutes per side. Drizzle the slices with honey and serve.

Notes

Corn, cornmeal, and cornmeal mush came from the Indigenous people of Mesoamerica, who called it maize. For them, it was both sacred food and daily sustenance. The Mesoamericans have been growing, drying, and grinding corn for millennia.

Nutrition