From the Pantry: Cornmeal mush makes for a hearty breakfast

Cornmeal mush. Have I lost you already? The name imparts blandness with visions of a gruel-like dish (think orphan Annie) that is eaten out of little other choice. There is some truth to this thinking, I suppose. Cornmeal mush (which is similar to grits), often thought of as a peasant dish, was eaten by early American settlers when corn was the most readily available grain to them. It was a particularly popular dish not only because it was cheap but also because it could be made ahead of time and eaten cold or reheated for a quick meal.

My grandparents were a fan of cornmeal mush, not in its traditional soft form but chilled, sliced thinly and then fried. Since friend cornmeal mush takes a little forethought (the mush needs to be made a day ahead to chill for slicing and frying) my grandmother often saved it for a holiday when she had a bit more time.

I remember many occasions standing alongside my grandma in her galley kitchen watching her prepare this breakfast treat. She would unwrap the rectangle block of solid mush and create very thin slices with dental floss before nestling it in bubbling oil on the stove top. Now understanding the history of the dish it is ironic to me that for us it was a special dish.

I have found many fried cornmeal mush recipes online but none that employ dental floss or create such thin slices. These crispy yet chewy rectangles while made from humble ingredients are satisfyingly delicious especially when topped with real maple syrup or as my grandfather preferred, with dark Karo syrup. Your first few slices might fall apart (not as pretty but still delicious) but keep going and you will discover a hearty breakfast with an interesting history that is indescribably delectable and truly a treat.

Fried Cornmeal Mush

Adapted from Tasteofhome.com

4 cups water, divided

1 cup cornmeal

1 tsp. salt

Oil for frying

Maple syrup and/or dark Karo syrup

Bring 3 cups of the water to a boil. While it boils, combine remaining water, cornmeal and salt in a medium bowl. Stir until it forms a loose paste. Stir it into boiling water and bring the entire mixture back to a boil. Stir and then lower heat to low and cover with a lid. Cook for about an hour, making sure to stir occasionally.

Once cooked, pour mush into a greased loaf pan and allow to cool to room temperature before covering in plastic wrap and placing it in the refrigerator. Chill for at least 8 hours.

Once chilled, remove mush from loaf pan and slice thinly (1/4-inch) using dental floss or a large knife. Place large heavy pan over medium-high heat. Add 3-4 tablespoons of oil and allow to heat until it shines and starts to barely bubble. Carefully place slices in the pan and fry until lightly browned on each side. Place in a warm oven while you finish frying the entire loaf. Serve with maple syrup or dark Karo syrup. These slices are even delicious eaten cold, straight out of the fridge.