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Cornmeal Mush with Many Toppings

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Makes 4 servings 1x

Time 30 to 40 minutes

Units Scale

Ingredients

  • 1 cup cornmeal, fine, medium, or coarse grind
  • 1/2 cup unsweetened plain non-dairy milk
  • 1 teaspoon salt

Instructions

  1. Put the cornmeal and 1 cup water in a medium pot and use a whisk to beat to a lump-free slurry. Whisk in the milk and the salt and set the pot over medium-high heat.
  2. When the mixture starts to boil, lower the heat to medium and cook, whisking frequently and adding more water a little at a time to prevent lumps and keep the mixture loose, 15 to 30 minutes. Expect to add another 2 1/2 to 3 1/2 cups of water before the mush is ready. It will be thick and creamy, with just a little bite, and the mixture will pull away from the sides of the pan when you stir.
  3. While the mush cooks, prepare your preferred topping. Serve hot in shallow bowls, with your choice of topping spooned over the surface.

– Recipe from The VB6 Cookbook

Possible toppings:

  • Plums, quartered and cooked over low heat until juicy
  • Strawberries, roughly mashed and mixed with a squeeze of fresh lemon
  • Cranberries, cooked with a little sugar until they burst
  • Chopped orange or tangerine segments
  • Pico de Gallo or other fresh salsa
  • Sautéed mushrooms
  • Caramelized onions or ­shallots
  • Leftover cooked greens

Recipe variations

Fried Cornmeal Mush
Cook the cornmeal a little longer than you would otherwise; it should be quite stiff. Transfer it to a greased standard-size (9 by 5-inch) loaf pan and refrigerate until cold and firm, at least 1 hour or up to a couple days. Invert the loaf onto a cutting board and cut into 8 slices. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Fry 4 slices of the mush, turning once, until crisp and golden on both sides, 3 to 5 minutes. Repeat with the remaining pieces. Serve with any of the above toppings.