Fried Mush
Ingredients
Directions
Make the mush
Bring 4 cups of water to a boil in a pot.
Slowly whisk in 1 cup of cornmeal and a pinch of coarse sea salt.
Cook for 3 hours, stirring occasionally, until thickened.
Pour the mixture into molds and let it cool completely.
Fry and serve
Once cooled, slice the mush and fry in a skillet until golden brown on both sides.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Its starch thickens the water as it cooks and sets into a firm mass when cooled.
The step that matters
Let the mush cool completely before slicing. As the cornmeal cools, its starch sets and firms up. Slicing before it is fully set can make the pieces crumble or tear in the skillet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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