Originally Posted by David Cottrell
My goodness Katie E - I was thinking the exact same thing! You want to tell miniman what we're talking about? It would be unfriendly for him not to know.
You are the head cook!
I'm just a bottle washer.
FRIED CORNMEAL MUSH
4 cups water, divided
1 cup yellow cornmeal, plus additional for cooking
1 tsp. salt
Cooking oil, for frying
Heat to boiling 3 cups water in a medium saucepan. Mix cornmeal with salt and add 1 cup cold water. Stir to mix well.
Pour cornmeal mixture into boiling water, stirring constantly.
Cook until thickened, stirring frequently. Cover; continue cooking over low heat for about 10 minutes or until mixture has become VERY thick. It should resemble ultra-thick cream of wheat.
Remove from heat and pour into an ungreased loaf pan or into several tall, straight-sided glasses. Refrigerate until completely firm. Overnight is best.
When completely cold, slide out of loaf pan or glasses and slice about ¼-inch thick. Coat both sides of each slice in corn meal. Set aside on waxed paper.
Heat about ¼-inch oil in a heavy skillet until very hot. Drop mush slices into the oil and cook several minutes on each side until lightly browned. Serve with butter and syrup of your choice. Be careful. The inside of the mush is extremely hot. Note:
When I was a child, my fried mush was served with white/clear Karo syrup and that’s how I like it best to this day.