Prep 1 min
Cook 5 mins
Fast and easy. Eat it hot like oatmeal or wait till it cools to slice and fry.
- Use a 2 quart round bottomed bowl. Place all ingredients in the bowl and cover top with plastic wrap.
- Cook on high for 2 minutes. Remove and stir with fork.
- Replace plastic wrap and cook for 2 more minutes. Remove and stir.
- Replace plastic wrap and cook for 1 more minute.
- Mix in desire seasoning then its hot and ready to eat!
Cornmeal mush is an excellent breakfast, but I'm the only one eating it, so I just make the one serving in the microwave. The key to making this in te microwave is to stir at the right time and use a medium sized bowl. Covering a paper towel works, too. All microwaves are different, but here's what I do: 1. Stir after mixing in bowl 2. Stir after a minute (it will be very thin but uniform at this point, the meal tends to start to lump at the bottom at this point, too, so it is ideal to stir first at this point) 3. Stir after another minute (it should be getting to a good thickness and I stop here usually) 4. Stir in 30 second intervals if you want thicker mush. Keep in mind that it thickens after cooling off for a minute, too. I don't think the nutritional value calculated here is correct as the Aunt Jemima's cornmeal has more nutritional value than what is indicated here. This is a tasty, substantial, and healthy breakfast.
Once a famous chef was asked "What is the difference between mush and polenta?" He replied "About two dollars per serving"
This is an easy, cheap, filling meal that can be used for breakfast or dinner. You can chill this, cut it into slices and fry or bake it, serve it with maple syrup, melted cheese, spaghetti sauce, add stuff to the basic mix--cooked sausage is good--bake the basic mix after beating in some milk and a couple eggs. Its just a hugely versatile dish. We ate it a lot as a kid, especially when money was tight. The trick is to remember 1 part corn meal to 4 parts water. Cook until thick, stirring frequently.