By WJKing on November 24, 2002
"This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!"
Serving Size: 1 (83 g)
Servings Per Recipe: 8
"Gee, ours never made it into the fry pan. And you mentioned syrup so out came the maple syrup. Then out came the black banana and I mushed banana through it, and then added a touch of cinnamon. I'm probably being a Philistine with the recipe but I don't know any better as I have no idea what it should taste like! Yum!!! Thanks for putting the basic recipe down as I wouldn't have thought about using polenta for breakfast :-D"
"This is a great,simple, homey recipe. I made this twice - this first time preparing it as hot cereal, as suggested in the description, and then the second time chilled, sliced, and pan fried as directed in the steps. Both ways were equally delicious. Thank you for sharing this versatile, quick, and tasty family recipe."
"Have made this several times, It is delicious fried and eaten as a beakfast side dish, with eggs or with syrup or jelly. D, Car"
"I haven't had this for a LONG time either. I had forgotten how to make it. The recipe on the box of cornmeal I have only has the recipe to make a hot cereal so was happy to find your recipe because I prefer mine fried. It is in the fridge waiting to cool so I can slice and fry some for breakfast this morning. Thanks for the recipe,WJKing. I can hardly wait to eat it. "
"I have not had this for a good long time,very good."
"We love cornmeal mush for breakfast, sliced and fried served with syrup. Instead of plain water, I make a broth of smoked pork neck bones and use it along with the meat that comes off the bones. This gives the mush an extra tasty zip and adds a bit of protein. Give it a try."
"I haven't made cornmeal mush in years but I came across it this morning when desperately looking for easy breakfast ideas. Today was the kids first day of summer break and I'd forgotten to stock up on breakfast stuff last week in preparation. So no oatmeal, no granola, no quinoa flakes, pancake mix, or even butter, oil and eggs! Grrr... I'm so glad I came across this. I served it to them cereal style (no way would the ravening hoard be patient enough for it to cool so I could slice it & fry it) with raisins, drizzles of local honey as well as a dash of local raw half & half poured over it. They loved it and demanded more. :D This brought back so many memories."
"Exactly what mush should be. We always had it as a treat with my grandma's hungarian goulash (NOT the the kind with tomato & pasta) or even chicken paprikash - eating it like mashed potato. On the rare occasion there were leftovers it was fried the next morning for breakfast. Silly some people give a poor rating when they don't understand what the dish is. For future ref - can be eaten like mashed potato, grits, hot cereal or fried - cheap and versatile!"
"I guess I might not be sure what mush is supposed to be like...but this was awful. I'm sorry...expected a 'cornbread' type of product...this was just terrible."
"This is the easiest cornmeal mush I've ever made. I used Quaker cornmeal. It thickened nicely before it came to a boil; therefore, I got to skip step 3 in the recipe. I cooled it in the frig for several hours, sliced it, and fried it with a little oil and butter. My husband loves fried mush. He eats it as if it were bread. Thanks so much for posting this easy old timey recipe."
"Good stuff! We add a tablespoon of butter to the mix while cooking. And we like it fried in butter, and top with syrup. thnaks for posting!"
"LOVED IT! My husband and I thought it tasted (and looked) like cornbread french toast sticks...I drizzled them with syrup. YUMMY!!"
"My mother makes this for us all the time. Her mother used to make it for her when she was a kid. We like it fried in a bit of butter and oil. The only "topping" we like is salt, no sweeteners."
"Wow. I've never had this before! Surprising, since I grew up pretty close to an Amish community!! It reminded me a little of Malt O Meal or breakfast grits but with no awful preservatives and hidden sugars. What a fantastic recipe! I also noticed that when I dragged my box of Quaker corn meal out of the pantry, there is a very similar recipe on the "can" but it called for an extra cup of water and less simmer time. Hmmm. Not sure the difference but I plan to play with this one a little. I also added a TBS of my cinnamon/Splenda mix like the pp suggested. I put Smucker's sugar free syrup on it and went into a "happy coma". Thanks WJKing! Update: As of 2008, I no longer use Splenda. I use Stevia or sugar."
"My mom introduced this to me aobut a week ago for the first time. I didn't think i'd like it since i'm not a fan of farina or grits but I loved this recipe. The only difference is that she adds about 3/4 cup of milk at the end of cooking before serving. I tried it with some butter but LOVED it with maple syrup. I will make it in my own home and follow your directions for cooling the rest and then frying it up. Sounds delicious!! Thanks"
"Unbelievably easy and satisfying. Loved having it fresh out of the pot with some real butter and real maple syrup (although that strayed from the WW core plan - oops!)."
"I made this when I was craving polenta, so I followed the recipe, but added a little garlic and onion powder, served pan fried topped but a dab of butter and some parmesan cheese. Go great!"
"Just like mom used to make! Perfect texture (I like to simmmer 10 minute for a slightly less firm texture.) and oh so easy to whip up the night before for a warm & filling breakfast the next morning. If you are expecting some kind of 'taste explosion', well this isn't that isn't going to happen. This is a warming, soothing comfort food that, IMO, has to be dripping in syrup & butter with a little sprinkle of cinnamon on top. A healthy dash of Pumpkin Pie Spice mixed into the cornmeal while cooking can give you a flavor burst along with some brown sugar for a sweeter version. I also like this with apple pie filling (warmed) on top. If you like savory polenta, then I'd recommend giving this a try. It easiky halves if you don't want a full batch your first time."
"So many names for the same creature. Polenta, marmaglia (think thats right) its all very similar. I make this often for myself and my 6 year old. We like it with butter and salt. I also like it with cottage cheese and sour cream and a sprinkle of cinamon sugar and nutmeg."
"Sorry, but I wasn't really a fan of this. I've not had cornmeal mush before but wanted to give it a try as I like cornmeal plenty. I think the problem was that it was simply too bland for my liking. There was just nothing much too it. I ate it both ways - right after it was cooked (with syrup) and fried, but I didn't like it either way. It was edible and all but I probably wouldn't have this again."