I've never made corn meal mush but I've made polenta. is there much of a difference? I'm cleaning

R

randi

Well-known member
out cupboards and saw the recipe on a box of corn meal and was curious. have no idea how old the corn meal is, at least two years and there's no expiration date. I just assume it's still fine.

 
What I'd do is sift the corn meal...

and then freeze the sifted meal for a few days.

Then you can make whatever you want with it.
My guess is that corn meal mush isn't too far from polenta. It would be really good with some of your porcini and a fistful of cheese!

((((I'm still enjoying those shrooms))))

 
I don't think there is much difference. Polenta may use more water and cook for a longer period.

Julia Child says all that stirring was just a clever way to keep Italian grandmothers busy in extended Italian families where many generations lived under one roof.

 
There is a very big difference!

When I was 8 and MY grandma made mush, it was disgusting--where were my Cheerios? When I had the same dish in Tuscany, renamed polenta and with a six Euro price tag, it was divine!

 
Doesn't cornmeal turn rancid? It's so cheap, I'd buy new. Polenta can be any

thickness, I usually use 4c water to 1 cup meal. Also, you can ignore the sifting slowly into boiling water. That's a recipe for lumps. I just whisk the meal into the cold water and stir till thickens. You do have to stir pretty steadily as it will stick to the bottom and burn. Good luck

 
Oh, I agree!

There probably are regional definitions coming in to play here, but in my family mush was made from cornmeal: cooked, put into a buttered bread dish, chilled, sliced, fried in bacon grease for breakfast, and usually served with the Easter or Christmas ham remains.

Grits and polenta use the coarser corn grits grinds.

And Mark, obviously your granny wasn't frying the mush in bacon fat! It was wonderfully crisp on the outside, creamy on the inside, and imbued with the taste of smoked bacon. LOL

 
thanks all smileys/smile.gif I was thinking of cooling it in a dish and slicing and frying with a sauce. but,

aajay has a point so I dumped it this morning. honestly, I don't even remember why I have it or what I was making with it.

 
I like the way you think '-)) so glad you're still enjoying the porcini. of course, I will

enjoy your pate dishes forever!

 
that's funny Mark, just goes to show ya smileys/smile.gif Richard,

computer with email addys is kerput, email me.

 
You must log in or register to reply here.
Back
Top