is it polenta, or just mush?

Cornmeal, water, salt.

It just doesn't get any more basic than that.  But what a starting place.  Due to my recent illness that has make it hard to chew and swallow, I have been beefing up my repertoire of invalid-friendly foods and mush (or polenta, as you foodies call it) seemed to fit the bill nicely.

Nothing could be simpler to make.  Bring water to a boil, add salt, stir over medium heat for one minute, turn heat to low for 4 more minutes.  Remove from heat.

At this point, you can eat it warm and soft (which is great), but we mostly spread it out in a baking dish and let it cool, then chill in the fridge.  Cut out a square, dust with flour, and fry to crispy goodness.  I think ghee/clarified butter works best here.  I cook over medium heat to start so it gets warm all the way through, then finish it on high so it gets super crispy on the outside.  You can put nearly anything sweet or savory on it when it gets hot.  It makes a killer entree with marinara sauce and is an awesome downhome comfort dessert with a glob of grape or blackberry jelly on it.  You can also grill on the BBQ if you use a bit of caution.


The mush in the picture has been crisped up as described above, the pan wiped out and some heavy cream and maple syrup added to the pan and reduced to the sauce consistency.  This, my friends, is a Cornpone Cadillac of flavors.

The Mush:
3 cups water
1/2 tsp salt
1 cup yellow corn meal
Bring water to a boil, stir in salt, stir in corn meal.  Cook one minute over medium heat stirring constantly.  Cover pan with tight fitting lid, turn heat to as low as it will go on your stove, cook four more minutes.  Pour into a 8 inch (or 9 inch) square baking dish sprayed with pan spray and chill.
Cut out squares to dust in flour and fry.  For total decadence, deep fry.