Cornmeal mush, also known as polenta is a traditional Southern breakfast. Often served with maple syrup, it is also delicious with fresh berry syrup, like this blackcurrant syrup made from our own blackcurrants.
for the cornmeal mush:
- 1 cup yellow cornmeal
- 1 cup cold water
- 3 cups boiling water
- pinch salt
for the blackcurrant syrup:
- 3/4 cup blackcurrants, washed
- 1/2 cup sugar
- 2 cups water
for the breakfast:
- 1 tablespoon light cooking oil
to make the polenta:
- Bring a large pot with 3 cups of water to oil.
- Oil a casserole dish, or the container you wish to put the cornmeal in.
- Add the salt so that it comes to a boil more quickly.
- In a small bowl, add the 1 cup of cold water to the cornmeal and mix.
- Add the cornmeal to the boiling water and stir.
- Be careful while stirring as the cornmeal bubbles and sputters, this can burn.
- When the cornmeal has thickened, about 5 minutes of cooking, pour it into the prepared dish and refrigerate over night.
to make the syrup:
- Place the berries in a small saucepan.
- Add the sugar and water and bring to a gentle boil.
- Stir the berries and mash them with the back of the spoon.
- Once cooked, remove from the heat.
- Pour though a fine non-reactive sieve and strain.
- This will make about 1 to 1 & 1/2 cups of syrup.
to make the breakfast:
- The next morning, heat the oil in a frying pan.
- Cut the cornmeal in slices or pieces and lightly fry on both sides.
- Once browned and crispy, remove from the frying pan, drain and serve with syrup.
This recipe is usually prepared the day before, it can also be used after a 2-3 hour cooling time. This recipe is also tasty as a savory dish with soy cheese grated on the top.