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.

Fried Cornmeal Mush with Blackcurrant Syrup


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

Fried Cornmeal Mush with Blackcurrant Syrup


to make the polenta:

  1. Bring a large pot with 3 cups of water to oil.
  2. Oil a casserole dish, or the container you wish to put the cornmeal in.
  3. Add the salt so that it comes to a boil more quickly.
  4. In a small bowl, add the 1 cup of cold water to the cornmeal and mix.
  5. Add the cornmeal to the boiling water and stir.
  6. Be careful while stirring as the cornmeal bubbles and sputters, this can burn.
  7. When the cornmeal has thickened, about 5 minutes of cooking, pour it into the prepared dish and refrigerate over night.

to make the syrup:

  1. Place the berries in a small saucepan.
  2. Add the sugar and water and bring to a gentle boil.
  3. Stir the berries and mash them with the back of the spoon.
  4. Once cooked, remove from the heat.
  5. Pour though a fine non-reactive sieve and strain.
  6. This will make about 1 to 1 & 1/2 cups of syrup.

to make the breakfast:

  1. The next morning, heat the oil in a frying pan.
  2. Cut the cornmeal in slices or pieces and lightly fry on both sides.
  3. 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.