Reviewed: Aug. 29, 2012

The 1-1-2 plan is the best I have found. I just want to warn you to be careful of the pops, they can burn you, but I have a solution. Wear 2 oven mitts to stir. Sounds funny but it works!

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Reviewer:

PREDESTOGO

Cooking Level: Intermediate

Home Town: Windber, Pennsylvania, USA

Living In: Johnstown, Pennsylvania, USA

Reviewed: May 13, 2012

When I was growing up in Indiana I enjoyed this as displayed and also this goes good with pinto beans. Especially when weather outside was cold.

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Reviewer:

Jay

Reviewed: May 2, 2012

Wish I had read the reviews before making. Not nearly enough water for the amount of cornmeal, cooked to a thick gooey mess.

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Reviewer:

GRUSSELL

Reviewed: Apr. 25, 2012

When I was a small child I was in the hospital for 2 months - every morning I was served this cornmeal mush with large pieces of date in it. I loved it then and I love it now. Also very good with raisins.

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Reviewer:

Linda

Reviewed: Jul. 22, 2011

It is kind of hard to review something as simple to make as this. I am 69 years old and got my recipe from my grandmother who used to make fried mush all the time. She was a great home-style cook who raised her family during the depression so cheap was her most important word. The best way to cook mush is boil water and add mush and cold water mixture while stirring. This eliminates any lumps. I needed the ratio of water to mush. We prefer to fry the mush in bacon grease as this adds some flavor. I like mine with lots of butter and salt and pepper. Everyone else likes butter and syrup or honey. That's a little to sweet for me first thing in the AM. You can add sausage to the mush before it's fried. It can be a dinner dish with chili on it or tomato sauce with chicken or italian sausage. You don't need to fry it. It is good in a bowl with butter, with or without sugar. It is really versatile and cheap and easy. Use your imagination to make many meals with mush as the basis. Have fun and bon appetite.

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Reviewer:

daroleplayah

Cooking Level: Expert

Home Town: Ossining, New York, USA

Living In: Christiansburg, Virginia, USA

Reviewed: Apr. 30, 2011

The best way to cook this very simple dish, is to do it in a slow cooker. Just add 4 cups of water to 1 cup of corn meal and salt to taste and let it cook to the consistency of a cream. If you want to get fancy, add corn nibblets into the mix, and then top the finished dish with 1 or 2 fried eggs and/or chile con carne or sloppy joe.

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Reviewer:

Migueldart

Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Feb. 16, 2011

For quicker single-serving preparation, keep the ratio at 3 parts water/1 part cornmeal and microwave. Just make sure you stir every 30 seconds or so until the desired thickness is attained.

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Reviewer:

NuclearChef

Reviewed: Sep. 25, 2010

I added more water. For all cornmeal mush, here's a simple ratio to remember: 1-1-2, meaning: 1c cold water, 1c corn meal, 2c boiling water. Add 1c corn meal to 1c cold water, stir. Pour cold mixture into 2c boiling water. The ratio will always stay the same, so increase or decrease amounts proportionally according to ratio. Thickening times will vary. Stir till thickened..

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Reviewer:

Kathryn

Reviewed: Aug. 6, 2010

I used to have this as a child and loved it. My mother, a Cuban cook, cooked in a big pot; She put 1TBS vegetable oil, salt and mixed the polenta (Cornmeal) with water before adding it to the pot. I added 1 cup of sweet corn kernels in and sprinkled some parmasean cheese. Delicious. I also used to eat it by pouring milk on top. I didn't like it sweet, though. Loved as a savoury hot breakfast cereal. I used to call it 'Goldilock's Porridge' LOL :D

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