I have never eaten cornmeal mush, as is, or cooked like this. I knew I would like it because I like all things with cornmeal including grits. I may even try the porridge version after trying this. Only thing is, I wish I knew how this was traditionally served. I used a little maple syrup as depicted in the main picture, but think it would be good with a fried egg like I like grits. The recipe didn't indicate how many minutes it would take to thicken. It took exactly 5 minutes of stirring. It gets thick right away and has to be stirred vigorously with a whisk to smooth it out some. If it matters I used Indian Head stone ground yellow cornmeal and it worked well. I sprayed a bread pan lightly with PAM and refridgerated it overnight covered with plastic wrap. Per a similar recipe, I found that the slices could be rolled in cornmeal before sauteing. I liked those ones better as the outsides were slightly crispier. This is kind of like making polenta, but I liked the flavor and texture much better. It was softer. I was also happy when I realized a serving was 3 slices at about 150 calories total. They are affordable to make to top. ty
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I have never eaten cornmeal mush, as is, or cooked like this. I knew I would like it because I...