Crispy Fried Polenta (aka Mush)

Crispy Friend Polenta — also known as MUSH! And not the sled dog kind.

Growing up, mush was a breakfast staple for my dad, but I had major texture issues as a youngster (still do, tapioca? GROSS) and wouldn’t try it because I didn’t like grits. I do now. I make this with polenta, and I am rather heartbroken I didn’t get into it sooner. A wonderful alternative to pancakes or waffles on Sunday morning.

INGREDIENTS

  • 2.5 cups water

  • . 5 cup heavy cream

  • 1 tsp salt

  • 1 cup Bob’s Red Mill Polenta

  • 2 Tbs butter


DIRECTIONS

  1. Bring water and salt to a boil

  2. Whisk in polenta

  3. Cook gently for five minutes, stirring occasionally to remove lumps

  4. Place in a cylindrical plastic soup container or in a 8x8 baking dish.

  5. Cool overnight in the refrigerator

  6. Slice, rounds or squares, at least one inch thick, and fry in butter until golden and crispy

  7. Serve with maple syrup

    NOTE: This can be made savory with parmesan, as well. See the back of the bag for more base recipe options

Download the Recipe
Sides, BreakfastJ.T. Ellison1 Comment