Cornmeal Mush

Ingredients

• 1 cup cornmeal
• 1/2 teaspoon salt

Instructions

1. Bring 2 3/4 cups water to boiling. In a bowl combine cornmeal, salt, and 1 cup cold water. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture returns to boiling. Reduce heat; cook over low heat for 10 to 15 minutes or till mixture is very thick, stirring occasionally. If desired, serve with milk, margarine, butter, honey, or sugar.
2. Fried Mush: Prepare as above, except pour hot mush into a 7 1/2x3 1/2x2-inch loaf pan. Cover and chill for several hours or overnight. Turn out of the pan and cut into 1/2-inch-thick slices. In a large skillet heat 3 tablespoons cooking oil, margarine, or butter over medium heat. Add five slices of the mush and fry for 10 to 15 minutes on each side or till brown and crisp. Repeat with remaining slices of mush. Serve with margarine or butter and honey or maple-flavored syrup. Makes 7 servings.
3. Polenta: Prepare as above, except pour mush into a 9-inch pie plate. Cover and cook about 30 minutes or till firm. Bake in a 350° oven for about 20 minutes or till hot. Cut into wedges; if desired, serve with spaghetti sauce, pizza sauce, or taco sauce, and sprinkle with grated Parmesan cheese. Makes 6 servings.