Cornmeal mush is really easy shakshuka recipe make and fry. This fried cornmeal mush recipe is easy and delicious.
:max_bytes(150000):strip_icc():format(webp)/diana-rattray-3034029-214a20a1b27243df822f3a300f26dc59.jpg)
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. The trick to making the best fried mush is to either used chilled mush that you have from the day before or start from scratch, allowing your mush to chill at room temperature first and then in the fridge to achieve maximum firmness.
Similar to grilled polenta, fried mush is versatile, easy to make, and makes a great side dish to meaty foods. It’s also delicious on its own with just some butter and syrup. 4 cups of the water to a boil in a saucepan. Combine the cornmeal, salt, sugar, and the remaining cold water in a mixing bowl. Gradually add cornmeal mixture into the boiling water, stirring constantly. Cook until the mixture thickens, stirring frequently.