Ingredients:

  • 4 cups Water (or half water, half whole milk)
  • 1 cup Fine or Medium Grind Yellow Cornmeal
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Unsalted Butter or Neutral High-Heat Oil (Optional, for frying)
  • 1 tablespoon Maple Syrup, Honey, or Golden Syrup (Optional, for serving)

Instructions:

  1. Prep the Slurry: In a heavy-bottomed saucepan (off the heat), whisk together 1 cup of cold water and the 1 cup of cornmeal until completely smooth. This prevents lumps.
  2. Add Liquid and Salt: Pour in the remaining 3 cups of water (or milk/water mixture) and the salt. Whisk briefly to combine.
  3. Bring to a Boil: Place the saucepan over medium-high heat, stirring frequently with a whisk or wooden spoon. Bring the mixture to a rolling boil (about 5–7 minutes).
  4. Simmer and Thicken: Immediately reduce the heat to low. Cook for 15–20 minutes, stirring every 2–3 minutes and scraping the bottom, until the mush is very thick, pulls away from the sides, and the gritty texture is gone.
  5. Shape and Chill (For Slices): If making slices, lightly grease a 9x5 inch loaf pan. Immediately scrape the hot mush into the prepared pan and smooth the top. Cover loosely and refrigerate for a minimum of 4 hours, or ideally overnight, until completely firm and set.
  6. Unmould and Slice: Once firm, turn the pan upside down to release the loaf. Use a sharp knife to slice the mush into pieces about ½ inch (1.25 cm) thick.
  7. Fry the Slices (Optional): Heat the butter or oil in a large skillet over medium-high heat until shimmering. Place the cornmeal slices in the hot fat and fry for 4–5 minutes per side until deeply golden brown and crisp.
  8. Serve: Serve the hot mush immediately with preferred toppings, or serve the crispy fried slices immediately drizzled with maple syrup.