Ingredients:
- 1 cup (170 g) Yellow Cornmeal (Medium or coarse grind, not instant)
- 1 cup (240 ml) Cold Water (for Slurry)
- 3 cups (720 ml) Boiling Water or Milk
- 1 teaspoon (5 g) Kosher Salt
- 2 tablespoons (30 g) Unsalted Butter or Neutral Oil (Optional, for frying)
Instructions:
- Prepare the Slurry: In a medium bowl, whisk the 1 cup of cold water thoroughly into the 1 cup of cornmeal until no dry streaks remain. This is essential for a lump-free start.
- Boil the Liquid: Add the remaining 3 cups of liquid (water/milk) and the salt to a heavy-bottomed saucepan. Bring this mixture to a rolling boil over high heat.
- Incorporate the Cornmeal: Reduce the heat to medium-low. Slowly pour the cornmeal slurry into the boiling liquid while vigorously whisking. Continue whisking constantly for 30–60 seconds until the mixture thickens dramatically, resembling a very thick gravy.
- Simmer and Cook: Switch from the whisk to a rubber spatula. Reduce the heat to the lowest setting (a gentle simmer). Cover the pot partially, leaving a small gap for steam to escape. Stir every 5–7 minutes, making sure to scrape the bottom and sides of the pan to prevent scorching.
- Achieve Doneness: Continue simmering for 25–30 minutes. The mush is ready when the gritty texture has disappeared, and the mixture pulls cleanly away from the sides of the pot. Taste and adjust salt if necessary. Serve immediately as hot porridge (Option A), or proceed to the next steps for frying (Option B).
- Form the Loaf (For Frying): Lightly grease a standard loaf pan. Scrape the hot cornmeal mush into the prepared pan, smoothing the top with the spatula.
- Chill: Cover the pan loosely with cling film and refrigerate for a minimum of 4 hours, or preferably overnight, until the Cornmeal Mush is completely solid and firm to the touch.
- Slice and Fry: Turn the chilled loaf out onto a cutting board. Slice the mush into pieces about ½ inch (1.25 cm) thick. Heat the butter or oil in a large frying pan over medium-high heat.
- Finish Frying: Place the slices in the hot fat (do not crowd the pan). Fry for 4–6 minutes per side until deeply golden brown and crispy on the exterior. Drain briefly on paper towels and serve piping hot.