I love fried mush. I am making it tonight because I ran out of bread AND ingredients to make homemade pancakes for breakfast tomorrow. It's a good thing I know how to make do! An old West Virginia saying: "Use it up, wear it out, make it work, or do without." 🦅
I just made an instant polenta and osso bucco last night and I am hooked on cornmeal and all the things you can cook with it. Thank you for your video. I'm going to cook your recipe too. Nothing beats home cooking. You have a very good manner for teaching on TH-cam.😊⚘️
My grandparents were from Appalachia and my mamaw made this when we were growing up. I've been missing them and especially my Mamaw's cooking. I might make fried apples to go with this! 😋
Add some chopped cooked bacon and onion or breakfast sausage to the warm mush for a savory breakfast tomorrow or leave it plain to eat with maple syrup for a sweet breakfast.......GOOD EATS
I haven't had mush since I was a kid. I didn't care for it then but my taste buds have matured since then. Yours looks delicious and I can't wait to make it! It's just what Italians (and trendy restaurants) call polenta.
Homemade mush and polenta are similar, though polenta is a little sweeter and creamier. Store bought mush is very different from polenta just because of how it’s preserved
Please help me! I’ve tried it five times now with different brands of cornmeal. I cook it for half an hour. Leave it on the counter all day. In the refrigerator overnight And it’s soft, like grits, in the morning!!?? It doesn’t firm up to be able to slice like yours. What am I doing wrong!!??
I dip the mush in flour before it goes into the hot oil. And I use a 4" by 8" greased pan so that the much is wider. I use to get mush at the grocery store but due to the pandemic, they can't get it delivered to them anymore and are always out of mush. There are many different ways to cook mush on the internet. Some use 4 cups and boil 3 of those and then add the cornmeal to the cold water and stir it up before adding the simmering 3 cups of water. I've done it both ways. If you add really finely ground cornmeal to the hot boiling water it will form lumps. The cornmeal that is finely ground up absorbs the water faster. courser ground cornmeal will absorb the water slowly and needs to cook longer. Are you cooking it on high or medium heat? You didn't say.
When I make this I add 1T of brown sugar, 1/2T of reg sugar, 1/4t of salt and 1/4t of vanilla. I fry in butter on a cast iron pan with med-high heat. Takes like 15 min for the first side then 10 or so after you flip. I've not tried with milk so I will do that next time. I'm the only one in my family that like it. Sooo good with maple syrup.
Constructive criticism - the shots above head are strange and investing in a microphone would improve sound quality. Also, people can spot a fake smile a mile away.
I've always loved cornmeal mush I put a little butter on mine with lots of grape jelly 😋 great video
Thanks John! I like butter on mine too, but I've never tried it with grape jelly. I'll try that out. Thanks for watching!
@@misspskitchen4782 It’s delicious. I had it this morning. Nothing quite like grape jelly on mush.
@@misspskitchen4782 Though I saw someone make it with a marinara and Parmesan dip, kinda like fried mozzarella sticks.
@@ashleighmodglin oh wow, I've never seen that!
I love fried mush. I am making it tonight because I ran out of bread AND ingredients to make homemade pancakes for breakfast tomorrow. It's a good thing I know how to make do! An old West Virginia saying: "Use it up, wear it out, make it work, or do without." 🦅
I just made an instant polenta and osso bucco last night and I am hooked on cornmeal and all the things you can cook with it. Thank you for your video. I'm going to cook your recipe too. Nothing beats home cooking. You have a very good manner for teaching on TH-cam.😊⚘️
Great video. Just what I needed.
Thank you! I'm glad you enjoyed it!
Maybe a silicone whisk might be in order??
My grandparents were from Appalachia and my mamaw made this when we were growing up. I've been missing them and especially my Mamaw's cooking. I might make fried apples to go with this! 😋
Fried mush goes back to my childhood. And my grandmother. But she didn't put milk in it.she would Fry it up with eggs over easy.
Thank you!
Is this something you would make? Let me know below and how it turns out!
I love mush and it’s best home made
I love me some fried mush
Love this stuff. Thanks. I’m going to make some soon.
Silicone coated wire whisk check them out especially for nonstick cookware
How about cooking it in bacon grease?
Finally found the right recipe that my mom used. Milk was the difference.
Ive never added milk to mine. Just the water and salt. Sometimes add chopped onions. But bacon greese is a must for the frying.
Love it, especially with molasses
Add some chopped cooked bacon and onion or breakfast sausage to the warm mush for a savory breakfast tomorrow or leave it plain to eat with maple syrup for a sweet breakfast.......GOOD EATS
I haven't had mush since I was a kid. I didn't care for it then but my taste buds have matured since then. Yours looks delicious and I can't wait to make it! It's just what Italians (and trendy restaurants) call polenta.
Homemade mush and polenta are similar, though polenta is a little sweeter and creamier. Store bought mush is very different from polenta just because of how it’s preserved
Please help me!
I’ve tried it five times now with different brands of cornmeal.
I cook it for half an hour.
Leave it on the counter all day.
In the refrigerator overnight
And it’s soft, like grits, in the morning!!??
It doesn’t firm up to be able to slice like yours.
What am I doing wrong!!??
Add sugar to the end of porridge process, then butter and a confectioners sugar after fried.
I dip the mush in flour before it goes into the hot oil. And I use a 4" by 8" greased pan so that the much is wider. I use to get mush at the grocery store but due to the pandemic, they can't get it delivered to them anymore and are always out of mush. There are many different ways to cook mush on the internet. Some use 4 cups and boil 3 of those and then add the cornmeal to the cold water and stir it up before adding the simmering 3 cups of water. I've done it both ways. If you add really finely ground cornmeal to the hot boiling water it will form lumps. The cornmeal that is finely ground up absorbs the water faster. courser ground cornmeal will absorb the water slowly and needs to cook longer. Are you cooking it on high or medium heat? You didn't say.
When I make this I add 1T of brown sugar, 1/2T of reg sugar, 1/4t of salt and 1/4t of vanilla. I fry in butter on a cast iron pan with med-high heat. Takes like 15 min for the first side then 10 or so after you flip. I've not tried with milk so I will do that next time. I'm the only one in my family that like it. Sooo good with maple syrup.
I buy the unseasoned polenta that come in a tube in market and slice and fry, serving with syrup. Love it. Yours looks wonderful.
Have you tried air-frying it in an attempt to cgive it some redeeming value?
Constructive criticism - the shots above head are strange and investing in a microphone would improve sound quality. Also, people can spot a fake smile a mile away.
03:03 That smile looks good on you
Every time I see gen x or z or a yuppie boomer order polenta at a restaurant, I laugh out loud......