Cornmeal Mush Recipe The Golden Standard for Slicing and Frying

Instructions:

1. Prepare the Slurry: In a medium bowl, whisk together the cold 2 cups (475 ml) of water and the salt. Gradually whisk in the 1 cup (130g) of cornmeal until no dry lumps remain. This step is crucial for achieving a lump-free base.
2. Boil the Liquids: In a heavy-bottomed saucepan, bring the remaining 2 cups (475 ml) of boiling water and the 1 cup (240 ml) of milk (if using) to a rolling boil over medium-high heat.
3. Incorporate the Cornmeal: Reduce the heat slightly. While vigorously whisking the boiling liquid, slowly stream in the cornmeal slurry.
4. Thicken: Continue to whisk constantly for 3–5 minutes until the mixture thickens significantly and begins to bubble heavily.
5. Simmer and Stir: Reduce the heat to the lowest possible setting. Cover the pan (lid ajar) and let the mush simmer for 20 minutes. Stir well every 5 minutes, scraping the bottom and sides of the pan to prevent scorching. The mush should be thick and smooth.
6. Finish the Mush: Remove the cornmeal mush from the heat. Stir in the tablespoon of butter. Taste and adjust salt if necessary.
7. Set the Mush: Line a standard 9x5 inch loaf pan with parchment paper. Pour the hot mush into the prepared pan, smoothing the top. Cover the pan with cling film, pressing the film directly onto the surface to prevent a skin from forming.
8. Chill: Refrigerate for a minimum of 4 hours, or preferably overnight, until the mush is completely firm and chilled.
9. Slice and Heat: Lift the chilled mush block out of the pan. Use a sharp knife to cut the block into 1/2-inch (1.25 cm) thick slices. Heat 2 tablespoons of neutral oil in a large frying pan (cast iron works well) over medium-high heat until shimmering.
10. Fry: Carefully place the slices into the hot oil, ensuring not to crowd the pan. Fry for 4–5 minutes per side until the slices are beautifully golden brown and boast a crisp crust. Serve immediately with desired toppings.