CORNMEAL MUSH
3 ½ to 4 cups; 4 to 6 servings
Bring to a boil in a medium saucepan:
- 4 cups water or 2 cups each water and milk
- 1 teaspoon salt
Whisk into the boiling liquid in a thin, steady stream:
- 1 cup fine white or yellow cornmeal
Stir until smooth. Reduce the heat to medium-low, cover, and cook, stirring often, until the cornmeal loses its raw taste, about 30 minutes, stirring in a little more water if the mush becomes too thick. Spoon into bowls and drizzle over the top:
- Melted butter
- Molasses, maple syrup, sorghum, or honey