Cornmeal Mush Bake Food

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

CORNMEAL MUSH

Steps:

• Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
• Mix cornmeal with remaining water in a small bowl.
• Add cornmeal mixture slowly to boiling water, stirring constantly.
• Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.

MICROWAVE CORNMEAL MUSH

Steps:

• Use a 2 quart round bottomed bowl. Place all ingredients in the bowl and cover top with plastic wrap.
• Cook on high for 2 minutes. Remove and stir with fork.
• Replace plastic wrap and cook for 2 more minutes. Remove and stir.
• Replace plastic wrap and cook for 1 more minute.
• Mix in desire seasoning then its hot and ready to eat!

CORNMEAL MUSH BAKE

Steps:

• Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
• Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
• Bake for 50-60 minutes.

NEVER LUMPY CORNMEAL MUSH

Steps:

• Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.

FRIED CORNMEAL MUSH

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)

Steps:

• To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
• Bring 4 cups water to a hard boil.
• Add the cornmeal mixture to the boiling water, stirring constantly.
• When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
• Divide the butter into 3 equal parts.
• Divide the grated cheese into two equal parts.
• Divide the cooked cornmeal into two equal parts.
• To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
• Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
• Add second 1/2 of the cooked cornmeal, butter and cheese.
• Top with the sour cream.
• Bake 1 hour at 350°F.