How To Make Cornmeal Mush
I was so surprised at my students this past week. As part of my lesson on whole grains I fixed my students a pot each of rice and cornmeal mush. I offered several different breakfast toppings for the students to enjoy.
It was so funny how much the students loved the cornmeal mush. And that they have never had rice for breakfast! It was by far my most popular demonstration yet.
The most popular combination was rice and cornmeal with butter and pure maple syrup.
Apparently the negative and “poor” connotation of rice and cornmeal mush is loosing its power with this generation.
Do you know how to make cornmeal mush?
It is made in a 4-to-1 ration. I used 8 cups of water total for my students. I set two cups of cold water aside to mix with two cups of cornmeal. 6 cups of water were set to a boil. When the water reached a boil I mixed in the cornmeal slurry.
I cooked it at a medium heat, stirring frequently, until the mush was thick.
I intended to save leftovers to demonstrate fried polenta the next day, but they gobbled it all up.
I get my cornmeal in bulk from the Amish community near Hazelton, Iowa. It makes for a very hearty and inexpensive breakfast.