Corn meal mush is prepared similarly to grits but uses cornmeal instead. If served as a soft breakfast cereal, its texture is similar to cream of wheat. Mush can also be cooked, chilled, sliced and fried.
To make corn meal mush, bring 1 cup of either white or yellow cornmeal and 2 cups of water to a simmer over medium heat, whisking constantly. Continue to stir an additional 2 minutes as the mush simmers and thickens. Stir in 1 teaspoon salt, remove from the heat, and stir in 2 tablespoons unsalted butter. Serve immediately with milk, a touch of maple syrup or brown sugar and raisins or dried blueberries, if desired. Serve corn meal mush as a side dish, adding tomato sauce or shredded cheese to vary the recipe.
For fried corn meal mush, bring 3 cups water to a boil in a saucepan, add 1 cup cornmeal mixed with 1 cup water and 1 teaspoon salt. Stir until the mixture boils, reduce heat, cover and simmer 1 hour. Pour into a greased 8- by- 4-inch loaf pan and chill for at least 8 hours. Cut into 1/2-inch slices, fry in oil until browned on each side, and serve with syrup.