Fried Cornmeal Mush

This fried cornmeal mush is the perfect midwest breakfast. Delicious firm cornmeal (or you might call it polenta) is lightly fried in butter and drizzled with maple syrup. So incredibly simple and totally delicious. 

This fried cornmeal mush is the perfect midwest breakfast. Delicious firm cornmeal (or you might call it polenta) is lightly fried in butter and drizzled with maple syrup. So incredibly simple and totally delicious.

Ever heard of mush? Well, if you’re from the Midwest I’m guessing you have!  If you’re from anywhere else in the United States you might call it fried polenta.  Mush is something that we used to eat every so often while growing up.  We would buy it in an already prepared round, cut small slices and then fry in the butter. When the rounds were nice and toasty we would cover it with maple syrup which was my favorite part!  There is something that is so delicious about the buttery fried polenta and the sweet maple syrup.  It’s perfect for breakfast, lunch and even dinner.

There is something that is so delicious about the buttery fried polenta and the sweet maple syrup.  It’s perfect for breakfast, lunch and even dinner.

This fried cornmeal mush is the perfect midwest breakfast. Delicious firm cornmeal (or you might call it polenta) is lightly fried in butter and drizzled with maple syrup. So incredibly simple and totally delicious.

NOW if you can’t easily find “mush” in a prepared roll you can simply make it yourself! Just prepare the polenta according to directions and spread out in a casserole dish and let it set up overnight in the fridge. Then when you are ready to make your mush you simply cut out some rounds (or into squares) and go on your merry way with the directions you find below.

I know a lot of my New York friend find the idea of fried polenta with sweet maple syrup to be odd BUT it’s worth it. Around here they view it as straight up savory and like to smother it in tomato sauce. Um, nope. I’ll take mine with maple syrup!

{Looking for more fast breakfast ideas? Try my Chorizo Cotija Guacamole ToastBlackberry Lemon Dutch Baby2 Ingredient Cinnamon Roll Wrapped Sausages or my Cranberry Apple Yogurt Parfait}

 

Print

Fried Cornmeal Mush

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 1 roll of firm polenta or cornmeal, sliced 1/2 inch thick
  • 4 tablespoons unsalted butter
  • Maple syrup, for serving

Source: Nutmeg Nanny

Directions:

Set a large skillet over medium-high heat and add butter. Once the butter is melted add in the cornmeal slices and cook until brown, flip and cook on the other side until brown.

Serve warm with maple syrup for drizzling.

20 Responses to “Fried Cornmeal Mush”

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    1
    Lisa @ Sweet as Sugar Cookies — May 6, 2011 at 5:43 am

    Simple and sweet. You can’t beat that.

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    2
    Erica — May 6, 2011 at 1:32 pm

    Mush is awesome (although i have definitely never called it that before :)). I kind of want to make this as a breakfast for dinner next week. Yum! Enjoy your weekend!!

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    3
    Biz — May 6, 2011 at 9:11 pm

    I’ve never heard it called that before – and I am from Chicago – I didn’t even know about polenta until I married my Italian husband – I missed out on it for so long!

    Now I never thought to pair it with syrup either – love the sweet/savory combo! Enjoy your weekend!

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    4
    sophia — May 6, 2011 at 10:36 pm

    MUST make!!!! I’d rather have these than pancakes. I love polenta and gritty corny things. It looks amazing and my mouth is just watering, thinking about the butter oozing on top and the glistening sweet maple syrup drizzle and dribbling….mmm…

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    5
    Lyndsey — May 6, 2011 at 11:27 pm

    It does look prettier than it’s name! I have seen it served in an Amish restaurant down here in Florida, but it was square. Nothing better than simple goodness.

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    6
    Joanne — May 7, 2011 at 12:26 am

    I love polenta and the thought of covering it in maple syrup is giving me chills! (The good kind!)

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    5 Star Foodie — May 7, 2011 at 3:19 am

    So scrumptious, especially with maple syrup!

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    8
    Rachel @ Rachel's Recipe Reviews — May 7, 2011 at 3:40 am

    Yum! I think this is one of the best ways to eat polenta.

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    9
    Cookin' Canuck — May 7, 2011 at 4:40 am

    Whatever you call it, fried or grilled polenta has a wonderful flavor and texture. I love the idea of drizzling it with maple syrup.

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    10
    cooking rookie — May 7, 2011 at 5:08 am

    Beautiful photos!

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    11
    Heather @girlichef — May 7, 2011 at 1:59 pm

    Oh my gosh, YES! Hot fried mush drizzled with maple syrup is a favorite of mine. Yum!!!

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    12
    Raina — May 8, 2011 at 1:34 pm

    Yum! I have never seen polenta prepared this way. It sounds great! I love polenta and fried and drizzled with maple syrup must be wonderful:)

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    13
    rebecca — May 8, 2011 at 9:25 pm

    wow looks tasty new to me 🙂 hugs

  14. #
    14
    Maris (In Good Taste) — May 8, 2011 at 9:28 pm

    I love polenta and love maple syrup so this sounds incredible to me!

  15. #
    15
    Emily — May 9, 2011 at 1:24 am

    Yum! Sounds great to me!

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    16
    Megan'sCookin' — May 9, 2011 at 3:34 pm

    I’ve never had it with maple syrup. Oh yum!

  17. #
    17
    Reeni — May 10, 2011 at 1:32 am

    Me and mush are old friends! Never had it with maple syrup – I like these better than pancakes!

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    18
    Bea — August 12, 2011 at 11:32 pm

    WOW didnt think people even ate Mush anymore . It was a staple of life growing up in Iowa. I have not had it in years

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    19
    Karen — June 23, 2012 at 10:04 am

    My mom is from the north (Michigan & Indiana area) and we do fried grits and call it Mush.

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    mamie — October 17, 2014 at 12:27 pm

    Born and raised in southern Wisconsin…no such thing as mush or polenta in restaurants (local or corporate). University in central Minnesota…same as Wisconsin. Discovered polenta after college through Italian cookbooks. I first came across fried must in a small town northern Indiana throwback restaurant. It has proven revolutionary for my (mostly) gluten free kitchen! Why is a larger tube of mush drastically cheaper than a smaller tube of polenta???

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