NANA’S KITCHEN: FRIED MUSH

There’s something about your grandmother’s cooking that is just so incredibly captivating. Home grown in east Texas, my Nana is the ultimate southern cook and one of my favorites is her chicken fried steak and cornmeal mush. Mush is a simple side but it goes so well with the steak I almost consider them a pair now.

Last week the whole family went over to Nana’s and I did my best to help her make the mush. It tasted every bit as good as it usually does, but when I cook there is nothing pretty about it. I made a complete mess and wound up breaking most of the mush slices before it fried. Let’s just say I have a lot to learn. So, without further ado here is how you make it…

INGREDIENTS

1 cup enriched yellow corn meal

1 cup cold water

3 cups warm water

1 teaspoon salt

Step 1: Combine 3 cups warm water and salt in a large saucepan. Bring to a boil.

Step 2: Mix corn meal with 1 cup cold water.

Step 3: Mix the corn meal mixture in the boiling water. Stir constantly and cook for 5 minutes.

Step 4: Cover and continue to cook on low heat for 10 minutes, stirring occasionally.

Step 5: Pour the cooked corn meal into a loaf pan and refrigerate for 3 hours or until firm.

Step 6: Take a loaf out of the pan and cut it into thin equal slices approximately 1/4-inch thick.

Step 7: Fill a small bowl with flour and roll each slice into the flour coating evenly.

Step 8: Pan fry until golden brown and until the texture appears crunchy.

Step 9: EAT!

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