A super easy and delicious firm cornmeal breakfast treat cooked stovetop and served much like french toast. Delicious with fresh fruit, maple syrup, gravy, sugar, blueberry sauce, and more!
Toppings such as coconut sugarmaple syrup, fresh fruit (optional)
Instructions
In a large saucepan, bring the water and milk to a boil.
Turn the heat to low and stir in the cornmeal, sweetener, and salt, if using. Continue to cook the mixture over low heat, stirring occasionally, until the cornmeal has absorbed the water, until very thick, about 20-30 minutes.
Pour the cornmeal batter into a 8x4 bread loaf pan and refrigerate overnight, or for at least four hours.
When ready to serve the mush, heat a skillet over medium to medium-high heat.
Meanwhile, remove the mush from the refrigerator. Slide a butter knife around the edges of the loaf pan and turn the loaf pan over to release the mush. Slice into ¾ inch to 1 inch thick slices, I normally get 10-12 slices.
Place a few slices into the skillet, and cook for 4-5 minutes on each side, until both sides are golden.
Serve the fried mush with your choice of toppings. Like French toast, this is delicious with coconut sugar, maple syrup, gravy, fresh fruit, or blueberry sauce.
Store the mush cooked or uncooked in an air-tight covered container in the refrigerator for up to 5 days.