Tuesday, September 25, 2007
I grew up eating what we called fried corn meal mush covered in maple syrup made from the maple trees that grew around our house. It was so so good and I can remember the excitement of my brothers and sister as we had our first breakfast after the first batch of syrup was done.
Now that I am an adult I still love fried corn meal mush with maple syrup but I have expanded my palate to include home made pesto, olive and tomato salsa and bruschetta topping. Oh yes and I suppose I should call it polenta now too.
3 cups water
1 cup cornmeal
1/2 tsp. salt
2 or 3 Tbsp. Butter
3 or 4 Tbsp. Parmesan cheese
mix 1 cup water with the cornmeal, this helps it from clumping. Bring 2 cups water to boil, add the salt and then the wet cornmeal and cook 5 minutes stirring and then cover and turn heat to low and cook another 10 minutes, stirring occasionally.
Butter a jellyroll pan and spread polenta evenly over the pan to about 1/4 to 1/3 of an inch thick. Cool completely
Cut Polenta into squares and fry in hot oil until golden crisp crust forms. Top with what ever sounds yummy or what is on hand or eat as is.