Arts &Crafts, How-To's, Upcycling & Repurposing

In the early 1800’s they didn’t have refrigerators, freezers or ovens. They had to make do when it came to food. They did eat well, but they were limited to ingredients.

One meal that was popular back then all over the world was “Cornmeal Mush”. Also known as Cornmeal porridge, polenta, grits, cou cou, mamaliga, or l’escaoutoun.

It could be made sweet, savory or sometimes both. It was the go-to meal back then. They had it so much men would get tired of it.

Food wasn’t just about nutrition back then. It was about survival and resources too. Having an abundance of corn, it was one of the main ingredients in many meals.

They had to cook the grains in a cast iron pot over a fire for many hours before they could even make the meal. Often, the women would cook the grains the night before so it would be ready in the morning to make breakfast.

Today, I give you Cornmeal Mush recipe.

Ingredients needed:

1 Cup cornmeal

4 Cups boiling water

1 Tablespoon lard (or butter)

1 Teaspoon salt

Dried currents (raisins)

** If you’d like to try your hand at making your own cornmeal or maybe you ran out… click on the link below to learn how. Takes less than 5 minutes to make !

👇

Step 1:

Put currents into water and bring to boil. Sprinkle cornmeal into boiling water stirring constantly, adding lard and salt. Cook for about 3 minutes. Pour in bowls and top with milk.

Toppings:

• Butter

• Molasses

• Dried fruit

• Honey

• Sugar

Give it a try!

Enjoy your “Mush”!

~ Mel