FRIED CORNMEAL MUSH RECIPE RECIPES

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FRIED CORNMEAL MUSH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Fried Cornmeal Mush Recipe: How to Make It - Taste of Home image

I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.

Provided by Taste of Home

Categories     Brunch    Side Dishes

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 5

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
Oil for frying
Maple syrup

Steps:

  • Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

FRIED GRITS RECIPE : TASTE OF SOUTHERN



Fried Grits Recipe : Taste of Southern image

Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you've never tried them, I'm sure you'll be just as surprised as I was the first time I ever tasted them. It's certainly not going to be what you think or expect....especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead....give them a try.

Provided by Steve Gordon

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 4

2 cups of cooked Grits, quick grits or stone-ground preferred.
1 cup of Flour, all-purpose or self-rising.
1 Egg, beaten.
Oil for frying.

Steps:

  • Prepare grits according to directions on packaging.
  • Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
  • Cover dish with plastic wrap or foil and refrigerate overnight.
  • Prepare dredge station by placing one cup flour in a container or plate.
  • Crack one egg, beat well and place in second container.
  • Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
  • Slice grits into sections as desired.
  • Dip each section, one at a time, into flour and, coat both sides and ends well. Place on a plate.
  • Dip each section into the egg wash, coating both sides and ends well.
  • Dip each section back into the flour again, coating both sides and ends well.
  • Gently shake off any excess flour, place on plate to dry for several minutes.
  • Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
  • Place coated grit sections into the heated oil but do not crowd the pan.
  • Brown grits about 5 minutes or until bottom edges start to slightly brown.
  • Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
  • Remove from skillet, place on folded paper towels and let drain for a minute or two.
  • Serve warm, as is or, top with maple syrup.
  • Enjoy!

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Follow this step-by-step, photo illustrated recipe for making our Southern Fried Grits recipe. If you've never tried them, I'm sure you'll be just as surprised as I was the first time I ever tasted them. It's certainly not going to be what you think or expect....especially when you top them with syrup. Grits and syrup? Oh yes. Perfect for breakfast as a main dish or just a side dish. Go ahead....give them a try.
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