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Author Notes: Yup, mush. Cozy, comforting, soul-warming mush. This is basically a breakfast porridge made from polenta and pumpkin puree. I've adapted the recipe from Marion Cunningham's The Breakfast Book. As with most things that originate with Marion Cunningham, it's lovely. —fiveandspice
Makes 3 cups
- 2 cups milk (non-dairy milk substitutes like almond or coconut milk also work well)
- 1 cup pureed pumpkin
- 1 teaspoon sea salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup coarse ground cornmeal (grits)
- 1/3 cup cold water
- For serving: butter, maple syrup, honey, or brown sugar, toasted nuts, dried or fresh fruit (you can also take this in a savory direction with Parmesan and eggs)
- In a heavy bottomed pot, combine the milk, pumpkin, salt, ginger, cinnamon, and nutmeg and stir until smooth. Cover and heat over medium heat until it reaches a bare simmer.
- Meanwhile, stir together the cornmeal and cold water in a smallish bowl (this will help prevent cornmeal lumps). When the milk-pumpkin mixture is warm, stir in the wet cornmeal.
- Cook uncovered over medium-low heat, stirring frequently, until the mixture has thickened and is making big spluttery bubbles, about 15-25 minutes. Serve hot topped with butter, maple syrup, and nuts, or whatever other fixings you fancy.
- This recipe is a Community Pick!