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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 cups 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!