Fried Mush

By • April 20, 2010 • 15 Comments



Author Notes: I realize that the name does not sound promising, however ... when we were kids my Mom and my Stepdad had a cool old VW camper van, you know the kind with the mini fridge and the fold down table, and a bunk area in the back? They would pack the van and we would go camping, first in Baja and around California, then later in New Mexico and Colorado ... Mom always packed her iron skillet and everything needed for fried mush, which is somehow better eaten outdoors by a morning campfire but still delicious in my kitchen just now ... Mom also instructed me not to go messing with the recipe as I am wont to do, but rather to cook it as it is meant to be cooked. My Mom is an artist ... I didn't inherit her talent for creating visual art but I do think that my inherited creativity comes out in the kitchen. For more on Mom's art check out : www.marysegal.com - aargersiaargersi

Food52 Review: The thought of eating this around a campfire had me yearning for my childhood camping days. I would have never eaten this as a child, but I've learned to eat hot cereal of all types. However, I've never fried it before! When I poured the whole grain Cream of Wheat into my buttered pie pan, I was skeptical that the next day I would be able to cut it into wedges. Lo and behold, it worked! Frying the wedge in butter created a slightly crispy golden crust on each side (I turned mine over and cooked the other side). I didn't have golden raisins, but I quartered some prunes (about a half cup) and I drizzled it with maple syrup. It was delicious! A fun twist on a boring breakfast cereal! - nannydebA&M

Serves 4

  • 3/4 cups whole grain cream of wheat (my Grandma used cornmeal sometimes and Mom also uses grits - any will work)
  • 4 cups water
  • 1 pinch salt
  • a handful of golden raisins
  • butter
  • honey
  1. Do this the night before, or first thing in the morning if you are prone to eating later. Butter an 8x8 square baking dish (or a pie plate if you want wedges).
  2. Bring the salt and water to a boil, then stir in the Cream O Wheat and raisins, and cook until it is a thick porridge (I did mine according to directions - 2 1/2 minutes). Pour the porridge into the baking dish and cool over night or until it is solid and sliceable.
  3. Heat a decent sized pat of butter in a skillet and cut the mush into 8 pieces. Fry them on both sides until they are nice and crisp, then serve with a drizzle of honey. That is all there is to it! Oh - well then someone gets to scrape the crispy bits out of the pan and eat them.

Comments (15) Questions (0)

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Michael_prof

over 3 years ago RMScott

I make what amounts to a traditional mush, like your mother, with cornmeal and the same amounts of water, salt and the same prep/overnight procedures. I slice this and fry on a cast iron griddle but we always use molasses on our. Something is wonderful about the crispy fried corn patty with a drizzle of molasses and once you try it, you may start to crave it. Maple syrup is a fine substitute but trust me, something happens when you use straight molasses. Great post and a lovely picture.

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about 4 years ago sticksnscones

This is a great make-ahead breakfast. Stays good for several days. It took about 4 minutes to get it to thicken to the consistency I desired. I loved the whole grain flavor and the raisins gave it just the right amount of interest and texture. Instead of honey I used a drizzle of maple syrup on mine. Yummm. Will make this one again.

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about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I am glad you liked it! It falls into the comfort food category for me for sure ....

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about 4 years ago coffeefoodwritergirl

p.s. I remember one of my favorite breakfasts growing up was cream of wheat, hot, with tons of butter and some sugar. so good.....=)

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about 4 years ago coffeefoodwritergirl

Your mom is so beautiful! I can see where you get your wonderful spirit...

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over 4 years ago mariaraynal

Such a nice tribute to your mom! And nice recipe, too...

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

:-) Thanks!!!!

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over 4 years ago Abra Bennett

Your Mom's art is beautiful! My Grandma used to make fried mush just like that, except for the raisins.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

We are very lucky - I mooch stuff of her every chance I get so we have a housefull of originals ...

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over 4 years ago Fabulous Food Fanatic

Yes, I agree...both of you are lovely! I think the fried mush looks yummy!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks so much on both counts!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

You look so much like your mother! You're both beautiful!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Why thank you, you are so sweet! I do take after my Mom, which I think is a good thing!!!

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over 4 years ago nannydeb

The picture of you and your mom is great! I hope she logs on to food52 to see her tribute.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

She did ... she is pleased!