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
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Ingredients
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2 cups
milk (non-dairy milk substitutes like almond or coconut milk also work well)
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1 cup
pureed pumpkin
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1 teaspoon
sea salt
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1 teaspoon
ground ginger
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1 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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2/3 cup
coarse ground cornmeal (grits)
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1/3 cup
cold water
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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)
Directions
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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.
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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.
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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.
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