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Author Notes: Try to get past the name of this recipe. It really is quite tasty and the perfect time to enjoy the best maple syrup you can find...I like Grade A Dark Amber. I serve this for breakfast with applewood smoked bacon and sliced melon. When I was growing up in Pennsylvania, my father insisted on a dreadful side dish called "scrapple", best forgotten! —Lizthechef
- one cup yellow cornmeal
- one and a half teaspoons kosher salt
- one quart water,divided use
- four tablespoons unsalted butter, divided use
- two tablespoons canola oil, divided use
- Mix the cornmeal with one cold of cold water and set aside. In a medium-sized saucepan, heat three cups of water; add the salt once it is boiling. Add the cornmeal mixture to the boiling water and cook over medium heat until thickened. This will take about ten minutes and requires constant sirring with a whisk.
- Line a loaf pan bottom with buttered parchment paper. Pour mush into pan and refrigerate until chilled.
- Cut the mush into half inch slices. Cook in skillet in two batches. Heat two T. of butter and one T. of oil; fry until golden brown on both sides; repeat.
- This recipe was entered in the contest for Your Best Porridge