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Fried Cornmeal Mush (Polenta)

Fried Cornmeal Mush (Polenta)
Fried Cornmeal Mush (Polenta)
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Fried Cornmeal Mush (Polenta)


In recent year the popularity of a dish known as polenta has soared to an all-time high. But growing up in Baltimore, I've always referred to it as mush. While the name "mush" sounds like a goopy concoction of mud and oatmeal, this dish is pan fried heaven. It brings to mind warm memories of Sunday family breakfasts and one of my favorite comfort foods. Not only is this meal inexpensive to make, it is quite the crowd pleaser. has created the perfect fried cornmeal mush recipe. This recipe is as follows:


  • 3 cups of water
  • 1 cup of yellow cornmeal
  • 1 teaspoon of salt
  • 1 tablespoon of butter


  1. In a medium saucepan, heat water to boiling.
  2. Reduce heat to medium and stir is salt and corn meal.
  3. Cook, stirring regularly until thick.
  4. Spoon cornmeal mixture into a lightly greased loaf pan.
  5. Cover and refrigerate over night.
  6. Melt butter in a skillet over high heat when you are ready to cook the mush.
  7. Slice mush into thin slices and fry until golden brown on both sides.

While this recipe does take some time to create, it is well worth the effort. As previously stated, this dish is pan fried heaven! Often served topped with maple syrup, my personal preference is to top it off with a drizzle of honey. You can really spruce this recipe up by topping it with crispy fried bacon or caramelized onions Tip: the thinner the slices the more delicious the mush. A little of this recipe goes a long way, with the ability to feed a large crowd.

Baltimore City residents can purchase the ingredients for this recipe at the following locations:

Whole Foods Market

1330 Smith Avenue

Baltimore, MD 21209

Giant Foods

1020 41st Street

Baltimore, MD 21211

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