3 cups chicken broth, or vegetable
¾ cup water, cold
1 cup cornmeal
salt, to season
cooking spray
2 tbsp unsalted butter, melted
To Serve:
maple syrup, or sausage gravy, apple butter, tomato gravy
Grease an 8-inch loaf tin with cooking spray and set aside.
In a soup pot or deep skillet, bring the chicken broth to a boil.
While waiting, combine the cold water and cornmeal in a mixing bowl until it forms a paste.
Once the broth boils, add the cornmeal paste and mix to combine.
Reduce to low heat, and simmer the cornmeal for roughly 20 minutes, stirring frequently. The cornmeal is cooked once there is no grainy taste.
Once the cornmeal is cooked, season with salt, then mix to combine.
Transfer to a greased loaf tin, cover, then store in a chilled area until set (preferably overnight).
Once the cornmeal is set, remove it from the loaf tin. Cut the cornmeal into thin slices.
Heat up melted butter in a skillet, then fry the mush until crispy and golden brown on both sides.
Serve with your choice of sauce. Enjoy!
Sugar: 1g
:
Calcium: 16mg
Calories: 212kcal
Carbohydrates: 30g
Cholesterol: 15mg
Fat: 8g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 271mg
Protein: 5g
Saturated Fat: 4g
Sodium: 650mg
Trans Fat: 1g
Vitamin A: 178IU
Vitamin C: 12mg
