All this talk of grits has me thinkin of mush. Couple months ago I read an article somewhere about it. I got curious and asked my grandpa if he used to eat it, he said "yea, let it set up in a loaf,slice then fry it in lard". Well I picked some up premade from the Amish store not sure of what to expect. It was great especially with a little pumpkin butter on top! Anybody else a fan?

If you are talking about Corn Meal Mush, yep ate it when I was a kid - alot.  Loved it fresh and hot on a cold morning with syrup or honey.  My Mom would put the left overs in a loaf pan and fry in butter the next morning and we put butter and syrup on it.  Yummy.

QuoteOriginally posted by Pete McMiller:
If you are talking about Corn Meal Mush, yep ate it when I was a kid - alot.  Loved it fresh and hot on a cold morning with syrup or honey.  My Mom would put the left overs in a loaf pan and fry in butter the next morning and we put butter and syrup on it.  Yummy.

Yeah sorry corn meal mush. Glad to see another person appreciates it!

Try slicing it and deepfrying  then add a little marinara and cheese

Add some cooked sausage to Your Corn meal mush before You put it in the loaf pan and You have Scrapple.

Slice it about a 1/2" thick and fry it til golden brown in bacon grease or lard. Some people even dust in flour before frying. Good stuff either way.

bretto

My grandma would make it when we when we would go see her. Great times.

My mom use to fix it when I was a kid and I liked it. Got a roll at the store a couple months ago and I fried it in bacon grease with salt and pepper. Then I tried it fried again with Montreal seasoning. Never could get it where I can say it was outstanding. Wish I could take to mom again to see how see did it.

Haven't had mush in a long time. The first year Nancy and I got married (1959) I got for laid off from GM. Unemployment benefits back then was $15.00 a week. Hamburger was 3lb's for $1.00 but still we ate a lot of mush, fried and otherwise...also green fried tomatoes from her folk's garden.

I call it polenta and I love it.  Never had it as a breakfast item or sweet with syrup.  I've always had it either loose or set and fried with a meat ragout(stew or braise) over it.  Communal in an Italian household was this; a big pot was made, then poured onto a large wooden board.  An indentation was made with a big wooden spoon, and the meat ragout was ladled in.  Everyone helped themselves.  For frying the same technique as above, made and poured into a greased loaf pan, left to set up in the fridge, then cut into slices.  They are fried or grilled.  Sometimes, we doctor up the cornmeal mix with herbs, garlic, or red bell peppers too.  It adds a little something extra.

My Grandma used to make it. Like said above see would mix it up the night before and let it setup in a loaf pan in the refrigerator. Them the next morning she would fry it on a griddle with bacon grease top it with butter and sugar. Makes me hungry thinkin about it.

grew up on it as a kid and still love it today........if you are ever in NC stop by a grocery and pick up a pound of Jenkins or Macks......fry it in a cast iron skillet and you won't ever look back !!!!!!

In the German community where I live, we call it Panas. None of the natives know why it is called that, but we all agree, we like it. After we do our butchering,we boil the meat off of the bones,and the hog head, then add corn meal to the broth the meat is boiled in and let it cook until the consistency is right. We then pour this mush into a pan, let cool, slice and fry. It'll make a Rabbit hug  Hound

On the menu at Bob Evans.Smother in butter and maple syrup!

we have a liver mush in North Carolina and along border area of North/South Carolina....but more towards upstate closer to North Carolina and mountains.

Along Lowcountry we had hog head cheese/souse meat....chitlins, tripe, etc.

All the little diners and places from Rock Hill to Travelers Rest in SC have it....and further north the more you find up through NC.