Recipe - Fried Cornmeal Mush With Tomato Gravy

1 One fourth cup Stone ground yellow cornmeal
1 cup Cold water
3 cup Hot water
1 teaspoon Salt
Vegetable oil for frying
One fourth cup Allpurpose flour

Flour for dredging

In a small bowl, combine the cornmeal, salt, and flour. Gradually whisk the
cold water into the mixture. Bring the hot water to a boil in a large
saucepan over high heat and gradually whisk in the cornmeal mixture. Stir
and whisk until it boils. Cover, lower heat, and simmer for 5 minutes. The
mixture will be very thick. Pour into an oiled 9 x 5 x 3 inch loaf pan and
refrigerate overnight.

The next day, cut the loaf into One half inch slices. In a skillet, heat 2
teaspoons of oil or bacon fat. Dredge 3 or 4 slices in the flour and fry
them over low heat until golden brown on both sides. Continue to cook
remaining mush, adding oil to the skillet as needed. Serve with either
maple syrup or Tomato Gravy and plan on 3 to 4 slices per person.

From: Cooking from Quilt Country (Amish and Mennonite, Indiana) Shared By:
Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini