Ingredients:
- 4 cups Water (or half water, half whole milk)
- 1 teaspoon Coarse Kosher Salt
- 1 cup Yellow or White Cornmeal (medium grind)
- 1 tablespoon Unsalted Butter (for mush, optional)
- 2 tablespoons Vegetable Oil or Lard (for frying)
- 1 tablespoon Unsalted Butter (for frying)
Instructions:
- Prep the Liquid and Salt: Bring the 4 cups of water (or water/milk mix) and salt to a rolling boil in a heavy-bottomed saucepan.
- Whisk in Cornmeal: Slowly, pour the cornmeal into the boiling liquid while whisking constantly to prevent lumps.
- Switch to Stirring: Reduce the heat immediately to the lowest setting (a gentle simmer). Switch from a whisk to a wooden spoon.
- Cook and Thicken: Stir continuously for the first 5 minutes to prevent scorching. Then, cover the pan and let it cook, stirring every 5–7 minutes, for a total of 30–40 minutes. The mush is ready when it is extremely thick and pulls away from the sides of the pot.
- Finish and Transfer: Stir in the 1 tablespoon of butter (if using). Immediately scrape the hot cornmeal mush into a lightly greased loaf pan (8x4 inch), pressing down firmly to ensure the top is flat and smooth.
- Chill: Cover the pan tightly with cling film and refrigerate for a minimum of 4 hours, or ideally overnight, until the mush is completely solid and firm.
- Unmould and Slice: Gently turn the chilled loaf out onto a cutting board. Using a sharp knife, slice the solidified mush into pieces about 1/2-inch (1.25 cm) thick.
- Preheat the Pan: Place a large frying pan over medium-high heat. Add the oil and the tablespoon of butter. Wait until the butter stops foaming and the fat is shimmering.
- Fry the Slices: Carefully place the slices into the hot pan, ensuring they are not overcrowded. Fry for 4–6 minutes per side until they are deep golden brown and have a crisp, crunchy exterior.
- Drain and Serve: Remove the fried slices and place them on a wire rack or paper towels to drain excess fat. Serve immediately with maple syrup or savoury toppings.