50 cornmeal mush Recipes

cornmeal, water, frozen blueberries, butter flavor extract, sugar or splenda substitute, to taste, butter or margarine, to taste, milk (optional)

raw cashews, sesame seeds, ground and dry (can use tahini, but then use less water), garlic cloves, nutritional yeast flakes, onion flakes, salt, lemon juice, water, cornmeal, water (for cornmeal mush, see directions)

water, milk, cornmeal or quick cooking grits, salt, maple syrup or honey, fresh, frozen or canned blueberries ; or, dried blueberries (see note )

this dish is made the night before and allowed to set up before cfrying it in the morning. it keeps very well in the fridge if wrapped up correctly. you can certainly halve this recipe as this is a double recipe., ok here we go ..., cornmeal/polenta, boiling water, salt, when ready to fry, flour for dredging, crisco shortening (the white stuff is what we usually used) or, you can use bacon drippings or butter (for an oh my factor !), equipment needed, sauce pot with lid, whisk, loaf pan, plastic wrap, ice cubes and cold water

water, salt, polenta (cornmeal), margarine or butter, grated cheese, tomato sauce

olive oil, lean ground beef, onion, chopped, bell pepper, chopped, chili powder, garlic cloves, chopped, chili beans, tomato sauce, cornmeal mush

yellow cornmeal, salt, cold water, boiling water, oil for frying, flour for dredging

fresh spinach- cleaned and excess water removed, cornmeal, shredded sharp cheddar cheese, milk-1%-2% -skim or whole-your choice, water, salt .

boiling water , at 3600 feet i cut this to three cups, cold water, salt, yellow cornmeal

corn or olive oil, yellow coarse cornmeal, chicken broth, salt and pepper

boiling water, yellow cornmeal, cold water, salt, eggs, beaten, milk, sugar, butter or margarine, softened

cornmeal, cold water, salt, boiling water, all-purpose flour, vegetable oil

grits , harina or cornmeal, cold water, salt, ground black pepper, pork liver, sliced, eggs, sage to taste, salt and ground black pepper to taste, ground cayenne pepper to taste

make cornmeal as you would for mush take off stove pour into a pan in which you can slice it after its chilled, coat cornmeal slices with cornmeal the in lard over medium high heat

yellow cornmeal, all-purpose flour, divided, salt, cold water, water, vegetable oil