plainpat

Same here.I remember Mom & Grma frying mush using bacon grease....Yum! They also made their own syrup with sugar,water,butter & a drop of maple or vanilla.MIL kept mush in a stone crock & just removed it as needed.This was in the winter,but with 5 kids to feed, doubt it lasted long.

GABBYABBY

Ditto!!! The only way to eat it.

grocifer

I still consider myself a Hoosier despite living in NY for 40 years. I love to make my version of corn meal scrapple on the week-end. I cook the cornmeal until it is really thick and then stir in some browned (and broken into small pieces ) of hot italian sausage. Refrigerate then cut into slices and brown in oil or butter.

plainpat

Grma was Pennsylvania Dutch & she made scrapple too.Usually with pork sausage,as Grpa raised hogs.She served it for lunch with fried eggs on the side.All the posts bring back many memories.

Carol's Quilts

I'm so surprised to find out so many of you from various states know and love mush. I always thought mush and scrapple were Pennsylvania specialties, specifically Pennsylvania Dutch, Amish, Mennonite (maybe that's why Ohio and Indiana are familiar with it) and the Philadelphia area - Pittsburgh, too! I've eaten and loved fried mush all my life - just made it last week.

Look for polenta (Italian) in the refrigerated section of your store. They should have that. Of course, you want it unseasoned except for salt - then it's the same as mush.

The secret to getting it really crisp is to dredge each slice in flour before frying. Of course, use bacon drippings for frying to make it really yummy. Then we served it with butter and maple syrup, and yes, we often made our own syrup as has already been posted.

We use the recipe on the Quaker Brand corn meal box. Here it is:

4 cups water
1 cup corn meal
1 teas. salt

Bring 3 cups water to a boil. Combine remaining water, corn meal and salt; slowing pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over VERY LOW heat for 5 minutes.

Serve as is (like any hot cereal) however you like, with milk, butter, brown sugar, syrup, honey, etc.,

OR

Pour into a greased loaf pan, allow to cool, refrigerate until completely solid. Remove, slice, flour and fry. Serve with butter and maple syrup, honey, light molasses, whatever you like.

Carol's Quilts

It will keep well for several days in the fridge, but no, it does not freeze well. When it thaws, it will crumble and be difficult to slice and fry.

If the recipe makes too much for you, cut the recipe in half and mold it in mini loaf pans (you can use the disposable ones).

verna2197

awesome I am going to try these recipes. I am still going to try and freeze some I think I will do the same as I do with my green tomatoes. Slice it before I freeze it, just make sure I don't thaw it out. Just take out of the freezer and put into the skillet. Do the same with green tomatoes and they are awesome.

grannypat7925

My mother fixed this all the time. Boiling water and cornmeal till just the right consistency. Pour into slightly greased loaf pan and when cool turn it out and slice it and fry it. She also made ponhaus (sp) but adding some liver pudding when it was cooking.

tryitall

Just make up a batch of mush and let set in fridge until it is stiff. Slice and fry. I llove it.

Carol's Quilts

Go ahead and try freezing it, but I'm afraid that because there will be so much water in it that it will sizzle and spit and be hard to fry and I know that it will take forever for it to brown and crisp. The packages of mush we can buy in the grocery store are all marked "Do Not Freeze".