When I was a kid, the best hot lunch my mom could have ready was a bowl of corn meal mush with a dab of butter and a big spoon of sour cream on top.
Yum!
Now I can buy a 'tube' of polenta, cut it and fry it up and eat it the same way.
Yum, again!

It is midwest food I believe since my mother was from Ohio and she fixed it often. I do not recall ever seeing it on menu in the south. Take care.
Linda

This is so coincidental! Some girlfriends and I were just talking about this. My Mom made it in a loaf pan and put in the fridge overnight. Then sliced it, fried it and served with syrup. I think I'll make some!

Is corn meal mush like polenta? I buy packaged polenta in the store and make it, and then chill, slice and fry like grits. The only difference for me is that it is yellow, the grits white and the grits are bleached.

Even in Ontario we ate "cornmeal" cooked as Carol's Quilts recipe. Never had scrapple style until I travelled.
European lady taught me to eat it with butter, brown sugar and sprinkled with cinnamon -still eat that for breakfast.

Friends from Italy eat their cornmeal cooked same way but when finished stir in tomato (spagetti) sauce added grated cheese and serve as we would mashed potatoes but call it "polenta" Enjoy it anyway it's fixed because it is a good grain food and VERY inexpensive for families.

Our cormeal is courser ground than a box of Jiffy Mix muffins. Anyone remember calling it "Johnny Cake"? As a hobby I follow these food similarities in different areas.

I was raised in KS, and mother made it when we were kids.Just the cornmeal, water and salt, and fried it...we
didn't put anything else in it or on it. I haven't even thought about it for years. We had ours for supper...never
for breakfast. Doesn't much matter when you eat it, if you
like it. Never thought that a store might sell it so never
looked for it there.

My mom used to make that but it was not one of my favorites so I never paid attention to how she fixed it.

This is how my mother would make and serve it when I was a little kid. When polenta became so popular and was considered such a progressive and "new" culinary dish, I would just laugh at how silly it sounded listening to these youngsters (Im in my 50's) carry on so. It was filling, and cheap and Mother had 5 mouths to feed after my daddy died.

Wow, I thought I was one of the few who like cornmeal mush. I eat it as a hot cereal with milk (or half & half) and then slice and fry any leftover to go with breakfast. I thought it was an old recipe from the south.

Raised in Pennsylvania lived in Ohio. Corn meal mush was a staple in the family. Moved South in retirement and found no one knew anything about corn meal mush. How odd, corn is a staple in the South. Bob Evans restaurants saved the day. They serve corn meal mush on their breakfast menus. All golden brown and crispy.
I like to make like you described.
Severna