Fried Mush

By the RecipeCafe Archives

Ingredients

• 1 Leftover cooked cornmeal mush (quantity as available)
• 1 All-purpose flour, for dredging
• 1 Fat or oil for sauteing (quantity as needed to coat skillet)
• 1 Maple syrup, for serving

Instructions

1. 1. While the mush is still warm from breakfast, pack it firmly into a greased 1-pound (450 g) baking-powder tin or an equivalent straight-sided container of similar volume, approximately 3.5 x 4 inches (9 x 10 cm). Cover the top of the container tightly to prevent a crust from forming on the surface.
2. 2. Refrigerate overnight, or for at least 6 to 8 hours, until the mush is thoroughly cold and firm enough to slice cleanly.
3. 3. Remove the chilled mush from the container by running a thin knife around the edges, then turning it out onto a cutting board. Slice into rounds or slabs approximately 1/4 to 3/8 inch (6 to 10 mm) thick. The slices should hold their shape cleanly; if they crumble, the mush was not chilled long enough.
4. 4. Spread a thin, even layer of all-purpose flour on a plate. Dredge each slice on both sides, pressing gently so the flour adheres. Shake off any excess. (Dredging: coating a food lightly and evenly in dry flour before pan-frying to promote browning and a lightly crisp crust.)
5. 5. Heat a cast-iron skillet or heavy skillet over medium heat until a pinch of flour dropped in sizzles immediately. Add enough fat or oil to coat the bottom of the pan in a thin film, approximately 1 to 2 tablespoons (15 to 30 ml). (Sauteing: cooking quickly in a small amount of fat over moderately high heat.)
6. 6. Working in batches so as not to crowd the pan, add the floured mush slices in a single layer. Cook for 3 to 5 minutes per side, until the undersides are deep golden brown and release cleanly from the pan, then flip. The finished slices should be crisp and golden on both cut faces and heated through to the center. Total cook time per batch: 6 to 10 minutes.
7. 7. Transfer to a warm plate and serve immediately with maple syrup.