Mountain Mondays and Cornmeal Mush
Saturday was beautiful in the mountains, but then Sunday came and the sky looked as though snow could come at any moment. Of course, it did not snow. It wasn’t quite cold enough. This morning, however, we had a storm and a hard rain that washed away most of the beautiful Fall colors. I hope you enjoy these pictures as next week’s series of photographs will capture the transition between the seasons as we approach Winter.
I know that most of you come to my Mountain Mondays post for a little bit of serenity before your week kicks into gear. I usually do not include recipes or chatter write very much. However, this Monday I felt like doing a quick recipe because it’s my website and I can if I want to! this particular breakfast dish seemed so appropriate for the cold, rainy day. I really was craving some old-fashioned, mountain style comfort food to perk me up!
Fried Cornmeal Mush is something that my grandmother used to prepare for me when I was a little girl. The recipe is also found in many Appalachian cookbooks. Cornmeal was one of the few options for breakfast foods many years ago and it was prepared as a hot cereal as well as my favorite version, which is fried in butter and served with warm maple syrup.
Enjoy your week!
Adapted from More Than Moonshine
Sidney Saylor Farr, Author
5 cups of water
1 teaspoon salt
1 cup stone ground cornmeal (I used Organic Hodgson Mills Cornmeal)
Generous pinch of sugar
Butter - for frying cornmeal mush
Bring water and salt to a boil in a medium pan. Slowly add cornmeal in a steady stream, stirring constantly with a whisk, to avoid lumps. Cook, over a low flame, for fifteen to twenty minutes, stirring frequently, until thickened. * If you are going to make fried cornmeal mush, be sure to cook it for twenty minutes so that the mixture is thicker than the cereal version.
Serve as a hot cereal with with butter, sugar or honey.
You can also pour the hot mixture into a greased loaf pan. Let it cool. Place in the refrigerator overnight. Slice into approximately one-quarter inch slices. Fry slices in hot butter over medium-low heat until lightly browned and crispy. Do not keep the heat too high or you will burn the butter. * Be sure to slice off the first piece and discard as it will be quite moist and will not brown properly.
Serve with additional butter (optional) and a good maple syrup that has been warmed.
Oh how I wish I was in your neck of the woods. Your photos are GORGEOUS and make me want to be out there so much. Thanks for sharing! I wish we had such spectacular scenery like that out here in Vegas.
Check out the bear!! WOW! Beautiful, crisp, fall mountain days. Ah.
Gorgeous shots Roger! Yummy recipe Gwen!
Beautiful autumn colors!!!! Looks like autumn is in high gear. Happy week to you!
What beautiful pictures. I had to comment too about the cornmeal mush. That was the secret my Mom gave me which was handed down from her Great-grandmother for their turkey stuffing. It was mush made similar to yours but wasn’t quite as thick and that was poured into the stuffing mixture. It gives a wonderful taste and texture to the stuffing.
Great pictures! Cornmeal mush is delicious!
cornmeal mush, now your taking me back….sigh…..Gwen those images are stunning! and I did see the bear!
How beautiful!!! Oh I am just trying so hard not to be jealous! I love Fall colours to bits. Living here in Phoenix we don’t get to see them unless we travel. *sigh. I will have to take a hike in our pretty desert mountains tomorow to remind myself how pretty the desert can be!
Beautiful images; love the fall colors. So neat to have a picture of a bear! Looking forward to your next set of images. 🙂
Those photos are absolutely stunning – what colors! It looks as though you live in an idyllic place.
How beautiful and delicious way to enjoy it
What beautiful pics! And I love cornmeal mush….ooh fried in butter with maple syrup. Yummy!!!
I can’t believe we’re seeing a black bear! WOW!
Ciao, Devaki @ weavethousandlfavors
Your Cornmeal Mush recipe compliments those gorgeous fall photos. You make me miss and crave a real Autumn with this post. In the OC we don’t get that vibrant change of seasons. Those are sweet memories of your grandmother! xo
Beautiful Fall pictures with such vibrant colors. Here in Chicago Land our colors are as pretty. You have to go Northern WI, to get that kind of color. Do you see a lot of bears?
Geez Gwen the photos are fabulous, making me homesick for fall! It’s still hot here and rained about six drops today which means the breeze was thick and humid, making it more like summer than fall.
Seeing that bear made my day! I loved living in Colorado because of all the bears and cubs I got to see growing up. Thank you for sharing…and thank you for the recipe! Both the landscape and the plate make me one happy girl!
Oh goodness!!! That view is just as delicious as this wonderful recipe! Looks divine!
Beautiful images, I can feel myself relaxing after a hectic day, thanks for sharing a family recipe and yes it’s your blog – you can do what you like:)
Catching up on my reading 🙂 Spectacular – I miss fall colors and the briskness in the air soooo much! Cornmeal mush really takes me back (grew up in NW Ark) – my dad loved it, I was not too fond of it then, but hey, now I’m eating polenta sauteed in butter – practically the same but a fancier name!