Cheesy Parmesan Corn Meal Mush. Great recipe for Cheesy Parmesan Corn Meal Mush. Corn meal mush is a very versatile dish that is popular primarily in the Southern United States. It works a lot like polenta in that it can be served fresh and soft, or it can be chilled, sliced, and fried.
It works a lot like polenta in that it can be served fresh and soft, or it can be chilled, sliced, and fried. Cool to room temperature to allow polenta to solidify. The ratio will always stay the same, so increase or decrease amounts proportionally according to ratio. You can cook Cheesy Parmesan Corn Meal Mush using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Cheesy Parmesan Corn Meal Mush
- It's 1 cup of yellow corn meal.
- You need 3 1/4 cups of water.
- You need 1 tbs of unsalted butter.
- You need 1/3 cup of fresh shredded parmesan.
- Prepare to taste of Salt and pepper.
Stirring constantly, slowly sprinkle in cornmeal. Stir until you have no lumps. Return to stove and bring to boil. Warm, creamy, cheesy polenta — it doesn't get much better than that.
Cheesy Parmesan Corn Meal Mush instructions
- In a medium sauce pan bring 2 cups of water to a boil. In a separate bowl wisk together corn meal and 1 1/4 cup of room temperature or cold water. As soon as water boils slowly pour corn meal mixture into pan, stirring constantly..
- Continue to cook over medium heat until corn meal begins to thicken. Reduce heat to medium low and cook 5 minutes more (watch out for bubbles popping and reduce heat to low if necessary). Stirring constantly through entire step..
- Reduce heat to low (if you haven't already). Gently stir in parmesan until fully incorporated. Finish by stirring in butter until melted completely. Taste and season with salt and pepper as desired. Serve immediately..
- Note: This dish pairs amazingly well with my Garlic Pepper Baked Salmon. Refrigerate leftovers in a rectangular storage dish (or loaf pan) and use for savory fried corn meal mush..
Pair it up with something you love, or eat it plain and simple. Polenta is a dish common in Italy, consisting of boiled, coarsely. Divide the cooked cornmeal into two equal parts. Cook until mixture is very thick and creamy, whisking. Coarse: Coarse cornmeal is somewhat gritty, similar to stoneground in that it has bits of grain visible.
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