Fried Mush: A Green Family Tradition


| 2/3/2014 9:13:00 AM


DJ WilsonWe “Greens” like our fried mush! This is a favorite of Dad’s and when any of us girls are home, we try to make up a batch. The upscale name for mush is “polenta” but for country people we have always known this delightful side dish as “mus.h” I shouldn’t really call mush a side dish because it overshadows almost anything that is served with it. I also want to give highest mention to my sister Donna who, for years, has been the “queen of mush making” in the Green family. I am a late comer and am perfecting the recipe and the cooking of the delicacy.

Mush Frying 

This recipe naturally calls for cornmeal and you can certainly use a good store-bought product. We have a grain grinder and for the batch that is featured in this article, Dad ground whole corn into meal – using the flour setting on our grain grinder. The outcome was great – the meal thickened nicely and had a wonderful fresh corn flavor. Also I want to mention that this recipe is not my original – it was taken from an old cookbook years ago so I cannot give proper credit for the origin. It is the recipe that my mom used and later each of us girls.

Grinder

Corn Meal Mush



2 2/3 cups water