AuthoradminCategoryAppetizersIn a mixing bowl, combine Sabroso Pre-Cooked Yellow Corn Meal, salt, sugar, and 1 cup of cold water.
In a saucepan, bring 2 3/4 cups of water to a boil. Gradually add the corn meal mixture to the boiling water, stirring constantly until thickened.
Once the mixture has thickened, cover it, turn the heat to the lowest and cook for 20 to 25 minutes. Pour the mixture into a small loaf pan. Allow to cool uncovered at room temperature for at least an hour. Then chill it completely in the refrigerator for 4-5 hours or overnight.
Unmold the cornmeal mush and turn it out onto a cutting board. Cut it into 1/2-inch slices.
On a shallow plate, place some cornmeal and dip chilled mush slices into it, coating both sides with the corn meal.
Fry the mush briefly until golden brown on both sides in a little oil. Serve hot with butter and maple syrup if desired.
Ingredients
Directions
In a mixing bowl, combine Sabroso Pre-Cooked Yellow Corn Meal, salt, sugar, and 1 cup of cold water.
In a saucepan, bring 2 3/4 cups of water to a boil. Gradually add the corn meal mixture to the boiling water, stirring constantly until thickened.
Once the mixture has thickened, cover it, turn the heat to the lowest and cook for 20 to 25 minutes. Pour the mixture into a small loaf pan. Allow to cool uncovered at room temperature for at least an hour. Then chill it completely in the refrigerator for 4-5 hours or overnight.
Unmold the cornmeal mush and turn it out onto a cutting board. Cut it into 1/2-inch slices.
On a shallow plate, place some cornmeal and dip chilled mush slices into it, coating both sides with the corn meal.
Fry the mush briefly until golden brown on both sides in a little oil. Serve hot with butter and maple syrup if desired.