Fried Mush: Delectable or Detestable?

[Floyd R. Turbo]

😋

[PJMcK]

1. Yuck (n/t)

[Floyd R. Turbo]

3. 😢

[jpak]

2. Delectable - when fried in lard

yum

[Floyd R. Turbo]

4. Or bacon drippings! 😋

[raven mad]

13. I'll second the bacon drippings BUT!

Only if I get 4 slices, crisp!😽

[Floyd R. Turbo]

14. 🥓🥓

[HopeAgain]

35. I got angina just reading that...

[Ohiogal]

5. Never had it.

This is a Southern delicacy, right?

[Floyd R. Turbo]

6. I grew up with it and none of my family is from the south!

Try it! 😋

[Major Nikon]

57. More like peasant food

Grits are a staple of the South.

[janterry]

7. Is this polenta?

Or is it something else?

I've made polenta. I have no idea what mush is.

[Floyd R. Turbo]

8. Basically the same. Cooked cornmeal allowed to set or jell in the fridge then sliced and fried.

[fierywoman]

9. Jelled polenta can be toasted -- oh, my, FABULOUS!!!!

Last edited Thu Apr 19, 2018, 11:15 PM - Edit history (1)

[Floyd R. Turbo]

15. If I not into cooking up cornmeal I score a polenta roll at the market and slice and fry! 😋

[fierywoman]

19. There's a restaurant in Lynnwood WA that has fried chicken and waffles

made with polenta waffles-- with some jalapeño inside -- major yum!

[Wawannabe]

48. Name please?

I am close by Lynnwood.
Sounds yum!

[fierywoman]

55. B3 Breakfast and Burger Bar

4027 196th St SW, Lynnwood, WA 98036

I like to go between meals hours 'cuz they can be really busy at regular meal times.

[Tommy_Carcetti]

36. So.....fried grits?

I like grits. And I like fried stuff.

So far, so good.

[Floyd R. Turbo]

37. Grits are a little coarser but just as good! 😋

[Kittycow]

38. Grits with an over-easy egg on top...

is to die for

[Floyd R. Turbo]

40. Yep! 😋

[Wawannabe]

49. Yep

And cheesy grits!

[Major Nikon]

42. Polenta also comes in coarse grind

Some different brands of grits are also finer than others. I prefer stone ground yellow corn grits to all of the above.

[Floyd R. Turbo]

43. 😋

[Major Nikon]

58. I make it from grits

My grandmother would make it quite often for us when I was growing up.

[Major Nikon]

62. Mush, polenta, grits are all similar

Mush is made from regular corn meal. Polenta is Italian style corn meal which comes in various consistencies. Grits are typically either made from stone ground yellow corn or ground hominy. Sometimes grits are also labeled as polenta and vise versa, but there's some subtle differences.

You can fry any of the above, but my favorite is...

[Frustratedlady]

10. Wonderful on a cold, snowy morning.

It is filling and sticks to the ribs. The crispier, the better.

[Floyd R. Turbo]

16. Indeed! 😋

[Bantamfancier]

11. Have to admit.

It's my goto choice for breakfast at Bob Evans.

[Floyd R. Turbo]

17. Bobs is good! 😋

[Major Nikon]

63. I like a different Bob

[Floyd R. Turbo]

64. 😋

[Wellstone ruled]

12. Also called

Depression Food. Very common dish served in the Mid West during and after WW2. Grand Parents ground their own Corn Meal as well as Oat meal during the Forties.

Still remember my Grand Mother grinding corn with her table top meat grinder as a little brat.

[Floyd R. Turbo]

18. Right you are! 👍🏻

[Wellstone ruled]

21. As a rule served with home made Butter and

Gramp's own Maple Syrup which we helped with each spring.

[Floyd R. Turbo]

22. 😋

[csziggy]

26. One of my friends was very poor while going through college

He'd buy a bag of grits and a pound of velveeta. Made the grits, melted in the velveeta, let it set up and eat wedges for food all week.

I think it had a lot to do with many of the health problems he experienced in later life. It's amazing he never came down with scurvy.

[HopeAgain]

28. What is Velveeta, by the way??

Is it really considered cheese?

[csziggy]

29. It's sorts of like the current occupant of the Oval Office

Funky orange and totally fake!

[HopeAgain]

30. Good analogy

But given my druthers, I'll take the Velveeta!

[Wawannabe]

50. Roflmao!

Nice one!

[Wellstone ruled]

31. Velveeta is another

product that should be banned from the world. Just remember,do not read the label when using. One of Kraft Foods Food Scientist's concoctions . You just do not want to see this stuff made,believe me.

[csziggy]

45. The only period of my life when I ate Velveeta it was not my choice

I was sharing a house with some people and they bought that stuff as the cheapest relation to cheese out there. Nasty stuff! That was only one of the things that made me happy to move out.

[Major Nikon]

56. I've seen Velveeta made

It isn't all that scary. If it bothered you I'm not sure you'd want to see how so-called "real" cheese is made or what it's made from.

[Wellstone ruled]

65. Making cheese is not scary.

Worked in a Cheese Plant part time as a high school kid. The Old Man was the chief Butter Maker and made up the Cultures for the Cheese Guy''s.

And yes,have been in one of the Velveeta Plants many a time. Interesting how real cheese is softened and blended with those secret ingredients to produce a shelf stable edible product.

[Major Nikon]

66. I'm a fan of both

I use processed cheese products sometimes when I want a quick melting cheese that won't separate under high heat. The best philly's are made with cheese whiz. I had one in Philly just the other day.

I'm also a big fan of so-called "real" cheese and make it myself from time to time. I also appreciate the time and skills required to make the best commercial cheeses.

I think all the controversy over so-called "real" cheese vs processed products is mostly manufactured by cheese lobbying groups. Both products have their culinary place.

[Wellstone ruled]

67. You are so right.

Their is a place for both .

And yes,"Real" is and was the efforts of Dairy Industry to boost marketing and sales. It was a effort to save the Dairy Industry in the Upper Mid West from the Mega operations in California and Idaho.

[Major Nikon]

68. I'm not a big fan of the dairy lobby

I see it as basically a legalized form of strong arm mafia tactics. They also use the USDA, CDC, and other government regulators to attack raw milk producers which kills the specialty milk and cheese markets. I can't even buy vat pasteurized milk anymore around here as the market has gone almost exclusively to UHT methods that extend shelf life, but kill anything remotely resembling flavor.

[Wellstone ruled]

69. UHT is all about

the bottom line. Our Dairy Plant experimented with UHT in the early fifties. All about shipping canned whole milk to Alaska and overseas. Kraft Foods,at that time owned the Patent on the Process. The Old Man ran the Canning Process as well as the UHT process.

Little side bar,the first Semi Trailer that was sent to Alaska ran off a cliff in B.C.. Talk about a oops.

[Major Nikon]

71. It's the same for all pasteurization

It's more expensive to produce unpasteurized milk with more rigorous standards, and it doesn't lend itself to large scale production and distribution networks.

[Wellstone ruled]

74. You are tallking to a choir member here.

Got out of the Dairy business in 1962. It was either go Mega and end up with long term lose lose fluid Milk contracts with Dairy's who were destined to fail .

The only thing that is saving the Dairy Industry today is,the Butter Fat portion of fluid milk. Ice Cream is carrying the day. And that industry is controlled by White Wave Foods. Which is now owned by a Hedge Fund who loves to destroy business's .







.

[Major Nikon]

44. It was a way to repurpose left over grits

My grandmother (who lived through the depression) would fry the previous days grits in bacon drippings. She would do the same thing with day old biscuits split in half. Nothing went to waste and leftovers were as good or better than before.

[procon]

20. Depending on where you live, its either Fried Cornmeal Mush, or

Fried Polenta. When I buy it, I prefer polenta with a coarser grind than cornmeal, but they both taste wonderful. Adding butter, syrup, molasses, jam, honey, or stewed fruit, is mandatory. And you can't go amiss with a bit of crumbly bacon, sausage or diced ham scattered on top.

My brother cuts his cornmeal mush into narrow strips, fries them like potatoes and serves them with ketchup to accompany fried shrimp and clams.

[Floyd R. Turbo]

23. 😋

[KG]

24. nomnomnom

[Floyd R. Turbo]

32. 😋

[sinkingfeeling]

25. Delectable. Love it at Bob Evan's. I just butter, salt and pepper it.

[Floyd R. Turbo]

34. 😋

[HopeAgain]

27. I never heard of that

I get the pre-made Polenta at Trader Joe's, is that considered mush?

I slice it up, fry it and then bake it with a little cheese on top and covered with homemade tomato sauce - one of my wife's favorite meals.

[Floyd R. Turbo]

33. 😋pretty much the same!

[Kittycow]

39. We had it growing up with lotsa butter and syrup!

Also fried bologna, if anyone ever had that. I liked it really crispy

[Floyd R. Turbo]

41. Yep!

Loved fried bologna aka hobo steak!

[Wellstone ruled]

46. You had to go there.

One of the meat items that you did not need a Ration Stamp for in the Mid Forties Local Mercantile Store sold it in three Pound Tins,didn't need Refrigeration,cheap as heck and the tin cans were re-purposed as plant protectors in the garden.

[Floyd R. Turbo]

47. Its my gift! 😏

[MFM008]

51. My mom used to make it for me

I liked it!

[Binkie The Clown]

52. Fried ANYTHING is enough to turn MY stomach. Another word for "swimming in grease." nt

[Floyd R. Turbo]

59. Grease! Yum! 😋

[left-of-center2012]

53. Why not do a poll?

Love it.

[Floyd R. Turbo]

60. 😋

[Kilgore]

54. Heaven in three steps

Fry the bacon and/or sausage

Fry the mush slices until crispy golden

Enjoy with a little syrup.

[Floyd R. Turbo]

61. 😋

[GoneOffShore]

70. Fry it in duck fat.

[Floyd R. Turbo]

72. Oh man! 😋

[geardaddy]

73. Never had it, but I'd eat it.

[Floyd R. Turbo]

78. 😋

[Codeine]

75. It basically looks like polenta.

I love polenta, even though it’s a spattering nightmare to fry.

[Floyd R. Turbo]

79. Very similar!

Problem solved!

[democratisphere]

76. Cardiac Arrest Detestable.

How can anyone put that into their poor body?!

[Floyd R. Turbo]

80. My mouth loves it!

As for the rest of my body!

[Freddie]

77. Pennsylvania's fabled Scrapple

Is corn meal mush with "pork products" in it. Usually served for breakfast, pan-fried. It's good if crispy on the outside. There is considerable debate over the preferred condiment for scrapple, pancake syrup or ketchup. I vote ketchup.

[Floyd R. Turbo]

81. Ive promised myself Ill try it! 😋

[Kilgore]

83. Try this version of scrapple

I use sage sausage and add a bit of cyanne pepper for a bite.

Pairs very well with fried mush and a side of black coffee and biscuits

[Floyd R. Turbo]

84. Yum! 😋

[GoneOffShore]

82. The alternative is socca or pannisse

Chickpea flour, olive oil, water. Molded and made into fries.
Good stuff.

[Floyd R. Turbo]

85. Sounds good! 😋