You read the title right. I made Fried Mush. Technically, fried polenta, but without getting into the subtle differences of what makes grits and what makes polenta and what’s simply corn meal, I’m calling it Fried Mush.
When I went grocery shopping, I picked up some Bob’s Red Mill Corn Grits/Polenta, mainly for the Pioneer Woman’s recipe I alluded to in my previous post. For dinner last night, I made a roast chicken (which didn’t turn out, but don’t ask), and one of the sides I made was polenta. Sadly, that was the only thing that was decent enough to eat, and while the bambino LOVED it, there were still LOTS of leftovers. I mentioned that I could slice the rest of it up, fry it, and serve it with butter and maple syrup. The bambino’s eyes lit up, so that’s what I did.
Now, I’m not Southern, so maybe this isn’t authentic or correct, I don’t know. I know that this is how my mom eats fried mush (although I also know she likes hers just shy of burnt to a crisp), and she was born and raised in North Carolina. And while the rest of my family hates grits with a passion (which I find amusing, since my mom’s family is basically from West Virginia/Eastern Kentucky, and my dad’s family ended up in Indiana by way of Maryland and Virginia–All of which screams “south” to this former Buckeye), I don’t mind them. My grandad used to eat them with butter, salt and pepper, which is how I usually eat mine (I’d have tastes of his whenever we’d visit Ft. Lauderdale and go out for breakfast). Apparently, the bambino isn’t going to mind them either.
I have to say, it’s a pretty filling breakfast on its own–I had 3 smallish pieces and was stuffed. But some sausage or crispy bacon would go well with this too.