Cornmeal Mush is topped with leftover Pulled Pork in this easy and filling dish.

Cornmeal Mush is one of those things I never think to make more regularly. Which is too bad, because the bambino loves it. He loves cornbread, polenta (which is a different grind), grits (also different), and he got really excited when I told him I could make Fried Mush (he doesn’t remember having it before). He doesn’t seem to be too fond of hominy, but maybe he just needs a little more exposure to it.

This was the result of trying to find a way to use up the remains of the pulled pork that was on our grilled pizza not that long ago. I always go for the biggest pork butt I can find/afford, because A) Jay would live off nothing but pork if I let him, and B) we usually get at least two, sometimes three meals from it. Pulled pork sandwiches are a given, and between the three of us, that usually takes care of about half. But then there’s still the other half that needs to be used up.

When I went looking for ideas, they were all for things that required ingredients I didn’t have, and didn’t feel like venturing out to purchase. Then I found this recipe. I had cornmeal, already-cooked pulled pork, pickled jalapeños, cheddar cheese, and more BBQ sauces than any three individuals really need.

Dinner was served. And it was delicious.

Yield: 4

Cornmeal Mush with Pulled Pork

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 C already-cooked pulled pork, reheated
• 1 C finely-ground cornmeal
• 4 C water, divided
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 C shredded cheddar cheese
• 1/2 C pickled jalapeños (optional)
• BBQ sauce (also optional)

Instructions

In a small bowl, combine the cornmeal with 1 C water.

In a medium saucepan, add the salt to the remaining 3 C water and bring to a rolling boil. Slowly add the corneal mixture, stirring constantly.

Reduce the heat to medium, and continue to stir constantly, until the mixture is thickened (anywhere from 15-25 minutes).* Stir in the pepper.

Remove from the heat, cover, and let stand for 5 minutes.

To serve, divide the mush between bowls. Top each with 1/4 C of cheese and 1/2 C of the pulled pork. If using, also add the jalapeños and BBQ sauce.

Notes

*The cornmeal will bubble and splatter as it thickens. You may want to stir while wearing long sleeves or a longer oven mitt.br]
Recipe inspired by [Running to the Kitchen

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