Cornmeal Mush with Pulled Pork

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.

Cornmeal Mush with Pulled Pork

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.

Cornmeal Mush with Pulled Pork

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 jalapeƱos, cheddar cheese, and more BBQ sauces than any three individuals really need.

Cornmeal Mush with Pulled Pork

Dinner was served. And it was delicious.

Yield: 4

Cornmeal Mush with Pulled Pork

Cornmeal Mush with Pulled Pork
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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 jalapeƱos (optional)
  • BBQ sauce (also optional)


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.


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

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