Since I’m home with my son during the day now, I’m always on the lookout for new, quick and easy breakfast options. I saw this recipe on the back of my container of corn meal, and it looked like it would be perfect for a busy weekday. This came together really quickly, and the taste was surprisingly good! I flavored ours with milk and real maple syrup, but I think the savory option would be great as a side dish, too. You can use non-dairy milk/butter to keep if vegan if you’d like. It’s a nice alternative to oatmeal or porridge. One note is that the longer it sits, the more likely it is to start getting a bit clumpy. It’ll be interesting to see how the leftovers reheat. The package said it serves 8-10, but I’d say it’s more like 4-5.
Corn Meal Mush
4 Cups Water
1 Teaspoon Salt
1 Cup QUAKER® or AUNT JEMINA® Enriched Corn Meal
Bring 3 cups of water to a boil. Combine the remaining 1 cup water, corn meal and salt; slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over low heat 5 minutes; stir. Serve hot with milk and syrup or with margarine, salt and pepper.
Big Flavors Rating: 4 Stars