This recipe is all season favorite. It’s just as good in the summer with a fresh Garlic Tomato Salad or Grilled Salmon Kabobs. Think of it like toast—its role changes depending on the season and what you pair it with.

All of the ingredients are readily available at most supermarkets. For best results, look for fine corn flour in the natural foods or baking section. Avoid instant or self-rising cornmeal blends because it may ruin the result.

Yes, and it’s a great way to customize Fried Cornmeal Mush to your liking. I make a traditional version, but here is  what you can substitute:

• Corn flour: White corn flour works too, but yellow has a heartier flavor. Do not use instant polenta.

• Water: You can replace some of the water with milk or broth for more richness.

• Frying fat: Butter gives a rich flavor, oil keeps it neutral. I prefer to use vegetable oil.

  

• Add-ins: Stir in herbs or spices before chilling the mush for added flavor. You may also skip kale.

Absolutely! Fried Cornmeal Mush is incredibly versatile. Here are some of my favorite ways to serve it:

For a starter, kick things off with my simple Mediterranean Tomato Salad or Cucumber Red Onion Salad.

Pair Shrimp in Lemon Garlic Sauce for a delicious main – both work beautifully.

For dessert, go with my Chocolate Raspberry Tart, Kiwi Pavlova, Raspberry Pavlova, or Tropical Fruits Pavlova. You will love it!

The best options among the drinks are:

Dry Rosé is a stunning match. It’s crisp, fruity, and has just enough acidity to cut through both the fried mush and the richness of the tuna.

A well-balanced Encruzado brings citrusy freshness that lifts the entire plate.

A Vermentino or Albariño works beautifully with herbaceous or citrus marinades.

If you don’t drink alcohol, go for sparkling water with a splash of lemon or a cold iced tea.

Fried Cornmeal Mush is perfect for make-ahead meals. Here’s how to store and reheat it:

• After cooking the mush and letting it set, you can store it in the fridge for up to 3 days.

• Wrap the loaf or slices in plastic wrap or airtight containers.

• To freeze, slice the chilled mush and layer with parchment paper between slices. Freeze for up to 1 month.

• Reheat by pan-frying again in oil. Do not microwave—it ruins the texture. 😉

This makes it great for meal prep or lazy Sunday mornings.

Here are my tips for you:

• Whisk constantly while cooking the mush. This prevents lumps.
• Let the mush cool completely before refrigerating. It sets more firmly and slices better.
• Chill overnight. The colder and firmer it is, the easier it is to fry.
• Use a hot pan and don’t crowd the pan. Fry in batches.
• If it sticks, your pan may not be hot enough or you’re flipping too soon—wait for a golden crust to form before turning.