Tuesday, February 07, 2006

A Favorite Amish Breakfast

This is something everyone in my family loves for breakfast. One time my children invited a family for breakfast before church, on mothers day. And told the family coming that I was making this for everyone. Well, needless to say having company to cook for before we had to leave for church at 9 am was a bit of a rush. But it turned out just fine. The next year, I wanted my breakfast in bed on mothers day !

Fried Cornmeal Mush With Tomato Gravy
Yield: 6 Servings
1 1/4 Cup Stone yellow cornmeal,
1 Teaspoon Salt
Vegetable oil for frying
1 Cup Cold water
1/4 Cup All-purpose flour
3 Cup Hot water
Flour for dredging
In a small bowl, combine the cornmeal, salt, and flour. Gradually whisk the
cold water into the mixture.
Bring the hot water to a boil in a large saucepan over high heat and gradually whisk in the cornmeal mixture.
Stir and whisk until it boils.
Cover, lower heat, and simmer for 5 minutes.
The mixture will be very thick.
Pour into an oiled 9 x 5 x 3 inch loaf pan and refrigerate overnight.
The next day, cut the loaf into 1/2 inch slices.
In a skillet, heat 2 teaspoons of oil or bacon fat.
Dredge 3 or 4 slices in the flour and fry them over low heat until golden brown on both sides.
Continue to cook remaining mush, adding oil to the skillet as needed.

Serve with either maple syrup or Tomato Gravy and plan on 3 to 4 slices per person. We like the tomato gravy best.
You can make the tomato gravy simply by making a white sauce and adding acan of tomato sauce or for a quick alternative, use tomato sauce out of a jar, its not the same but still tastes good.


eyelandgirl said...

Fried Cornmeal mush was one of my Dad's old-time favorites for breakfast. When I was growing up, we always had a coffee can of bacon grease around for frying just about anything. We served it with ketchup or maple syrup. I always thought it was an old New England recipe.

Mary said...

oh my favorite breakfast, dinner or supper. But eat it with butter and honey.. MMMMMM

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