Fried Cornmeal Mush With Tomato Gravy

This classic Southern dish transforms simple cornmeal into a comforting, hearty meal. The cornmeal mush is cooked until thick, chilled overnight to set, and then sliced into uniform rounds. These slices are dredged in flour and pan-fried until they develop a satisfyingly crisp, golden exterior while remaining tender inside. Served alongside a robust, savory tomato gravy, this dish offers a perfect balance of textures and flavors. It is an ideal choice for a cozy breakfast, a satisfying brunch, or a unique vegetarian dinner option. The combination of the nutty cornmeal and the bright acidity of the tomato sauce creates a nostalgic, home-style experience that is both rustic and elegant.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Southern

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 271.5

Dietary: Vegan, Vegetarian

Description

This classic Southern dish transforms simple cornmeal into a comforting, hearty meal. The cornmeal mush is cooked until thick, chilled overnight to set, and then sliced into uniform rounds. These slices are dredged in flour and pan-fried until they develop a satisfyingly crisp, golden exterior while remaining tender inside. Served alongside a robust, savory tomato gravy, this dish offers a perfect balance of textures and flavors. It is an ideal choice for a cozy breakfast, a satisfying brunch, or a unique vegetarian dinner option. The combination of the nutty cornmeal and the bright acidity of the tomato sauce creates a nostalgic, home-style experience that is both rustic and elegant.

Ingredients

1 1/4 cup Stone ground yellow cornmeal
1 cup Cold water
3 cup Hot water
1 teaspoon Salt
1/4 cup Vegetable oil for frying
1 cup All-purpose flour for dredging

Directions

1
In a small bowl, combine the cornmeal, salt, and cold water. Whisk until smooth and no lumps remain.
2
Bring the hot water to a rolling boil in a large saucepan over high heat.
3
Gradually whisk the cornmeal mixture into the boiling water, stirring constantly to prevent clumping.
4
Continue to stir and whisk vigorously until the mixture returns to a boil and begins to thicken.
5
Cover the saucepan, reduce the heat to low, and let the mush simmer for 5 minutes.
6
Remove from heat. The mixture should be very thick. Pour it immediately into an oiled 9 x 5 x 3 inch loaf pan.
7
Smooth the top with a spatula and refrigerate overnight, or for at least 4 hours, until completely firm.
8
Remove the pan from the refrigerator. Run a knife around the edges to loosen the mush, then invert onto a cutting board.
9
Cut the loaf into 1/2-inch thick slices.
10
Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat.
11
Dredge 3 or 4 slices in the all-purpose flour, shaking off any excess.
12
Place the dredged slices in the skillet and fry until golden brown on one side, about 3-4 minutes.
13
Flip the slices and fry until golden brown on the other side, about 3-4 minutes more.
14
Transfer fried slices to a plate. Add more oil to the skillet as needed and repeat with remaining slices.
15
Serve the fried cornmeal mush warm, accompanied by tomato gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 271.5kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 4887.0mg204%
Total Carbohydrate 56.2g19%
Dietary Fiber 5.5g22%
Sugars 1.8g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornmeal, mush, fried, gravy, tomato, southern, comfort, breakfast, vegan, crispy, pan-fried, homestyle, grain, dinner, vegetarian, savory, brunch, rustic, hearty, classic

Read it online: https://www.chefs-mate.com/recipe/fried-cornmeal-mush-with-tomato-gravy/