Cornmeal mush with butter and cheese
A warm bowl of creamy cornmeal mush transforms a humble shelf staple into comfort. The degerminated corn meal cooks into something silky and substantial, perfect for a quiet weeknight when you want dinner on the table fast.
About 290 calories a serving, 10 g protein, 16 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup [55 g] sharp cheddar cheese, grated
From your shelf
- 1 cup [170 g] yellow corn meal, yellow (Quaker)
Staples
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon pepper
- Bring 4 cups of water to a boil in a heavy pot over high heat; add 1/2 teaspoon of salt.
- Slowly pour in 1 cup of cornmeal while whisking constantly to avoid lumps, then reduce heat to low and stir often with a wooden spoon for 15 minutes, until the mush thickens and pulls away from the sides of the pot.
- Stir in 2 tablespoons of butter and 1/2 cup of grated cheddar cheese until they melt into the mush, then season with 1/4 teaspoon of pepper and taste for salt.
- Divide between two bowls and serve hot.
Note Swap sharp cheddar for any cheese you have. Leftovers keep four days in the fridge and can be reheated gently in a pot with a splash of water stirred in, or sliced, fried in butter, and served with a fried egg on top. Serve with a green salad, hot sauce, or a simple tomato sauce on the side.
On the label
DEGERMINATED YELLOW CORN MEAL, NIACIN*, REDUCED IRON, THIAMIN MONONITRATE*, RIBOFLAVIN*, FOLIC ACID*.
Quaker, flours & corn meal, serving 27 g, package 25 lbs/11.3 kg. Ingredients as printed on the label.
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Cooks as corn. Half of it left? Use up the corn.