Cheesy Parmesan Corn Meal Mush

Posted on January 16, 2022

Are you looking for recipe inspiration? Cheesy Parmesan Corn Meal Mush special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Cheesy Parmesan Corn Meal Mush What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Cheesy Parmesan Corn Meal Mush, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Cheesy Parmesan Corn Meal Mush delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Cheesy Parmesan Corn Meal Mush yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Cheesy Parmesan Corn Meal Mush using 5 ingredient type and 4 manufacturing steps. Here's how to make the dish.

Corn meal mush is a very versatile dish that is popular primarily in the Southern United States. It works a lot like polenta in that it can be served fresh and soft, or it can be chilled, sliced, and fried. The main difference between "mush" and polenta is the corn meal used for mush is not as finely ground as that used for polenta, and in the US when corn meal Mush is served it's usually used as a breakfast food and sweetened. I like using it more as a savory side and this is what we have in this simple recipe.

Ingredients and spices that need to be prepared to make Cheesy Parmesan Corn Meal Mush:

1 cup yellow corn meal
3 1/4 cups water
1 tbs unsalted butter
1/3 cup fresh shredded parmesan
to taste Salt and pepper

Steps to make a Cheesy Parmesan Corn Meal Mush

In a medium sauce pan bring 2 cups of water to a boil. In a separate bowl wisk together corn meal and 1 1/4 cup of room temperature or cold water. As soon as water boils slowly pour corn meal mixture into pan, stirring constantly.

Continue to cook over medium heat until corn meal begins to thicken. Reduce heat to medium low and cook 5 minutes more (watch out for bubbles popping and reduce heat to low if necessary). Stirring constantly through entire step.

Reduce heat to low (if you haven't already). Gently stir in parmesan until fully incorporated. Finish by stirring in butter until melted completely. Taste and season with salt and pepper as desired. Serve immediately.

Note: This dish pairs amazingly well with my Garlic Pepper Baked Salmon. Refrigerate leftovers in a rectangular storage dish (or loaf pan) and use for savory fried corn meal mush.

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