Comments on: Breakfast Week-Fried Mush

By: Ron Becker

Ron Becker — Thu, 15 Dec 2011 22:18:43 +0000

Cook down scrapple or pudding meat in the water before adding the corn meal and you will have what the Penn. Dutch call paan haas. It has a peppery liver flavor.

By: Victoria S

Victoria S — Sun, 09 Oct 2011 20:45:54 +0000

Yummy! This was so delicious! Thank you so much for the recipe!

By: Shannon

Shannon — Tue, 10 May 2011 00:28:09 +0000

My nana would make polenta! Thanks for the smaller recipe. She would always make big batches. A couple other ways to enjoy fried polenta is with butter and parmesan cheese or with red sauce on top. Meat or plain. Your choice. Yum.

By: Viktoriah S

Viktoriah S — Tue, 19 Oct 2010 18:55:19 +0000

YUMMY! I just finish my last strip ^_^ Thank you so much for sharing the Recipe!

By: Mom’s Breakfast Club | Weekend Mornings

Mom’s Breakfast Club | Weekend Mornings — Tue, 28 Sep 2010 11:05:29 +0000

[...] meal then, so we rotate between pancakes, waffles, and French toast, with sides of fried eggs and fried mush (which is way more delicious than it [...]

By: Susannah

Susannah — Sun, 27 Jun 2010 00:56:51 +0000

I, too, thought of “The Witch of Blackbird Pond” while reading this post! Great minds, you know… Sounds yummy, think I’ll give this a try. I’ve never had fried mush, polenta, johnnycake, or whatever you want to call it. But I’m a big fan of cornbread so I’m thinking I’ll like this too. Thanks for the tutorial!

By: Sarah

Sarah — Sat, 27 Feb 2010 20:17:51 +0000

Wow thought I was the only one still making “mush” . My husbands mother made it all the time, she added left over roast, finely chopped and for part of the liquid, beef broth from the roast. She usually floured it a bit before frying.

By: cheryl

cheryl — Mon, 22 Feb 2010 16:32:53 +0000

love your website.your family is so blessed to haveyou.my grandma also lived on the farm and she made mush. it was so good.i begged her 4 it all the time. my daughter now asks me to make it. the slurry is tops no more lumps.thanks cheryl

By: Vera

Vera — Mon, 22 Feb 2010 15:35:30 +0000

This is definitely fried mush… My uncle would make this every day. You see on Saturday night he would make the mush. He made enough to make a large loaf and would refrigerate it until it was ready to cook in the morning. He was a bachelor. This was his breakfast for the week. He would leave the loaf pan in the fridge and only slice what he would eat and cook that for breakfast. Usually two slices every day. Fried them up in a cast iron skillet that was well seasoned. Used butter to fry them in and when they turned a golden brown, then he would take them off, serve them up hot with Karo syrup. Never had it with maple syrup, but I suppose that would be good too. Since I only ever had it with the dark Karo, I look forward to that taste. Really brings back the memories…. Thanks…

By: Nancy

Nancy — Mon, 01 Feb 2010 02:04:47 +0000

My mother made this and I loved it. Haven’t had it in years! Making it tomorrow night for dinner w/scrambled eggs & bacon. Can’t wait.