To celebrate the summer solstice, I made sunny yellow cornmeal “mush” with blackstrap molasses for breakfast this morning.
We are enjoying an overwhelmingly beautiful bright sunny yet not-to-hot day here in central Massachusetts.
The garden is soaking up the sun and growing with leaps and bounds, our moods are sunny, and all is right with the world. The only downside to the solstice is that we are now on the other side of curve and the day length will begin to decrease every day until the winter solstice.
Mush is something my mom used to make for us as kids. It is real down-home comfort food and it is an excellent way to use excess grits or polenta (which are the same thing). I love and adore blackstrap molasses so I use this on mush and pancakes.
Cornmeal mush with blackstrap molasses (gluten free too!)
Ingredients:
- grits or polenta - made as per package/recipe (In this post, I describe making grits)
- cooking spray
- bread loaf pan
- foil
- cast iron pan
- oil
- warmed blackstrap molasses or maple syrup
Directions:
Line the bread loaf pan with foil and spray with cooking spray.
Make your grits or polenta and pour into the lined loaf pan. Cover with extra foil. Allow to cool overnight (or until cold).
Slice and then pan fry until golden brown and warn throughout.
Serve with butter and molasses/syrup.
Enjoy!
Related Posts:
Technorati Tags: summer solstice, mush, blackstrap, molasses, breakfast, Massachusetts, garden, solstice, comfort, food, grits, polenta, pancake
7 comments for this entry ↓
1 Sylvia // Jun 24, 2007 at 10:51 am
These recipe looks great,and the colors….are the summer colors..Divine.My firts visit ,but I certanly come back.
2 Nika // Jun 26, 2007 at 8:46 pm
Sylvia: so glad you like them! Welcome and please come on back and check in when you have time.
3 Hillary // Jun 27, 2007 at 1:58 pm
Hi Nika,
I am very impressed by your food blog! The polenta and molasses combination looks amazing! I might have to give it a try sometime, and I definitely am bookmarking your blog! Keep it coming
4 Nika // Jun 27, 2007 at 2:06 pm
Hillary: thanks! This is so delicious, if you can, do give it a try. I am glad you are a new reader! let me know if you try the recipe.
5 jenjen // Jun 30, 2007 at 3:35 pm
Wow, I never would have picked that polenta and molasses go well together. Looks delicious. And anything with a slow drip of molasses over it has my vote, stunning photos.
6 Food Photo 101 - Lesson 4 | Bucky's Barbecue and Bread // Dec 4, 2007 at 11:03 am
[…] poured over it. If you do not know what cornmeal mush is, I blogged about this before in “Sweet Summer Solstice: Dribbling Night onto the Sun“. I used really cold molasses so that the dripping would go slowly, allowing me to catch some […]
7 Nikas Culinaria » Food Photo 101-4: Composition 1.0 // Dec 4, 2007 at 11:05 am
[…] poured over it. If you do not know what cornmeal mush is, I blogged about this before in “Sweet Summer Solstice: Dribbling Night onto the Sun“. I used really cold molasses so that the dripping would go slowly, allowing me to catch some […]
Leave a Comment