Corn Meal Mush (Polenta)

by on February 20, 2012 » Add the first comment.
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  • 1/2 CU Arrowhead Mills Stone Ground Yellow Corn Meal
  • 1/2 CU Apple Juice ( Cranberry tastes good too )
  • Soak for 1-12 hours ( overnight works best for me )


  • 2 CU boiling hot water
  • Two eggs
  • 1/2 tsp salt
  • 2 tsp onion – minced
  • Zest and juice from one lemon
  • 1/4 C cream
  • 4 TBL butter


  1. Whisk or strain dry corn meal before anything to assure there are no dry clumps
  2. Soak your corn meal overnight – see above
  3. The next morning, bring water to a boil
  4. As water is heating, mix corn meal and apple juice in with the egg, salt, onion and lemon
  5. Add corn meal mush to boiling water a spoonful at a time, whisking constantly
  6. NEVER bring back to a full boil
  7. Stir frequently for five minutes
  8. Whisk in 4 TBL softened butter ( and optionally Parmesan cheese )
  9. Cover and cook over reduced heat 10 minutes
  10. Stir every 2-3 minutes – cook until thickened
  11. Stir in cream.
  12. Serve with milk and/or sugar
  13. Top (or side) with a poached egg


  • Optional and best: grind your own corn meal from corn
  • Try with 2 TBL pecarino cheese ( or other goat cheese )
  • The Many Faces of Polenta
    • Called Polenta in Spain and Italy
    • Called Grits in the Southern United States
    • Czech Republic name: Kukuřičná Mouka
    • Hominy Grits are more common in the South U.S. They have a larger and more coarse texture than cornmeal

Find more like this: Appetizers and Sides, Breakfasts, World Cuisine

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