Floridian Coconut Cornmeal Mush

Name: Floridian Coconut Cornmeal Mush
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 4
Cuisine: Southern
Ingredients: 2 c cornmeal; 1 c shredded coconut; 1 c cooked rice; 6 c water; 1/4 stick butter or margarine

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By Tom Stormcrowe
@Tom_Stormcrowe

I was puttering around wanting an easy, quick, cheap breakfast and came up with this little jewel.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 Comments

Serves:

Prep:

12 Hr

Cook:

20 Min

Method:

Griddle

Ingredients

2 c

cornmeal
1 c

shredded coconut
1 c

cooked rice
6 c

water
1/4 stick

butter or margarine
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How to Make Floridian Coconut Cornmeal Mush

Step-by-Step

Heat the 6 cups of water toa boil, stir in the cornmeal, coconut and cooked rice. Reduce heat IMMEDIATELY. Stir the mush as often as necessary to prevent scorching and sticking until the cornmeal is cooked. This should take 5-10 minutes, depending on whether it's coarse or fine corn meal.

Pour the mush into a loaf pan and refrigerate overnight. In the morning, slice and fry on a griddle until golden brown. I use butter to fry it in as well. Serve with butter and syrup or butter, powdered sugar and cinnamon dusting, either one.

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About Floridian Coconut Cornmeal Mush

Course/Dish: Other Breakfast

Main Ingredient: Rice/Grains

Regional Style: Southern

Other Tag: Quick & Easy

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