Creamy Cornmeal
Creamy Cornmeal

Creamy Cornmeal


May 19, 2017

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This traditional Cherokee recipe, whether you call it polenta, grits or corn mush, is delicious, simple and versatile. Served warm it is creamy goodness. Allowed to cool, it can be sliced and then fried or grilled to be used as a platform for other ingredients or for a new, old take, on french fries. Use flint corn meal if you can find it.

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Yields: 4 servings


4 cups water

1 teaspoon salt

1 cup yellow cornmeal

2 tablespoons unsalted butter


Bring the water and salt to a boil in a 3 quart heavy saucepan.

Add the cornmeal in a thin stream, gently stirring the water with a whisk or long handled spoon.

Cook over medium heat for about 2 minutes, constantly whisking or stirring with a long handled spoon.

Creamy Cornmeal

Reduce heat to very low and cover the pan. Cook on bare simmer, stirring for about a minute after every 10 minutes. Cook for 45 minutes total. It is very important you stir for one minute every 10 minutes or the cornmeal will stick and burn.

After 45 minutes of cooking, remove from the heat and stir in the butter. Add salt to taste and serve while still warm.

Creamy cornmeal is great all by itself. Add a little drizzled honey for a sweet treat or experiment with adding some grated cheeses for a savory side dish.