May 19, 2017
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
1 hr 5 mins
- Yields: 4 servings
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.
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.