I grew up with corn meal mush as a regular part of breakfast. Not every day but 2-3 times a week. Always cooked to a stiff thickness and we had it with milk, brown sugar and raisins. After I left home I had it occasionally and always enjoyed it. Comfort food. But as time passed and my wife didn’t make it, I kind of let it fall away as part of my diet.

We spent Easter with Mom and we got watching some YouTube videos about forgotten foods from decades past. Corn meal mush was one of them. We both recalled fond memories of it so I made it the following morning. Talk about a flood of good memories. For a minute I was back on the old farm house dining room table. Now I’m having it on a regular basis. And having the leftover mush fried the following morning with my eggs and bacon. A little maple syrup and we’re talking breakfast bliss.

Anyone else still like corn meal mush and have it on a regular basis?

I used to make it but can't really do the carbs any more

we called it corn pudding and added a can of corn to it

also did grits usually cheesy grits , cheesy grits and shrimp was really good

my mother made none of this my wife went to college in the south and liked southern cooking so I learned to make things really most of what we think of today as southern cooking is reconstruction cooking.

yup good stuff , and cheap eats , but cheap carbs are not for me any more almost all meat and veg , it can be cheap meat but the type 2 diabetic doesn't do carbs well

We were Farina people, with sugar and milk, mom would fry leftovers up and called it fish, lol, imagine my surprise when I got real fish!... :D, good ol poverty food..

I still enjoy oatmeal, and my wife prefers grits and hot brown rice mush....but I like any hot cereal, except buckwheat, that stuff tastes like dirt, lol

But corn meal mush has eluded us, other than grits.... trying to stay lower carbs we usually only have it once a week or so...

Ever had shredded stale white bread in milk, with sugar?...

Gramma used to give me bread and milk for a before bedtime snack. No sugar. Just fresh homemade bread and milk poured into it.

Many years ago was invited to a dinner party at my inlaws house. Wife's grandfather was a chef at Italian restaurant in Chicago and he was doing the cooking. Meal planned was a chicken dish over polenta? So I had to ask......"what's polenta". They told me hard to describe.......but wait and see. So I keep an eye on kitchen and when it comes time to make polenta.........I start paying attention. Lo and behold.......polenta is is nothing more than a stiff pan of grits. They treated it like mashed potatoes and put chicken mix and a red sauce on it.

Corn meal mush is just a stiff bowl of grits / polenta. Italian grocery stores sell polenta in about 4 variation.........coarse or fine.......white or yellow. Grits or cornmeal......white or yellow........are same thing.

As a kid growing up, our cornmeal mush was cooked night before,.......very thick......then poured in a loaf pan to setup overnight. When ready......it was sliced thin.......about 1/4 inch......forming a slice about same size a a pack of cigs. Then dipped in thin egg wash to make it sticky, then rolled in cornmeal. Fried in a skillet of near smoking hot oil until crispy on outside. It had some crunch too it. That along with fried eggs and bacon went on a plate like a pancake and poured syrup over it. It was fit to eat.

Anything not fried like that would be considered a variation on grits........thick or thin......but still grits. 100 ways to eat those and all of them good!