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Title:
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Fried Corn Meal Mush and the Best Tomato Gravy Ever |
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Date:
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08/15/2008 11:48:17 |
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Posted by:
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KitchenWitchCooks |
Fried Corn Meal Mush and the Best Tomato Gravy Ever
Serves 4-6
Fried Corn Meal Mush
**Make a day in advance
1 ¼ cups yellow cornmeal, preferably stone ground
1 teaspoon salt
¼ cup all purpose flour
1 cup cold water
3 cups hot water
vegetable oil for frying
flour for dredging
In a small bowl, combine the cornmeal, salt and the ¼ cup of flour. Gradually whisk the cold water into the mixture. Bring hot water to a boil in a large saucepan over high heat and gradually whisk in the corn meal mixture. Stir and whisk until it boils. Cover, lower the heat and simmer for 5 minutes. The mixture will be very thick. Pour into an oiled 9×5x3 loaf pan and refrigerate overnight.
The next day, cut the loaf into ½ inch slices. In a skillet, heat 2 teaspoons of vegetable oil. Dredge 3 or 4 slices in flour and fry over low heat until golden brown on both sides. Continue to fry remaining corn meal mush slices, adding oil to the skillet as needed. Serve with tomato gravy.
3-4 slices per person.
The Best Tomato Gravy Ever
Serves 4
2 tablespoons vegetable oil
1 package George Washington Brown (or 1 tablespoon beef bullion)
¼ cup of finely chopped/minced onion
3 tablespoons all purpose flour
1 bay leaf
1 ½ cups tomato juice
½ cup milk
2 teaspoons brown sugar
1/8 teaspoon celery salt
1/8 teaspoon black pepper
Heat vegetable oil in a medium saucepan over medium heat, add onion and cook until the onion begins to turn yellow. Add the George Washington Brown, flour and bay leaf. Continue to cook until the flour is deep golden brown, about 4 to 5 minutes. Add the tomato juice and whisk until the gravy is smooth. Add the remaining ingredients, whisking until smooth. Cook gravy until the mixture thickens - this be will a thick gravy, about 4 to 5 minutes. Remove the bay leaf and serve over warm fried corn meal mush.
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