I quickly learned that mush isn’t nearly as scary as it sounds. It’s just a creamy cornmeal mixture that can be fried, just like polenta.
After returning to the south, I had to prepare polenta the way I was use to—a foundation for savory toppings.
To make my polenta cakes, I omitted the leeks from this recipe and pan pan-fried until crunchy, rather than grilling, and topped it off with marinara and a side of plain roasted eggplant.
Enjoy!
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