Sean Sherman

Old-fashioned Cornmeal Mush with Poached Eggs

Wagmíza Yužápi na Wítka Lolóbyapi

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

This dish is especially soft and creamy, bright tasting, and corny. Top it with blueberries, fresh or dried, maple syrup, or even better, a poached duck egg. For this recipe, you’ll want a heavy-bottomed saucepan and a sturdy whisk. Leftovers are fabulous made into cakes and fried.

Ingredients

  • 1 cup cornmeal or grits
  • 4 cups water
  • Pinch

Method

Put the cornmeal and water in a heavy-bottomed medium saucepan and set over medium heat. Bring to a simmer, whisking constantly, about 5 minutes. Reduce the heat to a simmer and cook, whisking occasionally as the mush thickens, about 40 to 45 more minutes. The mush should be thick enough to drop heavily from a spoon, but still fluid and not sludgy. Whisk in the salt. Remove from the heat. Serve