On Tue, 29 May 2012 23:50:47 -0400, Cheryl >
wrote:

>On 5/29/2012 6:56 PM, jmcquown wrote:
>
>> My father would have said just buy coursely ground cornmeal. Boil it in
>> salted water to make cornmeal mush. You can find a recipe for fried
>> cornmeal mush/aka polenta in any basic cookbook. Chill the mush in the
>> refrigerator, then roll it and slice it into rounds. Pan fry it in a
>> skillet in butter, season as desired. Polenta is also wonderful topped
>> with red gravy and/or some cheese.
>
>Rolling and cut into thin squares was what I tried for an appetizer for
>our Christmas and they just didn't turn out. They weren't pan fried
>though, but baked and with fresh grated parm cheese sprinkled on top.

They are also baked but they would become dry like adobe... try again
but fry this time... in a liberal quantity of fat, butter or bacon
drippin's work well... typically fried like scrapple.

corn pone
Extremely popular in the southern United States, corn pone is an
eggless cornbread that is shaped into small ovals and fried or baked.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.