Freezing cornmeal mush

Mold them into shape with a cookie or biscuit cutter, or a cleaned tuna
can with top and bottm cut out. Set them in the freezer on a flat
sheet to harden, then wrap tightly in plastic. and return to freezer.
It looks like freezing individual hamburger patties.

I use the same method for freezing salmon or liver pate, to pull out
individual servings, although the seafood suffers a bit in the freezer.

Some day I need to look up what polenta is. It seems to be this week's
comparison topic.

LenS said:

I like cornmeal mush for breakfast now and then but rarely make it.
When I do I make a little extra and chill the leftover mush overnight
in a plastic container and then slice and fry it the next morning.

Occasionally I experiment with polenta made with the leftover mush.

Polenta isn't grits. And vice versa.

The standard corn for grits is ground white hominy.
Polenta is traditionally ground yellow corn.

Hominy used to be made by soaking the kernels in lye, and some is still
made that way. The lye removes the hull. There are other methods that
accomplish the same thing and the finished corn is also sometimes called
hominy. <http://www.quakergrits.com/QG_Products/oldfashioned.htm>

Polenta is just ground yellow corn, no lye, not extra treatments.
<http://www.ansonmills.com/products.html>

Quoted message said:

I'd like to make a somewhat larger amount and freeze the unflavored
mush so I can fry some for breakfast or try some new polenta idea
whenever the mood strikes me, but I haven't been able to find any
information about freezing mush.

Grits can be frozen, but you'll get some weeping as the starches permit
moisture purging.

Same for polenta.

Pastorio

Quoted message said:

LenS said:

I like cornmeal mush for breakfast now and then but rarely make it.
When I do I make a little extra and chill the leftover mush overnight
in a plastic container and then slice and fry it the next morning.

Occasionally I experiment with polenta made with the leftover mush.

On Wed, 04 May 2005 23:38:35 -0400, "Bob (this one)" <[email hidden]>

Quoted message said:

Polenta isn't grits. And vice versa.

I know. I was speaking about cornmeal mush, not grits. One of these
days I'll give grits a shot, but meanwhile it's mush and polenta for
me.

Quoted message said:

Polenta is just ground yellow corn, no lye, not extra treatments.
<http://www.ansonmills.com/products.html>

Yes, exactly.

Quoted message said:

It looks as though we're speaking of different products, but I do
appreciate the comments.

Thanks,

-Len

On 4 May 2005 17:51:04 -0700, "[email hidden]" <[email hidden]>

Quoted message said:

Mold them into shape with a cookie or biscuit cutter, or a cleaned tuna
can with top and bottm cut out. Set them in the freezer on a flat
sheet to harden, then wrap tightly in plastic. and return to freezer.
It looks like freezing individual hamburger patties.

I use the same method for freezing salmon or liver pate, to pull out
individual servings, although the seafood suffers a bit in the freezer.

Some day I need to look up what polenta is. It seems to be this week's
comparison topic.

Thanks for the freezing tips.

Polenta is a European dish made from boiled yellow cornmeal, popular
in Italy, I believe, made somewhat like good old cornmeal mush.

While I'm no expert (I'm just learning my way around polenta) it is
made from yellow cornmeal and served with lunch or dinner as a sort of
vegetable, having been flavored with various ingredients including
onion, garlic, other vegetables or sometimes meat products. It's also
served simply with butter.

Thanks,

-Len