As a kid, I would sometimes convince my mother to purchase a tube of cornmeal mush from the grocer.  She introduced me to mush, and I’ve always liked it.

Of course, mush for breakfast is like polenta for dinner, which is something else I like.

Last weekend I decided to make some mush at home.  I opened The Joy of Cooking, found the recipe, and went to work.

My only complaint — this needs more salt. 
I’ve been enjoying mush for breakfast for the last week, usually with honey on top, but one time with maple syrup.


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