Ingredients:

  • 4 cups (950 ml) Water
  • 1 teaspoon (6 g) Salt
  • 1 cup (150 g) Yellow Cornmeal (Stone-ground recommended for texture)
  • 2 tablespoons (30 g) Unsalted Butter, or vegetable oil, for greasing the pan
  • 1/4 cup (60 ml) Milk (optional, for creamier mush)
  • 4 slices Thick-Cut Bacon
  • 1/4 cup (60 ml) Pure Maple Syrup
  • 1 tablespoon (15 ml) Apple Cider Vinegar (optional, for tang)
  • Pinch of Red Pepper Flakes (optional, for a little kick)
  • 2 tablespoons (30 ml) Vegetable Oil, or rendered bacon fat

Instructions:

  1. Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal, ensuring no lumps form.
  2. Reduce heat to low and simmer, stirring constantly, until the mixture thickens and pulls away from the sides of the pan (about 15-20 minutes). Stir in milk, if using, during the last 5 minutes of cooking.
  3. Grease the baking dish with butter. Pour the cooked cornmeal mixture into the prepared dish, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until firm.
  4. Cook bacon in a skillet over medium heat until crispy. Remove bacon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet. Crumble the cooked bacon.
  5. Add maple syrup, apple cider vinegar (if using), and red pepper flakes (if using) to the skillet with the reserved bacon fat. Heat over low heat until warmed through. Stir in the crumbled bacon.
  6. Remove the chilled mush from the refrigerator and turn it out onto a cutting board. Slice into 1/2-inch thick rectangles or squares.
  7. Heat vegetable oil (or rendered bacon fat) in a large skillet over medium heat. Carefully place the sliced mush into the hot oil, ensuring not to overcrowd the pan.
  8. Fry the mush for 3-4 minutes per side, or until golden brown and crispy.
  9. Drain the fried mush on paper towels. Serve immediately, drizzled with the maple-bacon syrup.