recipe: grilled cornmeal mush

Tony and I got a grill for Christmas from my parents, and we have been using that puppy regularly all spring. Food just tastes better with that grill flavor, with some char on it.

The weather was perfect last night, so of course we grilled. I read in the newspaper that you can grill cornmeal mush, so I decided to try my hand at it. I made up this recipe, based on my previous experience with mush and quick Internet research on cooking techniques. It turned out to be a fantastic side dish. Grilled mush is definitely a keeper recipe. (Oh, if you're fancy, feel free to call it grilled polenta.)

It's crisp on the outside and creamy inside with a great charred flavor.

Grilled Mush

• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup cornmeal
• pepper to taste

Bring water to a boil in a medium sauce pan. Add salt.

Slowly pour cornmeal into boiling water, whisking constantly for 2 minutes to remove lumps as mixture thickens. Be very careful to avoid splattering yourself. (I've been burned before by mush.)

Turn heat to very low and cover. Cook for about 45 minutes, stirring bottom and sides of pan every 5 to 10 minutes. Season with pepper.

Pour cornmeal mixture into a greased mini loaf pan.

Refrigerate until firm, at least two hours or overnight.

Before grilling, remove mush from pan and slice into 6 pieces.

Place directly on grill and cook 10 minutes per side over medium heat.

Serves 2 to 3.

recipe: fried squash

Hello there, squash. So nice to eat you. 

I picked the first squash from my garden this week, and Tony and I ate it as a side dish with our Fourth of July dinner. In true American fashion, I took this completely healthy vegetable ... and fried it. 

Fried Squash

• 1 medium yellow squash
• 1 egg
• 1/3 cup cornmeal 
• Salt and pepper
• Olive oil for frying

Slice squash to desired thickness, around 1/4-inch to 1/8-inch. Whisk egg in bowl, and dip squash into egg wash. In separate bowl, mix cornmeal, salt and pepper, and coat squash with cornmeal.  

Heat olive oil in large frying pan over medium heat, and fry squash until golden brown, a few minutes per side. Remove from frying pan and set on paper towels to drain excess oil. One medium squash will make enough for 2 to 3 people as a side dish.  

There's the finished product, accompanying burgers and potato salad.

<3

Tony and I took advantage of the mid-week holiday to catch up on Season 4 of True Blood on DVD. Then we made the best of the hot weather by going for a swim at Camille and Matt's place. Where we were greeted by Gibbs, who is a patriot indeed. 

After dinner, Tony and I walked over to Lincoln Park, where folks were setting off very large firecrackers right in the park, which was slightly alarming but also cool. We also had a pretty decent view of the Capitol building and the National Mall fireworks show. You can see both shows in this photo:   

Happy Fourth of July!