Tuesday nights Dinner

When someone asks me "Whats your favorite meal to serve for dinner?" I always say Breakfast!
Its too hot to mess with much or spend too much time near a hotter stove...so while the house was quiet late last night, I made some corn meal mush and popped it in the fridge to firm overnight.
I'm making fried mush for dinner with some pure maple syrup drizzled over it for our meal tonight. Does anyone else think an American using the term "Polenta" is pretentious? Its Corn Meal MUSH people...and unless your out to impress the locals while living in Italy? It will still be corn meal mush when you eat it.
Delicious as a creamy cereal for breakfast, or with a little doctoring a savory side for dinner...we love it best crispy with maple syrup drizzled over it.
Old School Corn Meal Mush
*This recipe is doubled for putting in a metal bread pan & frying pieces next day
6 cups boiling water
2 tsp Sea or Kosher Salt
2 cups Medium grind cornmeal (I use Bob's Red Mill)

*Bring water and salt to a boil and slowly but while constantly stirring or whisking, pour in cornmeal. Lower heat some but you want to keep it bubbling/cooking for at least 20 minutes. Guess what? You have to stir or whisk it almost constantly during that time too so it doesn't stick or burn. Medium grain cornmeal is a little tricky to work with...while left to its own devices it will thicken quickly? You have to cook it long enough for the grains to soften/cook/open up some too. Ive never gotten away for less than 20 minutes of cook time. If your eating it creamy for cereal or as "Polenta"? you will be able to tell when its done. It will resemble cream of wheat or thick grits.
If making mush for frying the next day? A little less water can be used for a firmer "loaf" to slice for later frying.
When done cooking, place mush into a metal bread pan, smooth top and pop in the fridge to cool. When cooled put plastic wrap or aluminum foil over it.  Leave overnight in the fridge. When ready to prepare: Invert firmed loaf onto a cutting board while melting approximately 1 tablespoon of vegan butter in a skillet. *Note: i have tried frying "bare" in a non stick skillet but it doesn't crisp up nearly as well without the vegan butter. Slice pieces fairly thin for frying. Top with drizzles of pure maple syrup. Enjoy!