Dutch Oven Polenta aka Cornmeal Mush

Serves: 4
Total Calories: 300


3 cups coarse ground cornmeal
2 quarts water
2 tablespoons salt


Bring the salted water to a boil in a deep 12-inch Dutch oven on the camp stove over medium heat. Add the cornmeal a little at a time and stir constantly with a wooden spoon to avoid lumps. When all the meal is added continue cooking and stir frequently over low to moderate heat for 30-40 minutes or until the polenta no longer sticks to the sides of the Dutch. Serve hot in bowls with milk and sugar or maple syrup. For a true Southern breakfast stir in a couple tablespoons of molasses, sorghum, or ribbon cane syrup. Pour any leftovers into a 8” square pan and chill. When chilled it can be sliced and fried in butter to go with ham and eggs.

Nutritional Facts:

Serves: 4
Total Calories: 300
Calories from Fat: 0

This Dutch Oven Polenta aka Cornmeal Mush recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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