American Sweet Corn Mush

can be served as a main dish and as well as a dessert

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Ingredients

500 ml	milk
250 ml	water
¹/₂ tsp	vanilla extract
1 tsp	salt
3 tsp	sugar
1 cup(s)	polenta
1 handful	raisins
1 handful	walnuts
1 pinch(es)	cinnamon
some	butter
some	vegetable oil

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 30 min Resting time: ca. 1 day / Grade of difficulty: medium / Calories per portion: n/a

In a saucepan, combine the milk with water, salt and two teaspoons of sugar and bring to a boil. Add the cornmeal in a thin stream, whisking as you go, until all the grains have been incorporated and there are no lumps. Reduce the heat to low. Stir with a wooden spoon every couple of minutes, for 20 minutes or until the mixture starts to come away from the pan and the grains soften. Pour in the raisins, walnuts, cinnamon and vanilla.

Transfer the hot mush into a new, rinsed pan and use a spatula dipped in hot water to spread out the mush evenly. Cover and place into the fridge overnight.

Cut the mush into six squares and sprinkle the top with ½ teaspoon of sugar. Heat the butter and oil in a non-stick pan over medium heat. Add the mush slices, sugar side down, and fry until golden. Again sprinkle the top with sugar and flip. Cook for another 3-4 minutes.

Serve with maple syrup or a compote of your choice.