Simple Pleasures Food Treasures

I confess, I read about and watch videos about cooking more than I actually cook. However, there are times when I just have to bust out and create something that strikes that nostalgic chord. I was remembering my childhood and thinking of some of the foods my Dad had introduced us to. Other than that one time after a really good afternoon at the pub when he came home and made sandwiches of sardines dressed them with fried eggs, mustard, mayo, ketchup, AND peanut butter, for the most part he was a simple man and loved simple hearty meals. Cornmeal was one of his favorites. Cornmeal, definitely an unsung hero, is a surprisingly versatile food that has been used for hundreds of years as a dietary staple. As we enter times of scarcities and food shortages, and look for inexpensive foods with a long shelf life, this humble commodity can become a shining star at your table.

Johnny Cakes - Hoe Cakes - Corn Pone

Johnny Cakes, Hoe Cakes or Corn Pone, this cornmeal flatbread can find a place at any table. This Southern staple purportedly came from Indigenous peoples but as you scout around the recipe sites, you will see the history of this simple food varies. The name "hoe cakes" is thought to have been derived from the method of cooking them on the flat surface of a hoe in a campfire. Not only is this cornmeal flatbread delicious, but it's simple and easy to make as well. All recipes include three primary ingredients of cornmeal, salt, and water. From there, additions to the basics can be white or wheat flour, eggs, butter, baking powder, milk or buttermilk, and though it isn't traditional sugar or another sweetener. Exactly how you choose to make your cornmeal cakes will be determined by how you choose to use them. You can find recipes galore, but here's a basic Johnny Cake recipe to get you started.

If you're looking to use your Johnny Cakes as bread with a meal, or as flatbread to top with ingredients for an open-face sandwich, you might forego the sugar and opt to enjoy the rich corn taste and crisped edges. Since I can only have fish, fowl, seafood and vegetables, the Trinity Shrimp Johnny Cake recipe really catches my eye. This show stopper shows how a simple staple can be dressed to the nines as they say. Cheddar cheese, chives and jalapeno peppers debut in these Johnny Cakes topped off with a delightful shrimp covered in a tomato-based Trinity sauce.

Now, if you can have meat, be sure to check out the links at the bottom of this article for bacon-stuffed hoe cakes and mini hoe cakes with sausage.

If you're looking for a delightful breakfast, cooking them up just like pancakes and serving with butter and your choice of syrup or fruits and jams can be heavenly.

And if you're Vegan, you don't have to miss out on the fun. Check out this recipe:

Mush - Polenta - Grits

Another cornmeal favorite of mine is fried mush. Just thinking of this as I'm writing has my mouth watering. I've put Polenta and Mush together because Mush is a derivative of Polenta. Just like with Johnny Cakes, how you plan to serve your polenta/mush determines what recipe you will use.

Fried mush reminds me a bit of a cross between fried morel mushrooms and fried yellow squash. Morel's are difficult to come by unless you live in the right areas and yellow squash is seasonal. The fact that cornmeal is available year around means I can have fried mush any time I want to!

I've heard people say they serve their fried mush with butter and syrup to eat just like pancakes made from flour or johnny cakes/hoe cakes made from cornmeal. While that sounds good, I just fry mine up thin and crisp and eat them the same way I would eat fried yellow squash - which happens to be with my fingers actually. A fork is mighty handy though when they are fresh out of the skillet and wonderfully hot.

If you become a fan of fried mush, the good news is, you can buy it in the grocery store labeled Polenta in a roll that resembles cookie dough. It doesn't require any refrigeration until after you cut it open. Be warned that a bit of liquid might drain out when you cut that plastic wrap. When buying and making fried mush this way, you have small rounds of whatever thickness you desire. The thinner the patty, the crisper it will be when fried and likewise, the thicker patty will be softer in the middle. I love the convenience of buying rolls like this because it is no muss, no fuss - just slice, fry, and eat! (Note: Although this is an Amazon link, it is not an affiliate link so I do not make any money by sharing this link.)

Though I looked for recipes specifically using fried mush, I found mostly recipes that served it with butter and syrup as a breakfast food. However, anything that I would serve over rice, I would serve over fried mush. In fact, according to this website about mush, the health benefits of mush, aka Polenta are astounding!

I did find an intriguing recipe that referenced mush but it is more on the Polenta side. But what is polenta vs. mush? According to an article by the Baltimore Sun, "mush, sold in bricks in supermarkets -- and wonderful for breakfast -- has a heavy texture and an assertive corn flavor. Homemade polenta has a creamier, more delicate texture and a noticeably sweeter flavor because of the longer cooking time. Italians say true polenta has a more interesting texture, too. " The article gives several simple polenta recipes and provides suggestions to enhance the flavor using chicken broth, milk, herbs, cheeses, or meats. There is even a recipe for grilled polenta using ingredients of cheese, shitake mushrooms, sun dried tomatoes, green onions, and thyme. It is definitely a recipe I want to try. If the article had shown photos, my keyboard would be covered in drool for sure.

Polenta is served much the same way as grits, which is also a ground corn product made from less sweet, less starchy corn varieties. While polenta is made from yellow corn, grits are primarily made from white corn/hominy although grits can be made from yellow corn as well. The packaging for grits will tell you whether they are made from white corn or yellow. This article by Bon Appetit gives a more in-depth explanation of the differences between polenta and grits. The most fabulous thing about polenta or grits is that you can top them with anything that you use to dress pasta or rice.

As a fan of Au gratin potatoes, I found this polenta and cheese recipe to be quite intriguing. The recipe looks extremely simple and the photo shows the promise of delicious outcome. I'm definitely trying this recipe over the weekend.

Southern cuisine similarly touts cheese grits. I'm saddened to think that during my three years of living in New Orleans, not once did I partake of grits. I see now, how much I missed out on. This Food Network article gives more information and history about grits and details the differences between grits and polenta. I have to say that the shrimp dish at the beginning of the article made my mouth water.

Polenta recipes are plentiful and diverse. Check out these next beauties.

This one asserts that it is a cross between baked polenta, a quiche and a frittata. I love everything it offers so I have no doubt this recipe will be a home run.

This recipe reminds me of Shepherd's Pie using polenta instead of mashed potatoes.

This vegan, gluten-free, savory polenta pie not only sounds delicious and nutritious, it is a gorgeous presentation.

As a fan of the Mexican seven-layer dip, this vegan friendly polenta recipe definitely wins a spot with me.

And finally, I share this polenta recipe collection from BBC Good Food.

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I hope I have tempted you to look at your inexpensive, humble bag of cornmeal with a fresh eye and helped you expand your options for your palate. But just in case you need a bit more of a nudge, I've included links to some additional great recipes that were just too good to keep to myself.

Other Recipes of Interest:

Easy Hoe Cakes Recipe (Johnny Cakes)

Baby Johnny Cakes, Baby Maple Sausage Patties And Big Baby News

Green Chile Cheddar HoeCakes

Bacon Stuffed Griddle Cakes

Sweet Buttered Polenta Pancakes with Fresh Summer Berries

The Fluffy, Buttery Johnny Cakes That Transport Me to My Grandmother’s Kitchen

Sweet Corn Johnny Cakes

Mexican Polenta Pie

Fontina Polenta Pie with Beef and Mushrooms