My grandfather talked about eating this for breakfast lunch and dinner during hard times.

This 3-ingredient fried cornmeal mush is the kind of food our grandparents leaned on when times were tight—cheap, filling, and surprisingly comforting. My own grandfather used to talk about eating something just like this for breakfast, lunch, and dinner when money was scarce. You cook simple cornmeal into a thick porridge, let it firm up, then slice and pan-fry until the outside is crisp and golden with a soft, tender center. It’s as simple as it gets, but once you taste that contrast of crunchy edges and creamy middle, it becomes something you actually crave.
Serve these crispy cornmeal slices hot, straight from the skillet. For breakfast, try them with a pat of butter and a drizzle of maple syrup or honey. At lunch, they’re great with a fried egg on top and some sliced tomatoes or leftover veggies on the side. For a simple supper, pair them with beans, sautéed greens, or a bowl of tomato soup. They also work as a snack—just sprinkle with a little extra salt or sugar, depending on whether you’re in a savory or sweet mood.
3-Ingredient Fried Cornmeal Mush
Servings: 4

Ingredients
1 cup yellow cornmeal
3 cups water, divided (2 1/2 cups boiling, 1/2 cup cold)
1 teaspoon salt, plus more to taste
Directions