📝 About This Recipe
A refined take on a rustic American classic, this savory cornmeal mush is the ultimate gluten-free comfort breakfast. We elevate the humble stone-ground cornmeal with rich vegetable stock, sharp white cheddar, and a crown of salty, crispy pancetta and aromatic sage. It’s a warm, hug-in-a-bowl dish that balances creamy textures with a sophisticated depth of flavor.
🥗 Ingredients
The Mush Base
- 1 cup Yellow Cornmeal (stone-ground for best texture)
- 3 cups Vegetable Stock (low-sodium)
- 1 cup Whole Milk (at room temperature)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Savory Enhancements
- 1/2 cup Sharp White Cheddar (finely grated)
- 4 ounces Pancetta (diced small)
- 10-12 pieces Fresh Sage Leaves (whole)
- 1 clove Garlic (minced)
- 1 tablespoon Extra Virgin Olive Oil
For Garnish
- 2 pieces Green Onions (thinly sliced)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, bring the vegetable stock and salt to a rolling boil over medium-high heat.
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2
In a separate small bowl, whisk together the cornmeal and the 1 cup of room-temperature milk. This creates a slurry that prevents lumps from forming when added to the hot liquid.
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3
Reduce the heat of the boiling stock to low. Slowly pour the cornmeal slurry into the stock, whisking constantly and vigorously.
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4
Continue to whisk for 2-3 minutes as the mixture begins to thicken. It should have the consistency of a heavy cream.
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5
Cover the pot with a tight-fitting lid and let the mush simmer on the lowest heat setting for 25-30 minutes. Stir every 5-7 minutes with a wooden spoon, scraping the bottom to prevent sticking.
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6
While the mush is simmering, place the diced pancetta in a cold skillet. Turn the heat to medium and cook until the fat has rendered and the pancetta is golden and crispy (about 6-8 minutes).
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7
Use a slotted spoon to remove the pancetta and drain on a paper towel, leaving the rendered fat in the skillet.
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8
Add the olive oil to the skillet with the pancetta fat. Once shimmering, add the fresh sage leaves. Fry for 30-60 seconds until they become translucent and crisp. Remove and drain.
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9
In the same skillet, quickly sauté the minced garlic for 30 seconds until fragrant, then remove from heat to avoid burning.
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10
Once the cornmeal is tender and no longer gritty, remove the pot from the heat. The texture should be thick but spoonable.
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11
Stir in the cold butter cubes, the sautéed garlic, the grated white cheddar, and the black pepper. Mix until the cheese is fully melted and the mush is glossy.
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12
Taste and adjust seasoning with more salt if necessary.
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13
Spoon the warm mush into shallow bowls. Top generously with the crispy pancetta, fried sage leaves, and sliced green onions.
💡 Chef's Tips
Use stone-ground cornmeal rather than 'instant' for a much better toothsome texture and corn flavor. If the mush becomes too thick during simmering, whisk in an extra splash of warm stock or water to loosen it. Always start your pancetta in a cold pan to properly render the fat without burning the meat. For a vegetarian version, swap pancetta for smoked paprika-roasted chickpeas and use a bit more butter. Don't skip the cornmeal-and-milk slurry step; it is the secret to a perfectly smooth, lump-free mush.
🍽️ Serving Suggestions
Serve with a perfectly poached egg on top; the runny yolk creates a rich sauce for the cornmeal. Pair with a side of sautéed garlicky kale or spinach for a boost of greens. A glass of chilled sparkling apple cider provides a crisp contrast to the creamy, savory flavors. Top with a drizzle of hot honey if you enjoy a sweet-and-savory 'swalty' profile. Enjoy alongside a strong cup of black coffee or a smokey Earl Grey tea.