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Old-Fashioned Cornmeal Mush with Poached Eggs

 ½ cup Ramona Farms Pima 60 day cornmeal
 2 cups water
 1 pinch of Sakari Botanicals salt of your choice
 2 duck eggs (or chicken eggs)
 Passamaquoddy maple syrup

Put cornmeal and water in heavy-bottomed medium saucepan and set over medium heat. Bring to a simmer and whisk constantly, about 5 minutes. Reduce the heat to a simmer and cook, whisking occasionally until the mush thickens, about 40-45 minutes. The mush should be thick enough to drop heavily from a spoon. Whisk in the salt. Remove from heat. SErve topped with a poached egg and drizzle with maple syrup or honey.

To poach eggs, bring a small pan of water to gentle simmer. Stir to create a vortex. Crack the eggs into water and poach for 2-3 minutes. Remove using a slotted spoon and serve immediately.