I quickly learned that mush isn’t nearly as scary as it sounds. It’s just a creamy cornmeal mixture that can be fried, just like polenta.
After returning to the south, I had to prepare polenta the way I was use to—a foundation for savory toppings.
To make my polenta cakes, I omitted the leeks from this recipe and pan pan-fried until crunchy, rather than grilling, and topped it off with marinara and a side of plain roasted eggplant.
Enjoy!
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Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
