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About Me
- Coralie Cederna Johnson
- As a lover of all things vintage, I write about our cottage home, inspirational decorating, vintage finds, thrifty buys, and old-time recipes. I have many additional interests such as reading, writing, blogging, arts and crafts, and quilting...I write about these interests as well as about family, friends, shelties, nature and hobbies.
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BLESSINGS to all the generous CHURCH LADIES who share the RECIPES so dear to their hearts!
My favorite 1950's CHURCH LADY! My loving, caring, dedicated MOM!
Big Sisters, Corinne & Coralie!
Little Sister, Connie!
Cousin Hulda & Me!
The Story of Spry!
The Microwave Story!
This is odd isn't it? I like fried mush, but it isn't sweet. I suppose this would taste somewhat similar.
ReplyDeleteAlmond? Vanilla? Cream of wheat? YUM. It does seem like a lot of sugar, since almond and vanilla also add sweetness. Served with summer fruits, or compote in winter, this would be a nice dessert or breakfast. I bet it would also be good with Cream of Rice.
ReplyDeleteMy great aunt would make this every year, and we would eat it like candy
ReplyDeleteMy husband's grandmother and aunt would make it but instead of frying it they would bake it in the oven. Anyone out there have any idea for how long and at what temperature? The grandmother and aunt are not with us anymore and how they did it is lost. Hope someone out there can help. Thank you, Denise
ReplyDeleteMy Polenta Duca is also made with cream of wheat. My Mother-in-law always added zest of an lemon, and the juice of a lemon. If small lemons, then use the juice and zest of 2 lemons. Add 2 egg yolks just before it is done. Want it to be thick. Pour into a pyrex dish, let it cool, then cut and fry in oil. Coat polenta with beaten egg whites( just wisk a little) and roll in bread crumbs. I melt a little lemon curd and pour on top for extra lemon flavor..yum yum...a holiday favorite.
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