Warm Cornmeal Mush with Boiled Cider Syrup

Creamy cornmeal mush simmers thick and buttery, crowned with boiled cider syrup brightened by maple and nutmeg. It echoes Must Running into Oak, when rural New England farms pressed bruised orchard apples into daily cider before the freeze.

Serves 4

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Ingredients

• 1 cup cornmeal
• 4 cups water
• 1/2 tsp salt
• 2 tbsp butter
• 2 cups apple cider
• 2 tbsp maple syrup
• 1/4 tsp nutmeg

Instructions

1. 1In a medium saucepan bring the water and salt to a boil.
2. 2Slowly whisk in the cornmeal to avoid lumps, then reduce to a gentle simmer.
3. 3Cook stirring frequently for 15 minutes until thick and creamy, then stir in the butter.
4. 4Meanwhile in a separate small pot simmer the apple cider until reduced by half to a syrupy glaze, stir in the maple syrup and nutmeg.
5. 5Spoon the warm mush into bowls and drizzle generously with the boiled cider syrup.