Mushy Peas Mush

 

 Squares of crispy on the outside, soft and creamy on the inside Minty Mushy Peas Mush with Lamb Chops. A fusion of Southern US and British cooking.

 

 

 Mushy Peas Mush

 

1 box dried peas (soaked overnight , drained and rinsed 4 times)

4-6 cups water

1/2 cup cornmeal

1 t salt

2 T sugar

1/2 stick butter

fresh mint

After soaking and rinsing the peas and putting them back in the pot, cover with water and add the salt and sugar and let boil for 10 minutes, then add the mint and use an immersion blender to make the peas and mint smooth. then slowly add the cornmeal, blend again and simmer on medium 8-10 minutes till thick. Turn off heat and add the butter. Stir to melt and then pour into a small rectangular mold and chill.

 

To cook, slice squares and fry in a HOT pan with oil on both sides till brown and crisp. Serve with Lamb Chops

It takes practice to fry the slices till crisp. If youve ever made Scrapple or Cornmeal Mush, then you can make this correctly.