Eating the Past: Mountain Blueberries
On this week's Eating the Past, guest host Dr. Margaret Goodman shares with us memories of visiting Black Mountain North Carolina, and the native blueberries of North America.
CORNMEAL BLUEBERRY MUSH
1 1/2 cups water
1 1/2 cups milk
3/4 cup cornmeal or quick cooking grits
1/2 teaspoon salt
3 tablespoons maple syrup or honey
2 cups fresh, frozen or canned blueberries or 1/2 cup dried blueberries (see note)
– In a 2-quart saucepan heat water and milk until bubbles form around edge of pan.
Stirring constantly, slowly add cornmeal or grits and salt until well combined.
– Reduce heat to low. Cover and simmer, until thickened, about 10 minutes, stirring occasionally.
– Stir in maple syrup or honey until well combined.
– Gently stir in blueberries.
Yield: about 6 regular servings or 12 tasting-sized servings (about 4 3/4 cups)