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)
Source: https://northcarolinablueberries.com/385/a-blueberry-favorite-at-the-first-thanksgiving/