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Eating the Past: Mountain Blueberries

Mountain Blueberries
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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/