Instructions
- Bring the Water to a boil in a medium saucepan.
- Gradually whisk in the Stone-Ground Cornmeal and Salt, reducing heat to low.
- Cook, stirring constantly, for 25-30 minutes, or until the mush is very thick and smooth.
- Prepare the Brown Butter Maple Butter: In a light-colored saucepan, melt the Unsalted Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- In a small bowl, whisk together the browned butter, Maple Syrup, and Vanilla Extract until combined.
- Serve the Cornmeal Mush hot, topped with a generous dollop of Brown Butter Maple Butter.
