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Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk. It is often allowed to set, or gel into a semisolid, then cut into flat squares or rectangles, and pan fried. Usage is especially common in the eastern and southeastern United States.
Cornmeal is a meal (coarse flour) ground from dried corn (maize). It is a common staple food and is ground to coarse, medium, and fine consistencies, but it is not as fine as wheat flour can be. [ 1 ] [ 2 ] [ 3 ] In Mexico and Louisiana, very finely ground cornmeal is referred to as corn flour .
Cornmeal mush is its analogue common in some regions of the United States and grits in the southern regions. Its analogue in Serbia and Bulgaria is called kačamak (Serbian: качамак/kačamak, Bulgarian: качамак) and is served mainly with white brine cheese or pork rind (fried pieces of pork fat with parts of the skin).
Polenta – cornmeal boiled into a porridge, [15] and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially barley-meal). Puliszka – is a coarse cornmeal porridge [16] in Hungary, mostly in Transylvania. Traditionally, it is prepared with either sweetened milk ...
Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. [4] The mush is formed into loaves and allowed to cool thoroughly until set.
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1] The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4] The final mixture is formed into blocks which are then refrigerated. [4]
As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin) that were commonly eaten since Roman times.Before the introduction of corn (maize) from America in the 16th century, [8] it was made from starchy ingredients such as farro, chestnut flour, millet, spelt, and chickpeas.
[2] New Englanders since early colonial times have referred to cornmeal mush or cereal as "samp." Like hominy, samp is prepared from groats (dehulled kernels) of maize, but the two are produced by different processes. Unbroken and unhusked maize (corn) kernels can also be cooked (boiled) until tender. This food is called "stampmielies" in ...