A thick, cooked mixture made by cooking cornmeal with milk or water. It's served as a breakfast dish by adding melted butter, milk or maple syrup. Mush can also be cooked, poured into a pan and cooled, at which point it becomes solid. It's then cut into squares, sautéed until golden brown (much like polenta) and served hot, sometimes with gravy, as a side dish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Never Lumpy Cornmeal Mush
- Greek Zucchini Cakes
- Turkey Meatballs in Tomato Sauce
- Strawberry Jam
- Berry Delicious Ice Cream
Related Content From Cooking Channel
- Monkfish and Mash Potatoes
- Wasabi Lobster Mash
- Shrimp Scampi with Chickpea Mash
- Flash-Fried Steak with White Bean Mash
- Bangers and Mash