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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.
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 ...
Cornmeal mush, a traditional dish in southern and mid-Atlantic US states. Cornmeal porridge (parrige), a traditional dish served for breakfast throughout the Caribbean and among Rastafarians. A blend of fine semolina with milk or water and often with all spice and sugar. Farina or papilla, a traditional Dominican dish of porridge maize or grass ...
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).
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.
In addition, they made fried flatbread and balls of cornmeal called "flapjacks" cooked over an open fire, and ate bacon, imitation coffee, and molasses. [82] [84] [85] In some Southern hospitals patients ate dried fruit, potatoes, mush, beef, chicken soup, and bread. [86] Despite limited rations, some Union soldiers were able to make hearty meals.
Prepared grits. Grits are prepared by mixing water or milk and the dry grits and stirring them over heat, if one uses cornmeal, the food is called mush. [15] [16] Whole-grain grits require much longer to become soft than "quick grits".
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 .