Polenta or Mush?

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Posted by Anniepooh • 10/20/09
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So, polenta and cornmeal mush being nearly equal - what do you call it?

I see mush as, well - mush - and polenta as a more solid thing. I did a post about pumpkin cornmeal mush today and someone said polenta 'sounded' more palatable. True, but that would have gone against my own upbringing, so I stayed true to my heart and called it MUSH.

cornmeal, polenta

Discussion Replies

0 votes

amybyrd21 (10/20/09)

I have never fixed real polenta. I have fixed a mush before but hubby didnt like it. (Suprise there) I think polenta sounds better because in old movies they feed the poor people mush. I would eat it either way I am not picky.

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0 votes

Theresa111 (10/20/09)

I used to prepare a bread at the GHW hotel and after brushing the top with olive oil, I then would sprinkle Polenta on the top for a good flavor and a golden hue.

Corn meal reminds me of french bread, a toss onto the baguette pan before placing the unbaked baguette onto it, a sprinkling onto the pizza stone before laying the unbaked pizza atop and then baking, Corn muffins or corn bread also is a great product of corn meal.

Why do you call it mush? There has to be a story behind this.

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1. 0 votes
  
  Anniepooh (10/20/09)
  
  Because on the back of the Quaker Cornmeal box, the recipe is 'Cornmeal Mush'
2. 0 votes
  
  Theresa111 (10/20/09)
  
  Ah ...
0 votes

CookingAsshole (10/20/09)

cornmeal and polenta are essentially the same thing. I would not worry about substituting one for the other. I always cook mine and pour it into a shallow casserole dish, cut it up, and pan fry it.

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1. 0 votes
  
  Theresa111 (10/20/09)
  
  That sounds pretty good. What do you add to the skillet prior to frying the polenta?
2. 0 votes
  
  CookingAsshole (10/21/09)
  
  oil
3. 0 votes
  
  Theresa111 (10/21/09)
  
  Hot or cold. I am laughing.
4. 0 votes
  
  Anniepooh (10/21/09)
  
  I'm not worried about it lol Actually, in Italy - polenta is made with a coarser grind cornmeal and here in the states we use finer grind for mush.
  
  Theresa, you're goofy. Hot or cold what? Oil, polenta or pan? lol
5. 0 votes
  
  Theresa111 (10/21/09)
  
  @ 3AM I tend to be goofy. Oil ... silly. That is the reason I was laughing so hard.
6. 0 votes
  
  Anniepooh (10/22/09)
  
  LOL!!!
0 votes

rebeccasubbiah (10/21/09)

polenta sounds posh he he he

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1. 0 votes
  
  Theresa111 (10/21/09)
  
  It makes it sound expensive, too.
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  Theresa111 (10/22/09)
  
  I vote Mush for your recipe but the name polenta lends itself airs and should be featured as an ingredient.
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fishyanker (12/15/09)

Actually, polenta is akin to grits which is derived from crushed hominy. They are both used as porridges and as an ingredient, such as shrimp and grits, a Gulf Coast favorite. I can understand polenta sounding better than grits as a recipe ingredient, but trust me, it doesn't taste better.

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  Anniepooh (12/15/09)
  
  Amen! I agree
0 votes

jaybetee (12/15/09)

We had an amazing dinner with polenta last night. We bought some of the pre-flavored polenta. It was mushroom and garlic, I think. Mushroom and something. I have always sliced polenta and then either pan fried it with a little oil or baked it. My wife, however, boiled it until it had a grit-like consistency. Then, she topped it with organic chicken legs that had been cooked and simmered in a white wine sauce. It was very good. Thank you Martha Stewart! That's where she got the recipe.

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