On crisp morning visits, she’d serve golden-brown slices of fried cornmeal mush, crispy on the outside and creamy within. This humble dish, born from Depression-era resourcefulness, remains one ...

Polenta is mush with an Italian slant. In Tanzania, ugali is cooked cornmeal, rolled in balls and dipped in stew. In New Mexico, cornmeal mush has roots in the Pueblo culture. There it can come ...

Prepared cornmeal mush: Dick of Nazareth sent an e-mail a ... I hope someone out there can help.” Confectionary balls: Charlann of Breinigsville is looking for teaberry-flavored confectionary ...

Boil ground corn and you get, depending on where you’re from, polenta, grits, gruel, mămăligă, or one other of the dozens of things different cultures call cornmeal mush. Culinary hair ...

Polenta, the Italian name for cornmeal mush, is not exactly a household word. But you are likely to be hearing more about this classic northern Italian dish in the year to come. Like risottos ...

We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America. At its most simple ...

WINDOW ROCK — As Char Kruger slowly adds cornmeal to the blue-corn mush on the stove, stirring it clockwise, people begin asking questions. Should they roast cornmeal before making the blue-corn ...