Polenta and Cornmeal Mush

Based on my observations and looking at the recipes, it seems that Polenta and Cornmeal Mush are very similar. Both use some cornmeal – 1 part to some form of liquid – 2-4 parts. They are stirred or whisked on the stovetop over heat until the liquid is absorbed. The main difference seems to be in how they are served. Polenta tends to be used as the starch with a main dish, similar to how rice would be used. It tends to be made with milk or broth. It goes under things. Cornmeal Mush tends to be the main dish for a breakfast and would be served with syrup, molasses or honey. It tends to be made with water. So here is the combined recipe:

Polenta or Cornmeal Mush

Cornmeal is mixed with a liquid and served under the main dish or as the main dish.


  • 2-4 cups milk, broth, or water
  • 1 cup coarsely ground cornmeal
  • 1/2 teaspoon salt, opt.


  • Combine the cornmeal, liquid, and salt in a medium saucepan over high heat.
  • When the mixture comes to a light boil, turn the heat to medium low, and simmer for 15 minutes, or until the liquid has been almost completely absorbed by the cornmeal. Whisk every few minutes, so it doesn't stick to the bottom of the pot. Add more liquid if necessary to keep the polenta/mush from becoming overly thick.
  • Serve with cheese or sweetener: honey, syrup, molasses or sugar.


This can be made with 1 part cornmeal to 2-4 parts liquid.  Using 1 part cornmeal to 4 parts milk makes a really creamy polenta.  I think that you end up with about how many parts of liquid you used – 4 cups, end up with 4 cups of polenta or cornmeal mush.
Original polenta recipe is from   https://www.100daysofrealfood.com/chicken-and-wild-mushroom-skillet/

One Reply to “Polenta and Cornmeal Mush”

Comments are closed.