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.