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 ...

Forbes Under 30 alum Ashley Thompson, CEO of the overnight oats brand Mush, is bracing for taxes on key ingredients. So she's doubling down on sourcing abroad and ready to tighten the corporate belts.

Have you ever wondered about the difference between polenta and cornmeal mush? Since they're both corn-based comfort foods that look similar, is it merely a marketing gimmick, or are these two ...

It’s been called “corn mush with an attitude ... The glossary first: The cornmeal that is the basis for the polenta is called farina. The big 15-gallon copper pots in which it’s mixed ...