Whether you're enjoying polenta or grits, the process for making them—and the final dish—are similar. Ground corn becomes uber creamy and rich when cooked in water or stock, and finished with butter and cheese. But the types of corn used to make polenta or grits—and cornmeal—are entirely different. For starters, southern grits are generally made with white corn, while Italian-style polenta is made from yellow corn. Cornmeal is similar to polenta, but rather than being turned into a rich, savory side dish, it's used as an ingredient for baked goods like cornbread and corn muffins. Ahead, we're explaining what you need to know about each type of grain and how to prepare them.
Polenta, which refers to any hulled and crushed grain, is both a specific type of corn and a creamy northern Italian dish. It is more consistent in particle size than grits, and is generally milled to a fine or medium-coarse texture. It's made from flint corn, which has a hard, starchy endosperm that offers more texture than softer dent corn. Polenta is usually made with yellow corn, which is what gives this ingredient its golden hue. Serve it as a creamy base alongside braised short ribs, chili, or Parmesan Pork, or even in the form of French fries. In the grocery store, you'll find instant, quick-cooking, and traditional polenta; as the labels indicate, the first two are speedier and require less hands-on cooking because they're par-cooked, whereas traditional polenta offers the best texture and flavor, as the corn slowly releases its starches and sweetness in about 45 minutes.
Grits are sold in both coarse and medium-grinds, and can be made from white, yellow, or blue soft dent corn, which creates a silkier texture compared to polenta (but don't worry—grits still offer plenty of texture). According to Sarah House, food innovation chef for Bob's Red Mill, grits are made by removing the germ of the corn, which creates the signature smooth and creamy texture we associate with this southern-style dish. Corn on the cob is completely dried before the kernels are shucked and milled to a medium-grind consistency. During this milling process, the germ breaks off from each kernel and is separated by an aspirator, which separates the heavier, oil-filled germs from the lighter bits of corn.
When preparing grits, Catherine Horton, partner at Anson Mills, recommends not adding dairy such as butter or cheese to the grits too early in the cooking process, as the dairy will compete with the corn starches and cause the grits to take significantly longer to cook.
Cornmeal can be made from any color of dent corn—for example, yellow, white, or blue. What differentiates cornmeal from grits and polenta is the grind. "Corn can be ground into various textures, including coarse, medium, and fine. You can find cornmeal in all grinds, though fine is the most common," says House. Cornmeal may be stone-ground, which retails the hull and grain offering not only a more nutritious product, but a more flavorful "corny" one, too; otherwise, it's ground with steel rollers, which removes most—if not all—of the hull and grain, creating a product that is slightly less flavorful but more shelf-stable.
Coarse cornmeal can be used in the breading for fried chicken or crusty fish, whereas fine cornmeal is preferred for baking muffins, cakes, and cornbread. Some cooks may swap medium- or coarse-ground cornmeal in place of regular polenta in a pinch.
For starters, southern grits are generally made with white corn, while Italian-style polenta is made from yellow corn. Cornmeal is similar to polenta, but rather than being turned into a rich, savory side dish, it's used as an ingredient for baked goods like cornbread and corn muffins.
Are Polenta and Grits Interchangeable? Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.
Packages labeled polenta mean that the grind of the corn is appropriate to make the polenta dish, but you can substitute regular medium or coarsely-ground cornmeal instead. Don't use finely ground cornmeal or corn flour which have too fine of a consistency and will give the finished dish a pasty texture.
Some people may assume the main difference lies in geography and recipes: Polenta is an Italian dish while grits developed in the American South. It's popularly believed that polenta is made with yellow corn while grits are always made with white corn.
I'm an (Italian-) American, and grew up eating it, and loving it. In southern USA the “American” version is quite popular, but it is called grits, and many don't realize these dishes are basically the same.
What does polenta taste like? Polenta tastes a lot like corn, since that's what it is! It has a similar flavor to grits and is even comparable to the flavor of cornbread (but not the texture).
Polenta is actually a dish, not an ingredient.It's also been given the terrible and unappetizing name, "mush." It refers to a porridge originating in Italy made of bright yellow corn that has been grounded into cornmeal and heated in boiling water.
What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free.Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.
Totally different products. Masa harina is corn flour, very finely ground and suitable for corn tortillas, pupusas and gorditas. Instant polenta is like corn grits and is cooked in a similar manner-more like savory porridge.
Made with coarse stone-ground cornmeal, polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. Polenta originated in Northern Italy where it was essential to many peasant and working class families—a simple yet satisfying dish.
This is a traditional humble peasant dish from Sicily, an old recipe from the centre of the island. It is a durum wheat semolina (also known as timilia, locally) polenta that is prepared in the same water where wild vegetables were previously boiled.
Polenta: a European take on grits or maybe vice-versa
Before corn (Zea mays) was imported from the American continent to Europe, Europeans were making porridge out of a variety of grains and legumes. Polenta is Roman in origin. Buckwheat, farro (ancient wheat) spelt, and chickpeas were all foods used to make polenta.
Bowl it up and top with a dollop of butter, a handful of parmesan cheese and hey presto; it's simple perfection. Or get creative with toppings and do as the Italians do; porcini mushrooms, sausage, al sugo (in sauce) and whipped cod (baccalà mantecato) are to name just a few!
Polenta is so widespread there that northern Italians are sometimes called polentoni, “polenta-eaters.” Polenta is traditionally prepared in a paiolo, a large copper pan tapered at the bottom, and stirred with a long wooden paddle called a tarai.
Maize Grit, or corn grits, are dried corn kernels which have been ground into a fine, medium, or coarse texture. The finely ground grits may be used as corn flour to produce gluten-free foods, pastries, cookies, and cakes. It may also be used as a food filler, a binder, and a thickener.
When it comes to mush, however—made just like grits but with their finer counterpart, cornmeal—it's another story. Mush can be cooked up and fried, but our recipe makes a soft breakfast porridge that has the creamy, beaded texture of cream of wheat and the bright, thrilling taste of heirloom corn.
Polenta is a healthful food choice with several nutritional benefits. Polenta may be good for health as it contains fiber and protein. It is also rich in complex carbohydrates, low in fat, and more. Polenta is cooked cornmeal that can be eaten as a side or used in a variety of recipes, from bread to desserts.
What Is the Difference Between Polenta and Semolina? As polenta is made from corn, it's gluten-free.Semolina, on the other hand, is coarsely ground, high-gluten durum wheat used to make pasta, cakes, and breads. Photo by Getty Images.
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:max_bytes(150000):strip_icc()/chili-with-polenta-vegetables-7877-959ca532-7ceee82163fa4479b56b6192e6f3c0a6.jpg "What Are the Differences Between Polenta, Grits, and Cornmeal? (1)")
