The question for today is: What is the difference between cornmeal, grits and polenta? So that it would be in keeping with today’s tech age, I quickly went to the internet for the answer. The website follows the article. I’ll be seeing you around…Agnes
Cornmeal vs. Grits vs. Polenta
Similarities and differences in ground corn products.
By Bethany Moncel
Corn can be made into a myriad of products and eaten in a variety of ways. It has been a staple food around the world for centuries and it seems that every culture has developed their own favorite way to prepare it. But are they all the same just by a different name? Let’s take a closer look at cornmeal, grits and polenta to find out how they are similar and what makes them different.
Cornmeal: Cornmeal is finely ground dried corn.
Coarser than wheat flour, cornmeal has a slightly powdery, yet granular texture. Although sometimes called corn flour, it should not be confused with cornstarch, which goes by the same name in some European countries. Cornmeal is often used to dust baking surfaces for bread and pizza to prevent sticking and provide texture. Cornmeal is also used as an ingredient in batters for deep-frying, as it offers exceptional flavor and texture. Perhaps one of the most common uses for cornmeal is as the main ingredient in cornbread, a popular dish in the southern United States. Cornmeal comes in several varieties depending on the type of corn used, including white, yellow and blue.
Grits: Grits are a type of cornmeal mush that originated with Native Americans and is still widely consumed across the southern United States today. Grits are most commonly served as breakfast or a side dish to other meals.
Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind. Grits are often made from hominy, which is corn treated with lime (or another alkaline product) to remove the hull. The corn used to make grits is often referred to as “dent” because of the indentation found in each corn kernel after it has dried.
This variety of corn contains a soft starch, which cooks up smooth and creamy. Grits are often served seasoned with cheese and other savory ingredients such as bacon, crab or shrimp.
Several varieties of grits can be found on grocery store shelves, including stone ground or instant. Stone ground grits are whole grain and retain the germ and all of its nutrients. Stone ground grits have a longer cooking time of around 45 minutes. Instant grits are further processed and partially cooked before drying. This reduces their cooking time to around 5-10 minutes but also reduces their nutrient content.
Polenta: Polenta is a dish native to Italy and, similar to grits, is a coarsely ground corn product. Polenta is made with a variety of corn called “flint,” which contains a hard starch center. This hard starch provides a distinctly granular texture even after cooking. Polenta can be served hot and creamy or allowed to cool and then sliced. Sliced polenta is often further fried or sautéed before serving for added texture.
Polenta can be cooked with stock instead of water for added flavor and can have herbs or other ingredients added during the cooking process.
Polenta can be purchased dry or cooked. Cooked polenta is often found in tube form, which can then be sliced and then fried, sautéed or grilled.
Unlike grits, the word polenta can be used to describe the ground corn product described above or a porridge made with any type of rice, beans or other grain. Https://www.thespruce.com/cornmeal-vs-grits-vs-polenta-1328613.
Recipe for Laughter:
Time for a clear, serious grammar lesson:
No English dictionary has been able to adequately explain the difference between these two words. In a recent linguistic competition held in London and attended by, supposedly, the best in the world, Samdar Balgobin, a Guyanese man, was the clear winner with a standing ovation, which lasted more than five minutes. The final question was: How do you explain the difference between COMPLETE and FINISHED in a way that is easy to understand? Some people say there is no difference between COMPLETE and FINISHED.
Here is his astute answer: When you marry the right woman, you are COMPLETE. When you marry the wrong woman, you are FINISHED. And when the right one catches you with the wrong one, you are COMPLETELY FINISHED!!!
He won a trip around the world and a case of 25-year-old Scotch.
(This has been around before. I was asked for a repeat. It is just as true today as it was the first time.)
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FAQs
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.
What is the difference between cornmeal grits and polenta? ›
Yes, both grits and polenta are made from ground corn, but the main difference here is what type of corn. Polenta, as you can probably guess from the color, is made from yellow corn, while grits are normally made from white corn (or hominy).
Is cornmeal mush and polenta the same thing? ›
Mush is the same thick, cooked mixture as polenta but it can be made by using any grind of cornmeal. A mush of nearly baby-powder texture when raw can become the lightest silken liquid, with a weight just this side of a light sauce.
What is polenta called in America? ›
Polenta is ground cornmeal. There are two maint types of polenta meal: fioretto and bramata (there is also taragna, which is a mixture of bramata and buckwheat meal).
Can I use cornmeal instead of grits? ›
For smaller applications, we love using cornmeal in the breading for fish fillets or pork chops, or to dust the bottom of bread or pizza so it won't stick to the pan or the oven. You can even use it instead of grits or polenta in recipes, but the resulting dish won't have the same flavor or texture as the original.
Does polenta taste like cornmeal? ›
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).
Can I substitute polenta for cornmeal? ›
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.
Can I use Quaker yellow cornmeal for polenta? ›
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine.
Is semolina the same as polenta? ›
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.
Does cornmeal raise blood sugar? ›
Corn meal is prepared as a porridge, used in pancake batter, or used to make cornbread. Corn meal has a glycemic index between 68-70. It is at the cusp of moderate to high GI, and it will likely increase your blood sugars.
As a soft, just-cooked porridge, polenta owns a sweet corn flavor and robust texture. It takes on the flavors of its added ingredients, which can be as simple as its traditional partners, butter and cheese. Often porridge-style polenta is served topped with sautéed seasonal vegetables, meats and seafood. Get creative!
Which country eats the most polenta? ›
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.
Should polenta be refrigerated? ›
After you open the Polenta, it will last 5-7 days in the fridge, but do not freeze it!
Are yellow grits and polenta the same thing? ›
Aside from this cultural distinction, there are two factors that differentiate grits from polenta: the type and texture of the corn. While grits can be made with yellow corn, white corn, or hominy, polenta is typically made with yellow corn. In terms of texture, ground corn can vary greatly in consistency.
Why can grits and polenta be used interchangeably? ›
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.
How to make grits that aren t gritty? ›
The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.
What is the Italian version of grits? ›
To summarize: polenta is a porridge made (generally) from corn. It is often finished with cheese. It could be fairly stated that polenta is Italian grits.
What are grits called in England? ›
we don't have corn grits here. so closest we have is porridge aka oatmeal. Probably too old for most of you. It's called polenta in the UK.
Is polenta the same as semolina? ›
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.
What do Americans call grits? ›
grits, a porridge of coarsely ground grain, especially hominy, that is the basis for a popular foodstuff in the American South. It resembles the Italian ground-corn dish called polenta, but the latter is typically made of ground flint corn, which yields a firm cornmeal.
