Despite the gritty name, polenta and grits are anything but. A good grits recipe is creamy and smooth—the epitome of simple Southern comfort. You can get ready-to-make stone-ground cornmeal for an even faster dish. The best grits recipe may be of Southern origin but across the pond in Italy, polenta encompasses the same idea of comfort in coarsely ground cornmeal. Whatever you choose to call it, this rustic dish is easy enough to make and endlessly customizable. Never have a boring breakfast again with a stellar polenta and grits recipe.
Polenta with Sausage Gravy
Polenta with Sausage Gravy (Adapted from The Talisman Italian Cook Book)
Boni's writing had few frills, and her rustic recipes followed suit. But a seemingly simple dish of whole sausages braised in marinara has spicy-sweet, cooked-all-day flavor. Garnish with torn fresh basil or Italian parsley leaves for a bright, herbaceous finish. Get the recipe for Polenta with Sausage Gravy »
Polenta With Corn and Wild Rice
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Polenta with Corn and Wild Rice
Wild rice adds a toasted nuttiness to this dish, and breaking it up in a food processor allows the rice to cook at the same rate as the polenta. Get the recipe for Polenta With Corn and Wild Rice »
Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)
This creamy codfish mousse is delicious served with char-grilled squares of polenta. Get the recipe for Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato) »
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Parmesan Polenta with Sausage Ragù
Italian Parmesan Polenta with Sausage Ragù
This simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. The polenta can also be made ahead, but you’ll need to whisk in a bit of water to loosen it while you warm it on the stove. Get the recipe for Parmesan Polenta with Sausage Ragù »
This simple, comforting dish is a great one to make for dinner parties; the ragù improves over time, so make it the day before, and reheat it just before serving. The polenta can also be made ahead, but you'll need to whisk in a bit of water to loosen it while you warm it on the stove. Get the recipe for Parmesan Polenta with Sausage Ragù »
Green Chile Grits
Green Chili Grits
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For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin's Salty Sow cooks his low and slow, then adds a rich, spicy, bright-green purée of chiles and cilantro. Get the recipe for Green Chile Grits »
Country Ham With Red-Eye Gravy and Grits
It takes longer to determine the origin of red-eye gravy's name than it does to make it. Some Southerners believe that the gravy takes its name from a man's red-rimmed eyes in the morning or from the reddish hue of certain country hams. Others swear that the name comes from the red-tinted layer of fat that forms on the surface of the gravy. Get the recipe for Country Ham With Red-Eye Gravy and Grits »
Redfish on the Half Shell with Creamy Grits
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Chef Justin Devillier of La Petite Grocery learned this popular Louisiana fish camp technique—cooking "on the half shell"—after moving to New Orleans from California. Grilling fish skin-side-down with its scales still attached protects the tender meat from ripping and insulates it slightly from the heat, resulting in perfectly tender flesh. Get the recipe for Redfish on the Half Shell with Creamy Grits »
Grits With Brussel Sprouts
For his take on grain bowls, Chef Aaron London of Al's Place in San Francisco tops creamy corn grits with whatever toppings he has on hand. Here, earthy roasted brussels sprouts and chanterelle mushrooms mingle with aromatic poached quince and homemade cheese curds. Get the recipe for Grits With Brussel Sprouts »
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Summer Polenta with Chimichurri and Tomatoes
Summer Polenta with Chimichurri and Tomatoes
Chimichurri and a tomato-onion salad are perfect for offsetting the richness of creamy polenta. Get the recipe for Summer Polenta with Chimichurri and Tomatoes »
Chimichurri and a tomato-onion salad are perfect for offsetting the richness of creamy polenta. Get the recipe for Summer Polenta with Chimichurri and Tomatoes »
Shrimp and Grits
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Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. They take more time to cook, but their flavor and texture are richer than instant grits. Get the recipe for Shrimp and Grits »
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.
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).
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.
In Italy, you'll find polenta made from yellow cornmeal or white cornmeal, though yellow is more common. The best polenta is made from stone ground corn, which comes in a coarse, medium, or fine grind. Cornmeal labeled polenta is usually a coarse-grind, but you can make the dish with a medium or fine-grind.
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.
Polenta is often used to substitute grains like pasta and rice, as it's lower in calories and is a source of complex carbohydrates. Because complex carbohydrates aren't broken down as quickly as simple carbohydrates, it's ideal for individuals watching their blood sugar levels.
The answer is simple: it's all about the type of corn used. Yellow polenta is made from yellow corn, and it's the more traditional option. It offers a slightly sweet and nutty flavour with a vivid golden hue that can brighten up any plate. White polenta, as you might guess, is made from white corn.
Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.
We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).
It doesn't taste like egg, not really, but it makes the grits taste richer, with a more cohesive, rib-sticking texture. It's also an easy way to sneak a little more protein in there—six grams per egg—and I've found it amplifies the cheesiness of cheese grits, without adding any extra dairy.
Polenta can be served with various toppings, like tomato meat sauce or a “white” sauce of sausage and mushrooms. In Abruzzo, especially in the province of Aquila during Lent, polenta is served with snail sauce or cooked in milk and served seasoned with oil, garlic and chili peppers.
Surprisingly, polenta (which is none other than yellow cornmeal) is a powerful source of antioxidants like phenolic compounds, which can help reduce inflammation.
In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter.
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.
Stone-ground grits: These are the most coarse grits and retain the most nutrients. The germ and hull of the corn remain, providing a good source of fiber and nutrients. Stone-ground grits take the longest to cook.
Polenta is high in protein and fiber, but compared to rice, pasta, or potatoes, it's much lower in calories and fat, yet still provides a source of complex carbs that are much-needed for energy. So, why not to try polenta out for your next meal?
Polenta and cornmeal are almost exactly the same product, except for one thing: the consistency of the grain. Polenta is much more coarsely ground, which makes the end product less mushy, and it has a little more bite to it than cornmeal.
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