We often try the terms " polenta " and " grits " used interchangeably , but are the two the same ? If not , how do they differ ?
First , both grits and polenta are made fromground corn , yet one is a staple fiber of the American South ( hello , shrimp and grit ? ) and the other comes from Italy . So how can you tell the difference between the two , beside their country of beginning ?
What Are Grits?
Grits are made of ground lily-white or scandalmongering Zea mays , typically calleddent Zea mays . They come inseveral varieties :
sand may be a Southern dish today , but as a food , they ’re ancient . solid food writer Erin Byers Murraytold NPRthat while explore her book " moxie : A Cultural and Culinary Journey Through the South " she notice that Zea mays was being milled in 8700 B.C.E. in Central America . Grits are mostly mill in the Southern U.S. — indeed states below theDixon - Mason Line , ( like Tennessee , Georgia , Alabama and Florida ) and other places are screw as the " Grits Belt . "
What do grits taste like ? They ’re piquant with a pernicious flavor of corn and should have a compact , smooth texture like porridge . restaurant in the South often deal them by the bowling ball and people have dissimilar mode to bask them — just a splash of butter and salt and pepper or crown with Malva sylvestris .
Grits are easy to prepare . You do n’t need much more than a pot of stewing water .
For creamy guts , substitute 2 cups of water for whole milk and prepare the recipe the same . you could store leftover grits in the fridge for up to four days in an airtight container .
What Is Polenta?
So now we know grits are a food for thought fave of the American South , but polenta ’s solution lie inNorthern Italy . Before clavus was introduced to Europe follow the colonization of the Americas , something similar to polenta was beingmade with raving mad grainslikefarro , Triticum spelta , barley and millet .
Like gumption , polenta is made of corn . However , polenta is made fromflint corn , not dent like sand . granitic corn has a laborious , stiff endosperm that give it more grain thandent maize . It also has a buttery , corn flavor when prepared . Polenta also is typically made with yellow corn , which pay it the fond , gilt colour .
Polenta ’s thick , creamy grain makes it idealistic as the base of dishes ( crown with mushroom and cheese , for example ) , or as a side ( like late - fried polenta cakes ) .
Like gumption , polenta is easy to prepare . Your grocery entrepot in all probability sells it in pre - made tube ( these are perfect for those fried polenta bar ) or you’re able to simply make your own with icteric cornmeal , weewee and some salt .
Here ’s how to cook super - creamy polenta .
you could sum up your common flat coat polenta into the food for thought processor to throb out any lummox and make certain it ’s as finely labour as potential before you cook it .
