Grits vs polenta: everything there is to know about the similarities and differences between these two tasty dishes made from ground corn! In this ultimate guide, I cover the key differences in texture, flavor, and which one to use to make fantastic recipes that everyone will love! Keep reading to learn my best tips, tricks, and more on cooking grits and polenta!
Grits vs Polenta
Polenta and grits are two dishes that are often compared to each other because they share some similarities in their ingredients and preparation! However, there are also some key differences between the two.
Grits and polenta are both dishes made from ground corn, but they differ in their texture, flavor, and type of corn used! Learn how to tell them apart, plus, I've even added some tasty recipes to try at home!
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What Are Grits
Grits are a Southern American dish made from ground hominy. Hominy is corn that has been treated with an alkali solution to remove the hull and germ. This process results in a coarser texture and a slightly nutty flavor.
Grits are traditionally boiled in water or milk until they reach a porridge-like consistency. They are often served as a breakfast cereal or as a side dish for lunch or dinner!
What Do Grits Taste Like
The taste of grits is often described as mild, slightly sweet, and earthy, with a texture that is similar to creamy mashed potatoes! The flavor of grits can vary depending on the type of corn used to make them, as well as the seasonings and other ingredients that are added. The mild taste of grits is often compared to the taste of homemade cornbread!
Types Of Grits
There are four varieties of grits that you can use to cook with! Although they are all made from the same base ingredient, the way they are processed is what makes them different. Here are the four types:
- Stone-Ground - These grits are made from whole dried corn kernels that have been ground between two millstones. The process produces grits with a coarser texture and a nuttier flavor than the other types.
- Quick-Cooking - Quick grits are ground fine and can be cooked in a lower amount of time. When using quick grits, the cooking time is around 5 minutes, and medium ground grits (or regular grits) can be cooked in 10 minutes.
- Instant - Instant grits are pre-cooked and then dehydrated so that they can be reconstituted with hot water or milk. They are convenient to prepare but can lack texture and flavor when compared to the others.
- Hominy - Hominy grits are made from dried corn kernels that have been soaked in an alkali solution, which removes the hull and germ of the corn. The results are softer in texture and have a more distinct nutty flavor.
How To Make Grits
Grits are commonly cooked low and slow over simmering heat while being consistently whisked. They are typically cooked on the stovetop in a saucepan with a 4:1 or 5:1 ratio of boiled water or milk. You can also bake grits as well!
The common ingredients used to make grits are water (or milk), salt, pepper, cheese, and butter. Quick and regular grits take between 5-10 minutes to cook, while stone-ground grits can take up to an hour.
What To Serve With Grits
Grits are a versatile dish that can be served with a variety of accompaniments such as:
- Eggs - Grits and eggs make a classic Southern breakfast combination. Serve your grits alongside scrambled, fried, baked, or poached eggs.
- Bacon or Sausage - Serve your grits with a side of crispy bacon or savory sausage for a hearty breakfast.
- Shrimp - Cajun seasoned shrimp can be added to a bed of cheesy and creamy grits to make a classic Southern dish known as shrimp and grits.
- Cheese - Stir in your favorite cheese, such as cheddar, Parmesan, or gouda, to add richness and flavor to your grits.
You can also serve grits as a side dish with fried chicken, roasted vegetables, sauteed greens, and your favorite barbeque dishes like pulled pork or brisket.
What Is Polenta
Polenta is an Italian dish made from ground yellow or white cornmeal. It has a finer texture and a milder flavor than grits and is traditionally boiled in water or broth until it thickens and becomes creamy.
Polenta can be served as a side dish or used as a base for other dishes, such as grilled or roasted meats, stews, or sauces.
What Does Polenta Taste Like
The flavor of polenta can vary depending on how it is prepared and what is served with, but in general, it has a mild corn flavor and a slightly grainy texture. Due to its mild flavor, it will soak up the flavor of the ingredients you cook with it.
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How To Make Polenta
Starting off with good quality cornmeal is the key to making a fantastic polenta dish. Cooking polenta is incredibly easy and straightforward just like grits.
Polenta is made by boiling cornmeal in liquid (water or broth) and whisking until a creamy consistency is reached. Traditionally, a polenta dish is cooked with water, chicken stock, milk, butter, and salt.
What To Serve With Polenta
Polenta can be served as a side dish with grilled (or roasted) meats and vegetables or as a main dish topped with a variety of sauces, such as tomato, mushroom, or meat ragu. Here is a list of my favorite recipes to serve with your delicious polenta:
- Onion Soup Mix Roasted Potatoes
- Sauteed Green Beans
- Roasted Rack Of Venison
- Sauteed Broccolini
- Grilled Spatchcock Turkey
- Sauteed Mushrooms And Onions
- Grilled Boneless Chicken Thighs
Grits vs Polenta: Key Similarities & Differences
Overall, the main differences between grits and polenta are the type of corn used, the texture, and the flavor. While both dishes are made from ground corn and are often boiled until they reach a creamy consistency, grits have a coarser texture and a nuttier flavor, while polenta has a finer texture and a milder flavor.
Now you know the key differences and similarities between grits vs polenta! Have you tried them before, and if so, which one is your favorite to make? Leave a comment down below to let me know!
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📖 Recipe Card
Grits vs Polenta: Southern Grits Recipe (+More Great Information About These Two Ingredients!)
Ingredients
- 5 cups water (or use milk, or heavy cream)
- 1 cup corn grits (yellow or white grits, preferable to use stone ground grits)
- ⅛ teaspoon each, salt & pepper (to taste, plus a pinch of salt for boiling the water or milk)
- 1 tablespoon butter (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Bring the water or milk to a boil in a large pot or saucepan with a pinch of salt.
- Slowly pour the grits into the boiling water or milk, whisking continuously to avoid lumps. Reduce the heat to low and cover your saucepan with a lid.
- Cook the grits for about 20-35 minutes, stirring and scraping the bottom of the pot occasionally (every 2-3 minutes), until they are thick and creamy. When the grits reach your desired thickness, season them with salt and pepper to taste.
- Stir in the optional tablespoon or two of butter (or shredded cheese, or other stir-ins) for added flavor and richness.
- Serve your grits hot immediately when done.
Notes
- Buy the best corn grits for the best results. Pick some stone ground grits to make this dish better.
- Cook grits in a 4:1 or 5:1 ratio to water. I personally like the 5:1 ratio best to make sure there are no chewy bits left in my grits.
- If your grits are too thick, whisk in a tablespoon of water at a time. If they are too thin, allow them to cook uncovered to let the steam escape and reduce the moisture.
- Cheese is also an optional ingredient for making this grits recipe as a side dish.
- Ham, bacon, shrimp, sausage, and vegetables are also great stir-ins for your grits.
Sandy says
Very good. I used a combination of polenta and grits - mostly polenta. I did 50-50 of milk and water. I added more salt in it called for and I ended up adding 4 ounces of sharp cheddar cheese since I have it on hand and about a quarter cup of Parmesan cheese. Cooked about 35 min. Stirred every 4-5 min on low heat, covered. Served it with roasted vegetables that were left over from the night before - delicious!