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Old 11-08-2008, 02:15 PM   #1
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Polenta vs Grits, is it the same thing?

Polenta vs Grits, is it the same thing?

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Old 11-08-2008, 02:27 PM   #2
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I'm sure someone will be able to tell you soon... but I am having polenta tomorrow with my osso bucco. So I can tell you if it is the same or not. I like GRITS!
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Old 11-08-2008, 03:11 PM   #3
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First Cousins.......
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Old 11-08-2008, 04:58 PM   #4
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Virtually identical except for the grind. One of them (I believe it's the polenta) is usually a finer grind of cornmeal. Also, I've always considered "grits" to be served creamy, while "polenta" I allow to set & then slice & serve firm.
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Old 11-08-2008, 05:51 PM   #5
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As they say,the difference between polenta nad grits is how much a restaurant can charge for it. Polenta can be made frim and sliced (and grilled or fried) or it can be a looser cionsistency similar to grits.
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Old 11-08-2008, 06:00 PM   #6
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I also think there's definitely regional semantics involved.

For instance, you don't hear about "grits" in Italy - over there cooked cornmeal is decidedly known as "polenta".

Here in the U.S., before regional Italian cuisine became better known & more popular - cooked cornmeal was either "grits", or when cooled til firm & then fried up - "fried cornmeal mush".

Either/or - to me they're virtually all the same thing.
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Old 11-08-2008, 06:08 PM   #7
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Polenta = Yankee culture

Grits = Confederate culture

Yes, some are still fighting that war, but I know in my heart that grits will never rise to the cultural level of polenta, not as long as there's a Mason/Dixon line.

Joseph the Yankee Agitator
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Old 11-08-2008, 06:14 PM   #8
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IMHO, the Wikipedia has it right:

"Polenta is very similar to corn grits, a common dish in the cuisine of the Southern United States, with the difference that grits are usually made from coarsely ground kernels. When properly cooked, grits and polenta have similarly smooth textures, "grit" referring to the texture of the dried corn before cooking. Another variation uses ground hominy, lye-treated corn kernels.
Polenta is similar to boiled maize dishes of Mexico, where both maize and hominy originate."
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Old 11-08-2008, 06:33 PM   #9
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Quote:
Polenta = Yankee culture
Grits = Confederate culture
I'll just assume you're joking, because that's ridiculous. Polenta has absolutely nothing to do with "Yankee" culture - it's strictly of Italian origin.

And really, at this point in time, there are no longer any lines drawn for either. Some of the finest restaurants in the New York serve grits in upscale style, while at the same time I've enjoyed polenta in restaurants here in Virginia. In fact, this past winter I enjoyed a fabulous appetizer of escargot in wine sauce served over slices of "polenta". Not a "grit" in sight - lol!!
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Old 11-08-2008, 06:38 PM   #10
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We people of Souther African origin call cooked cornmeal - sudza.
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