Polenta is Italian, and as uptown as an Armani suit. Grits are strictly domestic, and as down-home as blue jeans. At least that's the popular American perception of the two foods. But the two share more similarities than differences.
Both grits and polenta are made from dried corn kernels; the difference lies in how those kernels are milled. When the corn is ground, the coarser particles become grits, while the finer granules are used for polenta.
Polenta
Polenta is a New World food introduced to Italy by Venetian traders in the mid-17th century. Before the introduction of corn, porridges of chestnut flour and barley were staples. But because corn grew well in its adopted land and the dried grain stored well, too, polenta eventually held central importance in the Italian kitchen.
To make polenta yourself, remember two simple ratios: one part cornmeal to three parts liquid for firm polenta, and one part cornmeal to five or six parts liquid for soft polenta.
You can eat soft polenta alone or with browned butter, or use it as a bed for a quick sauté of pancetta and broccoli rabe. Firm polenta is good served sliced, as a sidedish. This is also the polenta to cut into diamonds, rectangles, or small croutons, which can then be sprinkled with cheese and roasted, or brushed with oil and grilled, fried, or sautéed.
Grits
Grits are often associated with agricultural communities as farmers used manual grinders to shell and grind the dried corn into a coarse meal for the animals.
Stone-ground grits, our choice for these recipes, have a chunkier texture and more 'corny' flavor than quick grits. Though they do take longer to cook than their counterpart—and need more stirring to release the starch and soften the grains—stone-ground grits are worth the effort.
Finding them may take some initiative, as well. Coarse stone-ground grits aren't reliably available in supermarkets, but you can find them in specialty food markets, or by contacting mills directly. Our favorite grits come from Nora Mill Granary (www.noramill.com or 800-927-2375), Anson Restaurant (www.ansonrestaurant.com), and War Eagle Mill (www.wareaglemill.com). If you like finer grits, try Adam's Whole Heart Grits (800-239-4233).
