Polenta vs. Grits — What's the Difference?
Difference Between Polenta and Grits
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Compare with Definitions
Polenta
Polenta (, Italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Grits
Grits is a porridge made from boiled cornmeal. Hominy grits is a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp removed.
Polenta
Maize flour as used in Italian cooking; cornmeal
Maize is used, more coarsely ground, in Italy's versatile polenta
Grits
A dish of coarsely ground maize kernels boiled with water or milk.
Polenta
A thick mush made of boiled cornmeal.
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Grits
Plural of grit('hulled oats')
Polenta
Any of various types and consistencies of a starchy accompaniment to a meal made from coarse maize-meal porridge, sometimes fried or grilled.
Grits
(Western Hemisphere) Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.
Polenta
Pudding made of Indian meal; also, porridge made of chestnut meal.
Grits
Plural of grit
Polenta
A thick mush made of cornmeal boiled in stock or water
Grits
Coarsely ground hulled corn boiled as a breakfast dish in the southern United States
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