Polenta or Grits

katlady · #1 (**permalink**) October 27th, 2009, 02:14 AM

Okay Captain Tennille can't get grits in his area. So I suggested he try polenta. It got me thinking can you really the difference between Polenta and Grits? I will post uncooked and cooked pictures vote for the one you think is Grits. Good Luck.

Plate A.

Plate B.

skymaster · #2 (**permalink**) October 27th, 2009, 08:51 AM

Couldn't vote, but I'll take "B", thank you. 8)

"SKY"

beenie weenie · #3 (**permalink**) October 27th, 2009, 10:38 AM

Those look mighty yellow...

Here's what grits look like anytime I've ever seen them:

I would typically go for grits for breakfast and polenta at lunch or dinner

carmensmom · #4 (**permalink**) October 27th, 2009, 10:48 AM

There really should be one more category to vote on....none of the above. When you boil cornmeal or polenta you get cornmeal mush not grits. Grits are ground hominy.

Mike M · #5 (**permalink**) October 27th, 2009, 11:00 AM

I can't vote for either one. I grew up with "corn meal mush" and I don't like it.

I have always prided myself in the fact that I am not a finicky eater and love to try anything from bugs to brains and love the taste of many foods but I will not eat grits, oatmeal, corn meal mush, most polenta, cream of wheat, Farina and Malt-o-Meal unless I am starving. I haven't hit the starving point yet.

Take care,
Mike

Cruznut2 · #6 (**permalink**) October 27th, 2009, 11:02 AM

Never had polenta so I can/t choose. Had grits once, never again!

Laura

CruisinK n J · #7 (**permalink**) October 27th, 2009, 11:24 AM

Can't stand either one.

Judy

beenie weenie · #8 (**permalink**) October 27th, 2009, 12:22 PM

Grits are made from Hominy, which generally means white corn that has been hulled (the Native Americans used lye to remove the hulls) .

I'll be honest it's not something I have ever craved, like Venice's Maypo, but if there was nothing else in the cupboard, I would be thankful for it. It does remind me of cream of wheat. Throw a little sugar, maple syrup or honey and butter on it and its all just fine.

katlady · #9 (**permalink**) October 27th, 2009, 08:04 PM

Quote:

Originally Posted by carmensmom

There really should be one more category to vote on....none of the above. When you boil cornmeal or polenta you get cornmeal mush not grits. Grits are ground hominy.

I find the statement Grits are ground hominy confusing. Were you saying Grit are made from White Corn? Grits are made from corn right?

When I did a image search for grits I got both white and yellow grits. So I did some research and I found the answer. Accordng to what I found Grits can be white or yellow the difference between grits and cornmeal is the hull/germ is removed on grits (Hominy) and not on cornmeal. Masa harina is made wit hominy is it is closer to grits then to cornmeal. Now Masa harina I know I use it to thicken my chili and chili verde.[img]http://rds.yahoo.com/_ylt=A0S020oXjedK_iUAJk6jzbkF/SIG=13n4u48be/EXP=1256775319/**http%3A//www.acornadvisors.com/Kitchen%2520Newsletters/2007-06-21_Cool_Grains/Whole-Grain-Diagram.jpg[/img]

Posole is the whole hominy that is used in mexican cooking. I think I like what the mexicans do with hominy the best. They make a soup it looks pretty good. I live in California so I bet I have an easier time finding posole then grits.

Mike M · #10 (**permalink**) October 27th, 2009, 08:19 PM

Kat:

Head to the supermarket and buy a box of grits (common white and yellow) and try em. Then you will know the difference.

Take care,
Mike

beenie weenie · #11 (**permalink**) October 27th, 2009, 08:32 PM

Quote:

Originally Posted by katlady

Quote:

Originally Posted by carmensmom

There really should be one more category to vote on....none of the above. When you boil cornmeal or polenta you get cornmeal mush not grits. Grits are ground hominy.

I find the statement Grits are ground hominy confusing. Were you saying Grit are made from White Corn? Grits are made from corn right?

When I did a image search for grits I got both white and yellow grits. So I did some research and I found the answer. Accordng to what I found Grits can be white or yellow the difference between grits and cornmeal is the hull/germ is removed on grits (Hominy) and not on cornmeal. Masa harina is made wit hominy is it is closer to grits then to cornmeal. Now Masa harina I know I use it to thicken my chili and chili verde.[img]http://rds.yahoo.com/_ylt=A0S020oXjedK_iUAJk6jzbkF/SIG=13n4u48be/EXP=1256775319/**http%3A//www.acornadvisors.com/Kitchen%2520Newsletters/2007-06-21_Cool_Grains/Whole-Grain-Diagram.jpg[/img]

Posole is the whole hominy that is used in mexican cooking. I think I like what the mexicans do with hominy the best. They make a soup it looks pretty good. I live in California so I bet I have an easier time finding posole then grits.

See my post above. Hominy is just hulled corn. White seems to be much more common for grits than yellow.

katlady · #12 (**permalink**) October 27th, 2009, 08:35 PM

Quote:

Originally Posted by Mike M

Kat:

Head to the supermarket and buy a box of grits (common white and yellow) and try em. Then you will know the difference.

Take care,
Mike

No grits here I might try to found posole through.

I edited my reply because I researched it. I like learning and trying different things. I just love to cook. If I do get grits I reserve the right to mess with the recipe by adding sugar, chili, or whatever else I feel like. I'm sorry southerns I just do that. My dad wasn't happy when I used yellow cornmeal and spinach in my Portuguese cornmeal.

It is normally made with kale and white cornmeal. It's the kicthen it should be fun and interesting.

Mike M · #13 (**permalink**) October 27th, 2009, 08:43 PM

Kat,

My father-in-law, who lives in the Bay Area, eats grits almost every day. He's Polish but he loves them and he needs a gluten free diet. My mother-in-law buys them at Safeway.

Take care,
Mike

Captain Tennille · #14 (**permalink**) October 28th, 2009, 12:49 AM

I have always believed the terms "Polish" and "gluten-free diet" were polar opposites.

The same way a Ukranian would appreciate a "cabbage-free diet".....

Mike M · #15 (**permalink**) October 28th, 2009, 09:44 AM

Quote:

Originally Posted by Captain Tennille

I have always believed the terms "Polish" and "gluten-free diet" were polar opposites.

The same way a Ukrainian would appreciate a "cabbage-free diet".....

If he had his way he would be eating all the wheat products he could. However he has Tropical Sprue and can't eat gluten.

The man curses the sight of a rice cake.

Take care,
Mike

Captain Tennille · #16 (**permalink**) October 28th, 2009, 01:35 PM

I make light of it, but in all seriousness it does truly suck to not be able to enjoy eating in all its glory. (speaking from personal experience).

carmensmom · #17 (**permalink**) October 28th, 2009, 07:18 PM

[quote="katlady"]

Quote:

Originally Posted by carmensmom

There really should be one more category to vote on....none of the above. When you boil cornmeal or polenta you get cornmeal mush not grits. Grits are ground hominy.

I find the statement Grits are ground hominy confusing. Were you saying Grit are made from White Corn? Grits are made from corn right?

Grits can be white , yellow, or speckled. Hominy is made from corn, grits are made from hominy. Kind of like, wool comes from sheep, you can knit a sweater out of the wool, but you cant make a sweater out of the sheep.

Now I'm starting to corn-fuse myself.