Polenta vs. Grits

Polentanoun

Any of various types and consistencies of a starchy accompaniment to a meal made from coarse maize-meal porridge, sometimes fried or grilled.

Polentanoun

Pudding made of Indian meal; also, porridge made of chestnut meal.

Polentanoun

a thick mush made of cornmeal boiled in stock or water

Polentanoun

maize flour as used in Italian cooking; cornmeal

Polentanoun

a paste or dough made from polenta, which is boiled and typically then fried or baked

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.

Gritsnoun

plural of grit('hulled oats')

Gritsnoun

(Western Hemisphere) Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.

Gritsnoun

plural of grit

Gritsnoun

coarsely ground hulled corn boiled as a breakfast dish in the southern United States

Gritsnoun

a dish of coarsely ground maize kernels boiled with water or milk.

Gritsnoun

coarsely ground maize kernels used to make grits.

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.