Who knew that there were people out there who believed that the way I grew up eating grits was almost sacrilegious? Seems like my way of eating them was not how a true Southerner would eat them, only a Northerner would eat them that way. A true 'southerner' would only eat grits with maybe a bit of butter, some cheese, and most definitely with salt and pepper, a more savory approach than the way I was brought up eating them.
It made me wonder what happened when they migrated from the South to the North that could possibly change their way of eating grits? What I do know is that grits are a very important comfort food for many people. Most people eat grits the same way they did as children.
Grits are a comfort food that conjures up strong emotional feelings, including memories of home. Now back to the big question: what is the real difference between grits and polenta? Is it that one is the staple of the American South or that the other comes from Italy? Polenta as depicted by its color is made from yellow corn, while grits are normally made from white corn or hominy.
Not only is the color affected from the type of corn, but so is the texture. Most grits in the South are traditionally made from a class of corn called, dent corn, whereas in Italy, most polenta is made from a class of corn called flint corn , or in Italy referred to as, otto file , which tends to hold its texture better.
Because of the different types of corn, grits can come across as almost mushy, while polenta is coarser and more toothsome. So, can you use cornmeal to make polenta? To a certain degree, the answer is yes. Cornmeal with a finer grind is typically used for baking or as a breading. Choosing a product specifically designed for making polenta will produce the ideal dish. Traditionally polenta is cooked in water.
But it can also be made with stock or milk for added creaminess and flavor. Be sure to season well with salt. I like to add a combination of both Parmesan and Asiago.
And just recently, I added just the tiniest bit of Comte cheese and a couple of tablespoons of heavy cream. Talk about rich! Polenta can be eaten plain as a creamy porridge, or it can be topped with any number of things.
Typically, a ragout of pork, beef or mushrooms is the traditional topping of choice. Another great way to prepare polenta is to pour it into a lightly oiled casserole dish, refrigerate and chill for at least an hour, slice into squares and then pan fry them in a bit of olive oil.
Lastly, just make sure not to rush the cooking process! Grits possess a pretty mild flavor on their own but will take on the flavor of the cooking liquid used. As I mentioned earlier, growing up I had only eaten grits primarily as a breakfast item. But as an adult I branched out into using it as a savory side dish for dinner, incorporating various cheeses as well as herbs.
Eating calorie-rich foods too frequently can lead to weight gain and obesity-related health issues like heart disease over time 20 , Quick, regular, and instant grits have fewer nutrients than the stone-ground variety.
Though grits are typically paired with calorie-rich ingredients, you can prepare them in many healthier ways. There are many simple ways to make grits healthier. Try following the tips above or use one of the healthy recipes provided. Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. These may include milk, cheeses, syrups, sugar, bacon, and other fried or processed meats.
Choosing healthy, lower-calorie alternatives, such as fresh fruit , in place of sugar and syrups or using more water and broth instead of whole milk is a simple way to cut back on calories. If you have trouble finding more nutritious stone-ground versions locally, you can purchase them online.
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Corn is a source of energy, vitamins, minerals, and fiber. As I mentioned before, culinary purists may recoil at the thought of using grits instead of polenta. It's certainly a unique solution. But creativity is what breaks new ground in the food world, and this is just one example of finding a different way to enjoy the same ingredient. Want to master Microsoft Excel and take your work-from-home job prospects to the next level?
Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more. Not trying to be rude, but there are a few inaccuracies in this article. Not sure where you get your "Facts", but it seems like you have very little experience with grits.
I can not take your comment seriously because you have not given examples of the articles inaccuracies. Also, you make a judgement of someone without giving specific reasons for the judgement.
You have framed your comment in such a way that it comes across as an attack with no room for discourse or defense. Polenta vs. Grits: What's the Difference? Subscribe Now. I agree that this article needs a phact checker!
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