Is there a genuine difference between polenta and grits or are they of the same kind? Most of the people who eat grits or polenta are well aware that both these foods are derived from the milled corn kernel. Even then, many are confused as to whether there is any difference between them.

This post talks about the major differences between polenta and grits, and their respective nutritional values. To know more, keep reading.

Does Geography Make The Difference?

Both grits and polenta are derived from the stone-ground cornmeal. The corn is dried and grounded into smaller coarse particles. So both are prepared the same way. However, according to some people, geography differentiates the two. They believe that the polenta is from Italy and grits come from South America.

Other than that, many believe that the type of corn that is used to prepare grits and polenta define their properties. So, it is considered that grits are derived from white corn whereas yellow corn is dried and ground to prepare polenta. Eventually, it turns out that there is not much of a difference between the two, and they are just two ways in which we use corn in our meal. After all, corn is one of the most excessively used foods, and over the centuries, humankind has come up with new ways of including it in our day-to-day lives.

Do you know that the soda you consume contains corn products or the shampoos also have corn as one of the ingredients? So, frankly speaking, both polenta and grits are almost similar with just minor differences. Let us find out what they are in detail.

Polenta – The Italian Version:

Polenta is nothing but a simple corn product prepared from dried kernels. The kernels are ground until a desired consistency is achieved. The Italians have been preparing polenta in this way for many centuries. At the end of the milling process, the corn is automatically divided into two consistencies – the grain and the flour.

This division of consistencies has an interesting story attached to it. Centuries ago, when corn was broken down and milled in the grindstone, the owner of the mill kept the flour in exchange for the favor of providing his grindstone. People took away the remaining polenta grains and cooked them. Ever since then, polenta grains have been used as a side dish for breakfast and is famous as the rustic peasant dish.

The Nutritional Value Of Polenta:

Although polenta does contain numerous minerals and vitamin traces, it is not considered a rich source of any of the nutrients. According to the U.S. Department of Agriculture National Nutrient Database for Standard Reference, polenta contains traces of several minerals, including phosphorus, zinc, magnesium, calcium, iron and sodium. Vitamins A, B, and E are also present in small amounts.

Grits – The South American Version:

Grits are a true South American corn version. They are almost similar to polenta, and start as dried kernels. These are then ground into a desired consistency. So, where does the difference lie? The difference is in the method of preparation. Just before the dried corn kernels are to be ground, they have to be treated with alkali using a particular process. Due to this, the kernels first convert into hominy and then they reach the mill for grinding. This nixtamalization process increases the mineral and vitamin value of the kernel, and gives it a distinct aroma and the flavor of the corn grain.

The rest of the process of grounding to the separation of the flour is similar to polenta. The flour thus left behind is used for extracting cornstarch or is simply used as cornmeal.

The Nutritional Value Of Grits:

The alkali treatment ups the nutritional value of grits to some extent and increases its calcium and sodium content. Other than that, grits can be included in the diet to increase fiber. Uncooked one-quarter cup white grits provide 2 grams fiber and 144 calories, out of which 31 grams come from carbohydrates. So you can say it is also a good source of energy. On the other hand, polenta has a higher number of calories, but provides an equal amount of fiber.

So, there is not much you can gain from either of the two foods in terms of nutrition, except that it can pamper your taste buds and give a new twist to your meal.

Which is tastier? If you are more into pure flavors and untreated food products, then, you are sure to choose polenta for its smooth flavor and can be served as the main dish with lots of spicy additions to perk up the blandness. Grits, on the other hand, is much better as a side dish when served in combination with melted cheese, broth and boiled shrimp. You cannot rate one food over the other in terms of flavor because the Italians will not let the grits score more over polenta whereas a South American man will always consider grits tastier.

Which Cooks Faster – Polenta Or Grits?

Since the classic hominy grits are derived from the corn that is stripped of hull and ground to a fine consistency, they cook faster. On the other hand, polenta is the whole corn kernels that are coarsely ground. Hence, they take a lot of time to cook – almost 45 minutes before the grain starts getting creamy. So, for a quicker corn meal, grits are a better option. However, if you want the smooth, creamy flavor of polenta, you need to have a little time at hand for indulging in cooking.

Thus, there is not much of a difference between grits and polenta. However, the way you serve it or add it as an accompaniment to your serving can make a lot of difference. Traditionally, these foods are eaten plain, without many toppings. But nowadays the modern kitchens are coming up with new twists by changing the way these foods are cooked. The addition of sausages, spices, cheese, butter and lot many other tastier options can add more flavor and delight to the simple essence of grits and polenta.

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The post What Are The Differences Between Polenta And Grits? appeared first on STYLECRAZE.

by Daiwik Suresh Gejji via STYLECRAZE