What is the difference between polenta, grits and cornmeal?

Polenta is a cornmeal porridge from Northern Italy. It is most often made from coarse yellow cornmeal, though fine yellow or white cornmeal works too. Cooked polenta can be served soft, or cooled until firm and then sliced, grilled, fried or baked. The name covers both the dish and the cornmeal used to make it.

Grits are a Southern U.S. staple made from coarsely ground corn, often white corn. Some grits are made from hominy, corn treated with an alkali to loosen the hull. Grits are usually served soft, at breakfast or under shrimp and other savory toppings. They cook much like soft polenta, from a different corn and a different tradition.

Cornmeal is the ingredient: dried corn, ground. Fine cornmeal goes into cornbread and batters. Coarser grinds are what cooks use for polenta and grits. Cornmeal can be yellow or white, and stone-ground or steel-ground. The grind on the bag tells you more about how it will cook than the name on the front.

Often, yes, with small changes. Coarse cornmeal labeled for polenta or grits cooks into either dish. Fine cornmeal cooks faster and turns out smoother. Hominy grits taste different from plain cornmeal because of how the corn is treated. Season to the dish you are making, and add liquid slowly until the texture is right.

Pre-cooked polenta is polenta that has already been cooked and set firm as a roll. San Gennaro's rolls are ready to slice and heat. Grill or pan-fry the rounds, bake them, air-fry them, or simmer pieces in broth for a soft, creamy bowl in about 10 minutes. That creamy bowl is San Gennaro's take on Italian grits. See how to cook pre-cooked polenta.

Serve polenta as a side with meat or vegetable dishes, or as the main dish topped with sauces, gravies and cheese. It replaces pasta, bread or rice. The recipes on polenta.net serve it under Bolognese, ratatouille and spicy shrimp. It also pairs with San Gennaro's Northwest Cioppino stew base.