Grits are a type of porridge made from coarsely ground dried maize or hominy, the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish.
Which brings us to grits. Grits are an American invention that uses a Native American grain and the European technology of the grist mill. Grits, like modern day polenta, are ground up corn. They are commonly made from all kinds of field corn: white, yellow, and even blue and red corn, not to mention dozens of heirloom varieties that dont fit into any color variety so easily. Corn is a vast topic, and I cannot even summarize its history here, but Gerard Paul at manyeats.com has done a great job with his informative and concise article here.
There was a price to pay for this ignorance. The American South, Italy, Africa, and all the places corn went were plagued by a disease called pellagra. A diet of corn and not much else will eventually result in death precluded by dermatitis, diarrhea, and dementia. Collectively known as “the four ds”
Ok, dont be scared, corn is actually really good for you. Check out the new findings on resistant starch and gut biome. Early settlers and Europeans who grew corn didnt suffer from pellagra until profound deprivation hit in the form of Reconstruction in the American south, and extreme poverty in Italy and the other corn growing regions of Europe and Africa. Authors note: Reconstruction was undoubtedly a positive thing in regards to equality and human rights for formerly enslaved people. The vilification of Reconstruction may be attributed to the “Lost Cause” and an attempt by Confederate sympathizers to rewrite history and whitewash slavery.
Although I feel confident I cleared up a few misconceptions, undoubtedly I raised more questions. As it is so often in life, there is plenty of messiness here. I encourage you to do some of your own research and come to your own conclusions. But if there is one thing I insist upon, dont call any old bowl of grits “hominy grits.” Remember: no nixtamal, no hominy.
Here comes my first criticism of the articles in question: They asserted that polenta was made from yellow corn exclusively. While yellow corn is the most popular color of corn for polenta, many kinds of local varieties of corn of many different hues are milled into polenta. White corn polenta, yellow corn polenta, and even corn with a red pericarp (outer covering) are milled into polenta in Italy. My mill has taken a liberty with the term and milled polenta out of blue corn, which probably doesnt happen in Italy.
Listener Question: Is There A Difference Between Yellow Corn Grits and Polenta?NameEmail AddressRecipient NameRecipient Email AddressPersonal Message
Yellow corn grits and polenta both are made from ground yellow corn. Which prompted Kristopher Wozny, of Chicago, to ask whether corn grits and polenta are the same thing— and whether one can be swapped for the other.
Yellow corn grits are made from a type of corn known as dent corn or field corn. (Hominy grits are different; they’re made from corn that has been nixtamalized, meaning that the corn has been soaked in an alkaline solution.) Italian polenta, meanwhile, traditionally is made from flint corn, which differs slightly from dent corn in protein and fiber; it also is lower in starch.
When we prepared traditional yellow grits (not instant or quick-cooking varieties) and traditional Italian polenta side by side, we found the biggest difference was in texture. The imported Italian polenta cooked up elastic and silky, with a texture that coats the mouth and firms up quickly. The grits retained a more grainy texture. In terms of flavor, however, the yellow grits and polenta were very nearly identical.
Though finding true Italian polenta can be a challenge here in the U.S.—most varieties sold in grocery stores are instant or quick-cooking—we’ve found that it’s possible to mimic polenta.
It’s important to start with coarse stone-ground yellow grits or cornmeal (which are also usually milled from dent corn), since steel-ground cornmeal is less flavorful. And while many classic recipes involve cooking on the stovetop—a rather arduous method that requires ample stirring—we learned a much faster, simpler approach in Italy: Bake coarse stone-ground cornmeal in the oven. We found that an hour in a moderate oven allows the grains to hydrate fully and acquire that classic silky polenta texture.
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How to nixtamalize corn – turning it into healthy hominy and hominy grits.
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