If you’re in Florence, it’s called polenta. If you’re in Alabama, it’s called grits. In reality, they are basically the same thing–that is to say, ground-up corn that’s been slowly simmered. Corn and tomatoes pair well together, so simmering the grits in a diluted marinara sauce is a great way to give them some serious flavor. It’s hard for me to recommend grits without cheese, so throw some of that in also!
To keep things clear-cut, I like to call the liquid version of this dish grits and the solidified version polenta. So if you have leftover grits, you can easily make polenta. Just pour the warm leftover grits out onto a baking sheet lined with parchment paper. Let them sit at room temperature until cool, and they will harden into a single block.
Cut the block into squares and store them in the fridge until needed. When you want to serve the polenta, reheat by frying it in a bit of butter until the outside is crispy and slightly browned.
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