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Strong Pantry: Grits
Appears in
By Abra Berens
Published 2019
Grits, polenta, and cornmeal are all ground corn of varying coarseness. Grits are the largest grind and my preferred version.
Feel free to substitute polenta for any grit recipe. I find cornmeal too fine for the dishes in this book. If you can only get cornmeal, bake cornbread instead and happily serve it with recipes that call for grits or polenta. Cornbread will be as good a vehicle for getting sauces into your mouth.
I never add dairy or cheese to grits until after they are cooked because I tend to burn it with annoying ease. Add any sort of dairy after the grits are cooked and it will slowly absorb, but be forewarned, if you use buttermilk be careful upon rewarming, as it will want to separate.