Polenta. Italian grits. Mama Mia! There's a difference based on the type of corn used. Both are made from ground corn. Grits can be made from yellow or white corn or hominy. Polenta is made strictly from yellow corn AND ITS REALLY COARSE in texture. Not nearly as ground as grits. I find myself gravitating to polenta when I need a mushy corn cereal fix. Which doesn't happen often for this diabetic!
- 3 cups chicken broth (can use unsalted)
- dash of salt (omit if strict LoSo)
- 1 cup instant polenta
- 1/3 cup parmesan cheese
- Heat the broth until it begins to boil
- Add the polenta and stir, reducing the temperature to low
- Cook until the grits are soft
- Turn off the burner and add in the salt and parmesan
- Stir and serve immediately