Comments on: Foodie Bucket List: How To Make Polenta With Cornmeal http://www.suziethefoodie.com/foodie-bucket-list-polenta/ Food Writer, Photographer and Teacher Fri, 26 Jan 2018 01:39:04 +0000 hourly 1 By: Suzie the Foodie http://www.suziethefoodie.com/foodie-bucket-list-polenta/#comment-13157 Tue, 06 Jun 2017 15:14:50 +0000 http://www.suziethefoodie.com/?p=7982#comment-13157 THAT is confusing too!!!! Here is a quote I found but it doesn’t some definitive: “Most grits in the South are traditionally made from a class of corn called dent corn whereas in Italy, most polenta is made from a class of corn called flint corn, which holds its texture better. Why do these different classes matter? Because of the different type of corn, grits can even come across as almost mushy while polenta is often more coarse and toothsome.” http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807

You know, my polenta wasn’t coarse so…???!!!

]]> By: Debra She Who Seeks http://www.suziethefoodie.com/foodie-bucket-list-polenta/#comment-13154 Tue, 06 Jun 2017 03:41:20 +0000 http://www.suziethefoodie.com/?p=7982#comment-13154 So is polenta what they call “grits” in the South and serve with breakfast? Or is that something else? I’ve never had polenta or grits, It’s a mystery to me.

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