my cousin vinny would approve
If you’re Italian, you call it polenta. If you’re from the South, it’s known as grits. I call it delicious. This creamy side dish errs on the side of indulgence, but when plated with leaner fare, it creates a healthy dish that actually satisfies.
I used medium-ground cornmeal, which gave the dish a chewy texture. Prepare the polenta according to the package’s directions; I recommend using whole milk in place of water. Once cooked through, toss in corn (fresh, frozen or canned will all work) and season generously with S & P, butter and cheese (I used Pecorino Romano, but you could easily substitute with Parmigiano Reggiano, or even smoked Gouda or cheddar cheese).
I served the creamy polenta with salmon and sauteed spinach:
I didn’t feel the least bit self-conscious when I stripped down to my underwear at the end of the night. And neither did my S.S. And, I’m sure, neither would my cousin Vinny.
My goodness…Does that look “bad good”!!!
Truly cannot wait to make it…
So riddle me this what is the difference between polenta and grits? Is there one? How is it I like polenta but not grits?
(I understand that there is controversy among foodies and Food Network, but I heart Alton Brown.)
Perhaps you’re comparing polenta to hominy grits?