I Made It, But What Is It. Polenta Or Grits I Made It

I made it, but what is it. Polenta or Grits

mrpiggy 10 years ago
OK, so I was playing with cornmeal. I made this using milk, basil, and Parmesan cheese. It got real thick after so I plopped it in a small baking dish. It was about the consistency of think mashed potatoes. It was OK as is. Then I let it get cold in the fridge and cut a piece and fried it in butter. So what would one call them?
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Good4U 10 years ago said:

Fried Polenta and It looks really good Mr. P:)

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mommyluvs2cook 10 years ago said:

Grits, at least around here, are kinda on the thin side...polenta seems thicker. So maybe more like polenta! Did you use any type of recipe for this, or just wing it?? That fried up picture looks good :)

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mrpiggy 10 years ago said:

Thanks guys. No recipe. I was just fiddling with cornmeal and milk. Then it got think like mashed potatoes so I added basil and parm. It was good plain like that. Then mixed in some butter and that made it more like mashed potatoes and I liked it better. After it was cold I tried it fried. Like it fried better. Dont know what I would eat this with, tho. But it was fun playing

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pointsevenout 10 years ago said:

Grits are a very coarse ground corn meal likened to stone ground meal. I don't care for grits or cream of wheat or oats. Next step down in grinding is corn meal. That is what most polenta recipes are made from.
Don't forget to add some salt to bring out the flavor. Polenta can be on the thin side and eaten with a spoon like a breakfast cereal or firm and cuttable, as you have found out. Fried is like potato pancakes. It can be served on the base of a bowl ladled over with soup or on a plate covered with sauteed veggies or maybe a wedge of it slathered with a sweet treat of your choice. It is cornbread without the leavening. I like it warm and cuttable with savory toppings. Fried yields a pleasant crunch to the crust.

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