On first glance, polenta, cornmeal, and grits seem similar; after all, they’re all derived from corn. But it’s the type of corn — and how it’s processed — that really distinguishes each ...

Whether you're from Italy and call your grits polenta or you're from the South and call your polenta grits, you're talking about stone-ground cornmeal that cooks by absorbing water, like rice does in ...

Chef Carla Hall's 3 secrets to extra creamy stone ground grits When cooked properly, grits are velvety and perfect to enjoy for any meal. So, chef and TV host Carla Hall shares her three easy tips ...

To keep your grits in tip-top condition and tasting fresh, stash them in your freezer rather than your pantry. Here's why ...

Pour in the fresh corn “grits” and 1 cup of the corn stock. Cook for another 5 minutes or so, until the grits thicken to a porridge-like consistency.

Cook until thickened, 5 to 10 minutes. Reduce heat to low; cook until grits are tender and the mixture is thick and creamy, 30 to 60 minutes (coarser grits need a longer cooking time).

Tips, best way for making breakfast cornmeal grits, white or yellow, old fashioned, quick or instant and how to prevent lumps. Grits can be topped with butter or cheese.

I used their yellow corn grits and organic oatmeal along with some other locally sourced ingredients for our breakfast recipes this week. These grits are not for the faint of heart.

Stir corn into grits; cook 1 minute. Serve topped with shrimp mixture. Per serving: 395 calories, 8g fat, 158mg cholesterol, 960mg sodium, 57g carbohydrates, 6g fiber, 29g protein.