Combine 1 cup heavy cream, 4 tablespoons unsalted butter, 3 cups water and a pinch of salt and pepper in a medium pot and bring to a simmer. Good old fashioned grits!Grits are the mashe. The result is a creamy, smooth, and fluffy texture that is irresistible. What an amazing video. One of my favorite meals of all time is this Coconut Sriracha Shrimp and Kale with Grits, which is like a healthy twist on shrimp and grits. Here, we break down the differences between grits and polenta and provide a step-by-step guide to making each. Compared to the same amount of white rice, which has only 0.1 grams, potatoes are a higher-fiber food. Copying and/or pasting full recipes to any social media is strictly prohibited. Some say 3 to 1 ratio most say 4 to 1 ratio. Theyre so easy to make from scratch, and with the right technique you get the most luxurious, creamy texture, without the need for any heavy cream or for loads of butter! Can you explain please I explain I dont know which one to use. But Brian Malarkey points out what fun it can be to boldly recreate a dish and showcase its many possibilities. See the charts below for detailed information. This starch acts like fiber in the body and offers many of the same health benefits. Here is a comparison of the nutritional values of grits and mashed potatoes: As you can see from the table above, grits are lower in calories, fat, and carbohydrates than mashed potatoes. Once grits are cooked, they are usually mixed with butter, but the variations are endless! Im Nicki Sizemore, a trained chef, recipe developer and cookbook author. Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. However, you can also make grits from simply dried ground corn (stone-ground cornmeal). Heres a step-by-step guide to making polenta: Combine 3 3/4 cups water, 1/4 cup heavy cream and a big pinch of kosher salt in a pot and bring to a boil. I have tried grits many times, and have come to the conclusion that I just dont like grits. Reduce heat to medium-low; cook, covered, 15 to 20 minutes or until thickened, stirring occasionally. *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). I would love to try your recipe for creamy grits! These are the main differences between grits and polenta. I have a local mill that grinds these grits. I ended up reducing the amount in the recipe, as I've found that different brands of grits/polenta can absorb liquid differently (you can always add more milk, but you can't take it out ). Easy to follow, tried, tested and loved! Similarly, if you add salt or butter to grits, the sodium and calorie content will increase. It's a myth that people with diabetes can't eat carbohydrate-rich foods like grits. Grits are typically made by boiling water or milk and adding the cornmeal. The exact links to the foods presented on this page can be found below. What Are Shirataki Noodles, and Are They Healthy? Consider your own taste preferences and nutritional needs when making your decision. Bovril vs Marmite: Understanding the Key Differences, https://happymuncher.com/author/happymuncher/. His favorite right now? Cheese? 87. boiled white potato. Good old fashioned grits! Home > Recipes > Side Dishes > How to Make Grits. Copyright 2023 Florida Dairy Farmers. Grits is a really simple yet amazingly tasty and resourceful dish. Do you have pictures of Gracie Thompson from the movie Gracie's choice? When she's not writing or counseling, you can find her on a run, out to brunch, or with coffee in hand trying to keep up with her two little boys. I know how hard it can be to have to cut foods out of your diet, but hopefully this journey will enhance your health. Serve hot, with toppings of your choice, such as sauteed vegetables or a hearty ragu. Hello! I often eat grits in place of mashed potatoes and hope you will love them too! Nutrition: Both grits and mashed potatoes can be part of a healthy diet, but they have different nutritional profiles. They're also . I used to have this as a kid but haven't made it before myself but I will try it today! Bring the mixture back to a boil while whisking. 54. Remove the saucepan from the heat and cover it until you're ready to serve, up to 30 minutes. Neither is right or wrong, but I find the 4-to-1 ratio a bit stodgy (but it's a preference). When it comes to the glycemic index of rice and potatoes, brown rice has a score of 68, sweet potatoes have a score of 63, white rice has a score of 73 and baked russet potatoes are highest at 78, according to the Glycemic Index provided by Harvard Health Publishing. Reduce the heat to a low simmer, partially cover the pan, and cook until the grits are creamy and tender. Grits are made from dried, ground dent corn, with a higher starch content than other corn varieties. Bring milk, water, and salt to a simmer over medium heat. SpendWithPennies.com. Stone-ground grits: Made by grinding whole corn kernels between two stones, resulting in a coarser texture and more pronounced corn flavor. Have you ever seen this? In this article, well take a closer look at the differences between grits and mashed potatoes, from their ingredients to their flavor profiles and culinary uses. Grits are easy to make and have some impressive nutritional benefits, too. While whisking, slowly pour in 1 cup quick-cooking grits (not instant). Opt for stone-ground grits and swap butter and cream for other healthy toppings like olive oil and fresh whole foods to lower the saturated fat and sodium in your meal and give your grits a nutritious boost. Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals! Add C butter and stir until melted. I'm so glad you enjoyed, and you're so lucky to have homegrown dent corn! If all else fails, you cant go wrong with this recipe from Malarkeys cookbook Come Early Stay Late, for dirty grits and screaming shrimp. If you prefer something silky and smooth, mashed potatoes might be a better choice. By Layla Khoury-Hanold for Food Network Kitchen. Something unique to rice and potatoes is a special type of starch known as resistant starch. Data provided by FoodStruct.com should be considered and used as information only. Traditionally, grits were made with dried hominy, which is corn that has been treated with an alkali solution (such as lime or lye). Potatoes are low in sodium, and high in carbs (including 26% of Cornbread, corn pudding and creamed corn were all part of my childhood in the Midwest, but grits? Grits tend to have a milder taste, says Eat Delights, comparing it to cornbread, though don't expect it to be as flavorful since the cornmeal is processed much more before cooking. The most common comparison may be a baked russet potato vs. white rice. Grits are either stone-ground (aka old-fashioned grits), which are ground with the germ intact and have a coarse texture, or quick cooking, which are more finely milled. However, they recommend using add-ins like butter, herbs, even bacon to give it that personalized flavor you're looking to achieve. Health Benefits & More, What Is A2 Milk and Is It Healthy? thank you so much.. just found out I am allergic to potatoes and pork. i hve been trying to find a substitute for mashed potatoes because they hve always been my favorite.. i have never tried grits before i am super excited about trying your recipe just want to find something that reminds me of the potatoes??? Texture: Grits are a bit grainy, while mashed potatoes are smooth and creamy. Ultimately, the choice between grits and mashed potatoes comes down to personal preference. Grits are made from dent corn, most often white corn but sometimes yellow. it has more sugar in it then grits does. ). For an optimal experience visit our site on another browser. There are many variations of mashed potatoes, and each region has its own unique recipe. Since polenta and grits are both made from ground corn, you can use them interchangeably. Well, now you can do that with grits! She goes to the farm and picks her vegetables and its very delicate and light and has pomegranates and pea vines and stuff. Hope they also love it. oatmeal any flavor without adding some sweetener to it seems Grits tend to have a more pronounced corn flavor than polenta, particularly stone-ground grits. This information will not be used for any purpose other than enabling you to post a comment.*. If you prefer something more mild, mashed potatoes might be a better choice. You might also see white grits or yellow grits (depending on the type of corn used). I actually halved it and still came out super creamy. So Mommas making something new! Bake 30 minutes. Combine ingredients and cook instant grits. Homemade shrimp and grits with smoked bacon, onions and cheese in a black bowl on a dark concrete background. In a large saucepan, add chicken stock; bring to a boil. Your email address will not be published. Frittata vs Quiche: Whats the Difference? I never thought cooking grits could be so sensual! You can also combine grits with ingredients like skim milk, olive oil, fruits and/or vegetables to boost the dish's nutritional valueOur Shrimp-&-Grits-Stuffed Peppers is a balanced dinner option and is diabetes-friendly. In a large saut pan over high heat, add the oil and butter. Follow her on Twitter @wellfedlife and visit her blog. Grits are hip and cool, just like fried Brussels sprouts!. Remember back in the day, when you were putting garlic in there, and wasabi and all these weird things when you were making your mashed potatoes? Keep stirring/whisking until the grits are glorious and dirty good! They are also a good source of folate, a B-vitamin that is important for cell growth and development. Stir in 1 cup grated fontina (or cheese of your choice). Nutritional Benefits & More, The Health Benefits of Plantains, According to a Dietitian, Are Eggs Good for You? Use half water and half milk (regular or low-fat milk, whatever you drink) to achieve a creamy texture. Policy. Grits are also rich in lutein and zeaxanthin, two antioxidants that keep eyes healthy. A 100-gram serving of a russet potato (about one-third of a large 4-inch potato) with the skin has 2.1 grams of fiber. To make grits, boil four to five times the amount of water to grits, add salt to the water, and then cook the grits for about 45 minutes, with near-constant stirring. Continue whisking until the grits come to a boil and thicken slightly. Traditionally, grits were made from boiled dried hominy, a type of corn that has been treated with a lime or lye solution, allowing the tough outer hulls to be removed. Pay attention to the most right column. Cook the grits according to the package directions. Cook the Grits Reduce the heat to medium-low and cook, stirring occasionally, until the grits. It's best to store uncooked grits in the refrigerator or freezer, which will keep them fresher longer. Preparation: Grits and mashed potatoes require different preparation methods. Ingredients 4 cups riced Cauliflower Pinch of Salt Pinch of Pepper 1 cup Heavy Whipping Cream 1 Tbsp Unsalted Butter 1 cup Shredded Sharp Cheddar Cheese It shows the amounts side by side, making it easier to realize the amount of difference. While I could be content with nothing more than a giant bowl and spoon (its love, people), grits also make for a fantastic side dish! Stir in the cheddar cheese until melted. American cuisine. OMGosh!!!! Lainey is a weight-loss dietitian who helps people ditch diets, change their habits and create a healthy lifestyle that lasts. Please consult your physician before beginning any diet. Instructions: Preheat oven to 350 F. Lightly spray a 9-inch baking dish with cooking spray. It cannot be stated which food is richer in vitamins. Grits are naturally gluten free. Add one teaspoon salt and bring to a boil over medium-high heat. Cooking grits is easy! I lift the lid, stir and then replace the lid. Fill your potato with steamed vegetables and an ounce of low-fat cheddar cheese, or make it a filling main. To achieve a creamy texture, use 6 cups of liquid to 1 cup of grits. The key here is that if you like them, grits are OK, but you should be careful with the portion size. For creamy grits, cook them in milk or half milk half water. They are also a great comfort food that can be enjoyed any time of the year. You say 5 to 1 ratio. This results in a smoother texture and milder flavor. Then the kernels are dried and ground. It can be yellow or white, and tends to have a chunkier consistency than polenta. I have been eating grits instead of oatmeal because it stays with me longer Why Walden's rule not applicable to small size cations. Dice potatoes with skins left on, then place in a medium-size dutch oven or large pot with a lid. very often and I think that's because they have been refined. A couple other things to keep in mind is that grits tend to have a more pronounced flavor and cook to a creamier texture than polenta, which may affect the desired flavor and texture profile of your recipe. The same-size serving of sweet potato has 3 grams of fiber. Its also a deeper shade of yellow and has a different grind while grits are generally a pale white, so be mindful of that when swapping. 2. The simplest way to prepare grits is to boil them in water, but they can also be infused with extra flavor by cooking them in broth or stock. Theyre typically served as a breakfast dish, but can also be enjoyed as a side dish or even as a base for a main course. Grits are typically served with whole milk or cream, butter, cheese, maple syrup, bacon or fried fish, making a delicious comfort dish, like our Cheesy Grits with Seared Mushrooms. Use a large spoon to combine this mixture and mash the potato. Polenta is typically made from medium- to coarsely-ground flint corn and tends to have a flakier texture than grits. If you're looking for low-carbohydrate foods, you'll want to go with the lower numbers on the GI. Please read our disclosure policy. Feel free to splash in more milk as needed while the grits cook. Steals & Deals: Wireless speakers, smartphone stands, Solawave and morestarting at $22. Stir the potatoes for about 2-3 minutes, be careful not to brown the potatoes. Hi Michelle! Polenta is also often made with Italian flint corn instead of American dent corn. They are also high in B vitamins, such as niacin, thiamin, riboflavin and folate, either naturally occurring in the corn kernel or added back after processing. They can become more or less healthful, depending on how you prepare them. I saw a recipe on tv the chef soaked the grits first but I'm not sure what in. They are a versatile dish that can be served as a side dish or as a main dish. Note, also, that grits are more calorie dense than oatmeal (all measures are for grits or oats before cooking). The grits will cook partially covered on your lowest heat. Active time: 18 minutes (peeling, mashing) Total time: 38 minutes Cost per serving:23 cents Ingredients: POTATOES, BUTTER, MILK, SALT, PEPPER Instant Mashed Potatoes I have never made them wth milk and tried this recipe, they were AMAZING and my Husband wants me to only make them like this from now on!!!! We physicians don't recommend grits I made this with ground popcorn in the blender. Place potatoes in a medium saucepan and add water to cover by at least an inch. Corn grits is higher in Iron, Vitamin B2, and Vitamin B1, yet Potato is higher in Vitamin B6, Potassium, Copper, Vitamin C, Phosphorus, and Manganese. It can be enjoyed either as a sweet or savory dish, as a simple or complex dishyou can eat them for breakfast, as a side dish for dinner or as a main course, such as shrimp and grits. Novella Lui is a registered dietitian and a nutrition and health writer. In her spare time, you can find her looking for hidden food gems and spending time outdoors hiking local trails. Various brands/grinds may have a slightly longer/shorter cook time. And how are they different from rolled oats? Grits were originally consumed by Native Americans and are an enduring staple ingredient across the American South. Whether you prefer the sweet, corn flavor of grits or the neutral creaminess of mashed potatoes, both dishes have their place in the culinary world. Cook grits covered over medium-low heat, stirring frequently ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits). Polenta is commonly referred to as Italian grits as it is made from coarse stone- ground cornmeal. Stone ground grits tend to be less processed than polenta so they should be stored in the freezer to preserve their freshness. Grits are made from cornmeal, while mashed potatoes are made from potatoes. Mineral comparison score is based on the number of minerals by which one or the other food is richer. Bring milk to boil in a pot over medium heat. Carbs serve an important role in nutrition as your body's preferred energy source and a source of fiber. 2023 Warner Bros. Feel free to splash in more milk as needed while cooking if the grits start to look really thickthey should be creamy and should swirl easily. are for grits or oats before cooking). Cook grits covered over medium-low heat, stirring frequently ( about 15 minutes for regular grits, 5 minutes for quick-cooking grits). I cant believe its taken me so long to devote a post to grits. When adding new varieties of rice or potato to your diet, check the label for the number of carbohydrates per serving. It might seem confusing, but all are delicious and all are cooked in the same way! Dirty grits: 1 cup grits, instant (5 minutes) 3 cups vegetable stock (or smoked corn stock) 1 cup smoked cheddar, shredded 2 tablespoons butter cup buttermilk 1 teaspoon Cajun seasoning. They look delicious. Process: Peel the potatoes, boil, mash with butter, milk, salt and pepper. Its more of a pork and seaweed broth. I'm so happy to hear that you and your family enjoyed! We used Cereals, QUAKER, corn grits, instant, plain, prepared (microwaved or boiling water added), without salt and Potatoes, baked, flesh and skin, without salt types in this article. Starch absorbs butter and cream while giving the potatoes a fluffy . It will seem like way too much liquid at first, but I promise that the cornmeal will absorb it all. Well didnt that just make my day Ry!! They can also be made from ground heirloom varietals such as blue grits, blue corn or Bloody Butcher grits (named for their signature burgundy-to-red hue). Its not just Malarkeys restaurants that are turning classic grits into something special. What is sunshine DVD access code jenna jameson? Its very light and sexy and it has a little Japanese seven spice in it and it has a sous vide egg on it (Then) you go to Herringbone, where Amanda Baumgarten (also a Top Chef alum) is the chef. Ingredients: The most obvious difference between grits and mashed potatoes is their core ingredients. From my home to yourshappy cooking! Great tip about using half-and-half; it provides an even richer flavor! Thank you or supporting From Scratch Fast! [Don't miss the VIDEO below!]. Love this recipe! Do Eric benet and Lisa bonet have a child together? breakfast routine back sometime last year, which was ok, but it did not Grits for breakfast, lunch, or supper! Both grits and polenta are corn-based side dishes. Unlike hominy grits, the corn used for polenta is not treated in an alkali solution to remove the hull. This post may contain affiliate links. Don't forget to rate this recipe and leave a comment below. with type 2 diabetes, I am not convinced. 82 (average) sweet potato. Use One Kind of Potato You want a 50/50 mix of waxy potatoes, such as Yukon Gold, and starchy potatoes, such as Russet and Idaho. Easy to make and tasty, I added some cheddar cheese and chia seeds to get more protein and fiber. My husband LOVES grits!!!! The starch in the potatoes helps to create a fluffy and light texture, while the low moisture content prevents the mashed potatoes from becoming too watery. When it comes to comfort food, mashed potatoes are a classic. This recipe is for regular or quick cooking grits. There are several types of grits available, including: Grits are a good source of carbohydrates and fiber, and can be a healthy addition to your diet when prepared without added fats or sugars. Based on cup serving of each, there are 23 grams of total carbs in white or brown rice vs 30 grams of total carbs in a potato and 12 grams of total carbs in a sweet potato. As a foodie and a globetrotter, she loves to seek new flavors and explore different cuisines. Malarkey recently demonstrated his dirty grits and screaming shrimp recipe at the recent Food & Wine Festival in Austin, where hes opening a third location of his Searsucker restaurant at the end of this month. Spread them in a 9x13 pan, and put in an oven (about 250F - 350F) and leave the oven door cracked open a good ways to expel the evaporating moisture. When tender, drain potatoes in a colander and place in a large mixing bowl filled with cold water. Reduce the heat to medium; cook, stirring occasionally, until creamy, 10 minutes. A serving of mashed potatoes offers a small amount of protein about 2 grams and 18 grams of carbohydrate. If they start to look gritty, or if the edges start to look dark, its a sign you need more milk. If youre a fan of Southern cuisine, youve probably heard of both grits and mashed potatoes. 10 minutes full pressure in quick cooker or instant pot is perfect ever time. Food trends: love em or hate em, theyre all around us. Grits have a minor corn taste, but their real potential lies in enjoying any other flavor. ), Coconut Sriracha Shrimp and Kale with Grits. However, mashed potatoes are higher in fiber, potassium, and vitamin C than grits. Reduce the heat to medium-low and cook, stirring occasionally, until the grits are tender and creamy, about 20 minutes. Grits are a coarsely ground grain made with either hominy or stone-ground corn. Mashed potatoes are a popular side dish for many meals, including Thanksgiving, Christmas, and Easter. Heres the types. A 60-g serving of polenta contains approximately 2% carbohydrates. The most common comparison may be a baked russet potato vs. white rice. The ground corn is boiled with milk, water or broth to reach a creamy, porridge-like consistency. Its just dirty and yummy and people love it! Save my name, email, and website in this browser for the next time I comment. How to Calculate Starch on a Nutrition Label, Russet vs. Yukon Gold Potato Nutrition: Calories, Fiber, Protein and More, Mayo Clinic: "Carbohydrates: How Carbs Fit into a Healthy Diet", NCBI: "Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber", Harvard Health Publishing: "Glycemic Index for 60+ Foods", Mayo Clinic: "Dietary Fiber Essential for a Healthy Diet", USDA: "Rice, white, short-grain, enriched, cooked", John Hopkins University: "Carbohydrate Goals". Can You Eat Them? My first time making grits from scratch. But Brian Malarkey points out what fun it can be to boldly recreate a dish and showcase its many possibilities. These differences can affect their taste, texture, and nutritional value, which we will explore in more detail in the following sections. Easy to make and he loved it! me. Remove from heat and stir in butter. Horizontal top view from above. Roughly mash with a large fork or potato masher. I don't recommend a 3-to-1 ratio, as the grits will be too thick and will be hard to clean from the pan. Similar to oatmeal, there are different varieties of grits. Grits are the mashed potatoes of the 90s, Malarkey told TODAY.com. Plus, how to cook it and what to make with it. If you want to hold the grits for longer, drizzle a bit of milk over the surface before covering (this will help prevent a skin from forming)they can sit out for up to 1 hour. How many minutes does it take to drive 23 miles? Cook, stirring often with a rubber spatula, until the grits are tender and thickened, about 30-40 minutes (they should feel soft on the tongue, not gritty). to get me through to lunch time. I also often swap out the grains from the recipes in my book, Build-a-Bowl, for grits. Instant grits: Pre-cooked and dehydrated, these grits can be prepared quickly by adding boiling water or milk. Thanks for your comment! I used Heavy cream. Thanks for sharing. Pasta contains far fewer calories, fat, and carbs than polenta, but it also contains far more sodium. Here's What a Dietitian Says, Is Rotisserie Chicken Healthy? They're rich in potassium and B vitamins, and the skin is. For a little variety, try preparing grits with different flavor combinations: For breakfast, simply cooked with milk and butter and seasoned with salt and pepper is the way to go. Preheat your oven to 450 F. Mash together until smooth. I had never tried adding milk or cream. Keep your eye on the liquid as it comes to a boil, since the milk can boil over. If youre looking for a dish with a strong flavor, grits might be the way to go. When you have more sugar in your bloodstream than your body can use, it's stored for the future as glycogen in the muscle or lipids in fat tissues. I have read several recipes for grits. Butter Hi Julia, I'm so glad you enjoyed! Grits are typically cooked into a creamy porridge, like these Cheese Grits. You go to Searsucker and you have buttermilk, you have bacon and cheddar grits with a Cajun stewed tomato shrimp on top. Due to the many questions we questions about your individual health, please contact your Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations. Season with salt and pepper and serve. Sugar: One serving of potatoes contains two grams of sugar, which is the same as one serving of rice. Grits are a type of cornmeal porridge that originated in the Southern United States. Milk can be substituted with half and half, a portion of heavy cream or even broth if needed. Theyre both made with an egg filling, but the similarities end there. Season the grits generously with salt (this is key for flavoryou will need more than you think!). With roots in the United States, particularly among Native communities and the South, grits is a dish made of stone-ground cornmeal. Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. My daughter has some loose teeth at her beautiful age of 9.5. Then, scrub the potatoes and prick them with a fork several times. Heat the mixture while continuously stirring over medium heat. I am a type 2 diabetic Milk vs cream ? You can also serve grits for breakfast, as is traditional in the South. (Otherwise you're just macerating the potatoes) Stir occasionally. 3 cups vegetable stock (or smoked corn stock), Kosher salt and freshly ground black pepper, to taste, 1 pound shrimp, peeled, cleaned & butterflied. Grits may help combat anemia and protect against several degenerative eye disorders. The index uses a scale of 1 to 100, and anything scoring 70 or higher is more likely to cause a rapid rise in blood sugar levels. stay with me very long before I wanted something else in between Pair these carb-rich foods with half a plate of nonstarchy vegetables and one-quarter lean protein foods to slow blood sugar spikes.On their own, grits have a low amount of fiber and protein. They are a staple in Southern cuisine and can be served as a breakfast food, a side dish, or even as a main course. Step 1. Close up of a wooden spoon serving polenta from a plate on a dining table. You do not have to use a baking sheet. Try adding a fried egg on top, a sprinkling of bacon bits for flavor, and serving with a fresh biscuit! When shopping for grits, you might find hominy grits and/or cornmeal grits (such as Bob's Red Mill brand). They come in various sizes, textures and flavors. Slowly add grits while whisking to avoid lumps. First of all, its important to buy good-quality grits! (See my full recipeon making perfect mashed potatoes the French way.) With a texture similar to classic grits, and a flavor enhanced with heavy cream and butter, it will be hard to tell the difference between this cauliflower version and the Southern classic. I have finally enjoyed grits! Did Billy Graham speak to Marilyn Monroe about Jesus? Set aside. Is TikToks Viral Cottage Cheese Ice Cream As Healthy as It Seems? Thank you again for sharing such a great recipe. Required fields are marked *. Maysville in New York offers an elevated version of grits, served crouton-crispy, accompanied with sliced Kentucky ham and bourbon aioli. than oatmeal. Or just butter? Grits are also much higher in sodium than mashed potatoes. What are Grits? I lost interest in finding the recipe because there is waaaaayyyyyy too much intro. This will always be my go to recipe! 70. yam. Stone-ground grits will need a longer cook time. How to Make Grits from Scratch (the best grits ever! Russet potatoes are the best potatoes for mashing because they are high in starch and low in moisture. Hi Karen, I prefer to use water since it lets the sweet corn flavor shine through, but you can use stock instead if you prefer (just note that the stock will overpower the corn flavor a bit). They should be bubbling and burping intermittently. When to Buy Grits versus Polenta However, these days you can also find grits that are simply coarsely ground or stone-ground cornmeal.

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