Will yellow grits work for this as well as white? Is there any difference other than aesthetic?
Recipe question for:
Goat Cheese Grits with Red Eye Gravy, Country Ham, and a Fried Egg
Recommended by Food52
2 Comments
In addition to regional aspects (different kinds of corn grow better in different kinds of climates), white polenta has a slightly more delicate (maybe a bit more nutty?) flavour compared to yellow one, which is why fish dishes are traditionally served with white polenta while meat braises are accompanied with the yellow kind.
Regardless of this, I don't see a problem in substituting yellow for white grits/cornmeal/polenta, either – the differences really aren't that big.