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33 Comments
Becky W.
December 16, 2018
I’m not much a cook. I used to get tamales that were said to be made from grits (for the outside). Wonderful taste. Any suggestions as to how to make?
Tara M.
June 13, 2018
Masa just means dough. Harina means flour. So tortillas made from having are usually made with Maseca flour and water. While tortillas de maîz and made from boiled dried corn with lime, then ground. At least in El Salvador. White corn. The word harina can be any type of flour, like flour for bread or cakes, for example.
ND731
November 16, 2017
I don't get it. Why do you think grits and cornmeal are the same thing? Grits are ground hominy - which is corn that has been treated with lye. Two completely different products. Similar. But not the same thing at all.
Perry
November 22, 2016
So what I gather whether polenta, cornmeal, corn grits or masa, corn is corn, and it comes down to the grind, outside of addition processing like par-cooking and calcium hydroxide treatment. You all helped provide the clarity I was looking for. Thank you
Sally
May 26, 2016
I just made corn muffins out of corn grits, and they turned out perfect, also made polenta too, for dinner later with vegtables. Glad I found this site.
Esther
January 3, 2016
So it's okay to use cornmeal to make cheese grits? I ask because I'm from the Philipines and all cornmeal, grits, polenta etc are imported. I buy Bob's Red Mill. I want to make Cheesy Shrimp Grits for a special breakfast but what I have on hand is medium grind cornmeal. I hope someone can help me. Thanks!
amanda R.
May 5, 2018
This is a super late answer, but yes, you can use cornmeal to make cheese grits!
Lola P.
May 23, 2015
I think i am the only one in the world who does this, but i like to pour about half oil, hallf yellow cornmeal, and salt in a pot, stir, heat ut till blended. Then ate with a plastic spoon for two weeks. It my fav snack
Barbara
March 27, 2015
My all-time favorite thing to make with cornmeal is cornmeal mush. You cook it in a bit of water like you would Cream of Wheat, and let it become very thick, then pour it into a butter-greased loaf pan and refrigerate it. When it is solid or the next day, cut 1/4" inch thick slices, dredge them in flour, and fry them in a skillet until they are slightly golden and crisp. I prefer them with just plenty of cold butter slathered on while they're hot, but others like them with maple syrup. I also make large batches of my own cornbread mix then package it as individual kits for a single meal.
beejay45
December 28, 2014
I make polenta casseroles, often using up leftovers. I once brought one of these casseroles to a party where a Southern friend dubbed them "fancy grits," so you can see the overlap. ;)
For example, I have some cheese-laden crab and spinach dip leftover. I'll either stir that into a pot of cornmeal for a really rich bowl of "grits," or make myself an au gratin dish of polenta topped with it -- that and a salad will make me a great lunch. At our house, though, the number one favorite polenta is pepperoni pizza -- about two inches deep of cheese polenta topped with tomato sauce, grated Mozz, pepperoni and olives, then baked until the cheese melts and it's all bubbly and delicious.
For example, I have some cheese-laden crab and spinach dip leftover. I'll either stir that into a pot of cornmeal for a really rich bowl of "grits," or make myself an au gratin dish of polenta topped with it -- that and a salad will make me a great lunch. At our house, though, the number one favorite polenta is pepperoni pizza -- about two inches deep of cheese polenta topped with tomato sauce, grated Mozz, pepperoni and olives, then baked until the cheese melts and it's all bubbly and delicious.
beejay45
December 28, 2014
I make polenta casseroles, often using up leftovers. I once brought one of these casseroles to a party where a Southern friend dubbed them "fancy grits," so you can see the overlap. ;)
For example, I have some cheese-laden crab and spinach dip leftover. I'll either stir that into a pot of cornmeal for a really rich bowl of "grits," or make myself an au gratin dish of polenta topped with it -- that and a salad will make me a great lunch. At our house, though, the number one favorite polenta is pepperoni pizza -- about two inches deep of cheese polenta topped with tomato sauce, grated Mozz, pepperoni and olives, then baked until the cheese melts and it's all bubbly and delicious.
For example, I have some cheese-laden crab and spinach dip leftover. I'll either stir that into a pot of cornmeal for a really rich bowl of "grits," or make myself an au gratin dish of polenta topped with it -- that and a salad will make me a great lunch. At our house, though, the number one favorite polenta is pepperoni pizza -- about two inches deep of cheese polenta topped with tomato sauce, grated Mozz, pepperoni and olives, then baked until the cheese melts and it's all bubbly and delicious.
April J.
November 3, 2014
Masa is the Spanish word for dough, Masa Harina is the flour that is used to make Masa for making corn tortillas and tamale dough. Hominy is known in Spanish as Maiz Pozolero and is what you are describing as being treated. It is also available in cans, both small and large, usually used for making Pozole (Pork and Hominy Stew).
susan G.
November 20, 2013
I recently 'toured' Kenyon Grist Mill in Rhode Island, at their annual Johnnycake Festival. Aside from eating wonderful jonnycakes, seeing the mill in operation was a treat! It's exactly as it was over 200 years ago -- with electricity added. There is presently only one wheel in use, and we watched as the corn was added, ground by the old stones, and delivered into a barrel on the floor below; heard about the maintenance of the stones; and more. Take a look at their website.
susan G.
November 20, 2013
You make cornbread with cornmeal, sometimes other flours also. Look at the upper right of the screen, where it says Search... Put in 'cornbread' and set it to 'Recipes' if it isn't already, then click on the magnifying glass icon on the right. You'll find many wonderful recipes there.
lifeandlarder
November 20, 2013
Susan G, you missed the joke - they are all 'cornmeal'!
'Cornmeal' as such, isn't on the shelves in Australia. I made some cornbread recently, and used 1/3 wheat flour, and 2/3 polenta with some added baking powder, sour cream, tasty cheese, and chopped jalapeños! Tasted great (even if not authentic) served with fried chicken and coleslaw!
'Cornmeal' as such, isn't on the shelves in Australia. I made some cornbread recently, and used 1/3 wheat flour, and 2/3 polenta with some added baking powder, sour cream, tasty cheese, and chopped jalapeños! Tasted great (even if not authentic) served with fried chicken and coleslaw!
susan G.
November 20, 2013
Sounds perfect -- a little more bite. You could post the recipe and teach us something.
Chris F.
September 13, 2013
Cornflour (one word) as used in Australia, New Zealand, and maybe England is the same as cornstarch in the U.S. Cornmeal (two words?) as sold in the South of the U.S. is a mixture of ground corn, self rising/raising flour and salt, facilitating the making of cornbread.
Frank W.
August 22, 2013
I believe the best polenta is milled from northern flint corns such as Roy's Calais from Vermont. Coarsely milled, then screened, the large hard chunks of the higher protein flint corn make for a wonderful creamy textured polenta. The finer screenings are fine for mush, baking or added to griddlecakes/waffles.
k9gardner
December 15, 2012
I'm confused. You're using the terms masa and hominy synonymously, but most of the packages of grits that I've seen say "hominy grits." This doesn't seem to indicated that the stuff has been treated with the calcium hydroxide solution though; I mean, they're still grits, not masa. Please explain? Thanks.
millboy
July 18, 2012
Great stuff! At our mill we produce cornmeal and grits at the same time; grits are the coarser by-product that doesn't get sifted. Usually 8 lbs. of cornmeal will leave us with 2 lbs. of grits.
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