This Easy Recipe. When it comes to summer tomato recipes, sometimes simple is best. Here, a quick ragù of juicy heirlooms lends brightness to creamy cornmeal grits.

Polenta, Grits, or Cornmeal Mush Photo by Jim Dixon. Polenta, Grits, or Cornmeal Mush Makes about 3 cups. 1 cup whole-grain cornmeal (either coarse or fine-grind) 3 cups water ...

The term “grits” can refer to both the ingredient - which falls under the umbrella of cornmeal, a.k.a. ground, dried corn - and the dish made from it. Scott Suchman For The Washington Post ...

Polenta (not to be confused with grits) is a delicious Italian dish made from cornmeal and water -- and is naturally gluten-free, making it an excellent choice for anyone avoiding gluten.

The bright orange corn, which is derived from varieties that originated in South America and the Caribbean, is designed to be milled into cornmeal, grits and polenta, rather than eaten off the cob.

1/4 cup water Directions Put the flour, egg and cornmeal separately, in three shallow bowls. Season the trout fillets with salt and pepper and lightly dust them with flour, tapping off the excess.

No, I do not know what the state’s official unprepared food is. Not to be outdone, South Carolina has an entire chapter of legislation dealing exclusively with cornmeal and grits.