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 ...

Cajun shrimp and grits is a delightful Southern dish bursting with flavor! Picture succulent shrimp seasoned to perfecti ...

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.

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.

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.