Polenta vs. Grits: Are They Basically the Same Thing? Let’s Settle This 👀

Polenta vs. grits—how different are they really? I made creamy polenta with turkey sausage and potatoes, and now I have opinions. 😂

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Polenta vs. Grits: Y’all…We Need to Talk 😂

The first time somebody explained polenta to me, I had one immediate thought:

So…these are basically grits? 😂

Because LOOK AT IT.

Creamy. Corn-based. Served hot. Butter makes it better. You can put cheese in it. You can eat it alongside meat.

Tell me that doesn’t sound familiar.

But after actually making polenta, I realized there's more to this conversation.

And because this is Try It Girl, you know I wasn't going to just read about it.

I had to try it.

So, what exactly is polenta?

Polenta is traditionally an Italian dish made from ground corn. It's generally made with medium- or coarse-ground yellow cornmeal and cooked with liquid until it becomes thick and creamy.

And here's the part I love:

The ingredient itself is incredibly simple.

Corn.

That's where I started thinking, Okayyyy…so why does this taste this good?

Because the magic is really in how you cook and season it.

But isn't that basically grits?

Not quite.

They're definitely cousins, though.

Both are corn-based porridges, but traditional polenta and Southern grits aren't identical. Polenta is traditionally associated with Italian cooking and generally uses yellow cornmeal; Southern grits have traditionally been made from varieties such as dent corn or hominy, although today's grits come in several varieties.

And the grind and corn variety can give them different textures and flavors.

So I'm not going to call polenta Italian grits and have somebody's grandmother come looking for me. 😂

But if you're a grits person?

You're probably going to understand polenta immediately.

The Secret to My Creamy Polenta

This isn't a dump-it-in-the-pot-and-walk-away situation.

I cook mine for about 40 minutes, and I keep stirring.

Yes.

FORTY. MINUTES.

Your arm may start questioning some of your life decisions. 😂

But cooking corn porridge low and slow while stirring or whisking helps produce that smooth texture and prevents lumps; traditional polenta can take around 40 minutes to reach the desired consistency.

And THAT is what we're after.

No lumps.

No gritty clumps.

Just creamy, smooth goodness.

How I make mine

For the basic polenta, you need:

• Polenta

• Water or broth

• Salt

• Butter

• Your preferred seasonings

Bring your liquid up to temperature, gradually add the polenta while stirring, lower the heat and keep it moving as it cooks.

Don't rush it.

Once it thickens and becomes silky and creamy, taste it and adjust your seasonings.

Now technically you could stop right there.

But...

Why would we do that? 😂

I Added Turkey Sausage

This is where dinner started getting serious.

I cooked up turkey sausage to go alongside my polenta.

Creamy polenta + savory turkey sausage?

YES.

The polenta catches all that flavor from the sausage and suddenly something made from such a simple ingredient tastes like comfort food.

And THEN...

I looked over.

Oops...I forgot I made potatoes. 😂

Y'all.

I had home potatoes sitting there too.

At this point we're no longer pretending this is a light little meal.

This thang GOOD.

😂😂😂

Polenta.

Turkey sausage.

Home potatoes.

I regret absolutely nothing.

So...Polenta or Grits?

Here's my verdict.

I wouldn't say they're exactly the same.

But if you already love creamy grits?

TRY THE POLENTA.

It's inexpensive, filling, versatile and ridiculously easy to pair with whatever you already have in the kitchen.

Sausage? Yep.

Shrimp? Absolutely.

Chicken? Sure.

Vegetables? Definitely.

Cheese?

Now you're talking.

And polenta doesn't have to remain creamy, either. Once cooled and firm, it can also be sliced and fried.

⭐ TRY IT GIRL VERDICT

TRY IT. ✅

Would I make it again?

Absolutely.

But now I need y'all to settle something for me.

👀 YOUR TURN

Polenta vs. grits — which one are you choosing?

And don't come in my comments saying “they're the same thing.” 😂

I want to know:

TEAM POLENTA 🟡 or TEAM GRITS ⚪?

Drop your answer in the comments.

Want to see how mine came together? Watch the full polenta plate below 👇

https://video.wixstatic.com/video/709ea3_84bea8f9f57b4319b8baa1db329d1d94/1080p/mp4/file.mp4

Try It Girl Notes

Cooking tip: Stir constantly while the polenta cooks to help keep it smooth.

Best pairing: Turkey sausage worked really well with mine.

Unexpected MVP: The potatoes I almost forgot about. 😂

Would I make it again? Yes.

Would I serve this to guests? Absolutely.

Save this for later

If you’re curious about polenta but never tried it, save this post and come back when you’re ready to make it.

And if you already eat polenta:

Tell me what YOU put in yours.

I may try your version next. 👀