The Other Polenta

The most well known version of Italian polenta, in my experience, is the soft and creamy porridge style – what we call grits in the United States. Savory and hearty for breakfast or as a dish served similar to risotto – topped with braised mushrooms, grilled shrimp, or simply with cheese. If you want a

Read More

Pumpkin Polenta

Over the years I’ve been asked quite frequently about the difference between polenta and grits. But they are the same thing – essentially, cornmeal. Polenta is the Italian name for the dish, and grits are well known in the states as a Southern staple. They are both a savory porridge of sorts, made with ground

Read More

Double Corn Grits

There’s nothing quite like fresh corn, especially just picked. Where I live in the Midwestern U.S., corn is a major crop, so it’s readily available and extremely inexpensive. So in the summer, I like to use it in as many ways possible. Some of you may live in areas where corn must be imported, so

Read More

Shrimp and Grits

I first had shrimp and grits when I tagged along on a business trip my husband took to Charleston, South Carolina. I ordered shrimp and grits one night, because it was the thing to have in Charleston. I’d previously not been a huge cornmeal fan. Well, thank you Charleston. I’m a huge fan now. The

Read More

Cuscuz de Galinha

I fell in love with this Latin American dish, not just because it’s so pretty, but because of the peasant nature of it. I’ve never seen anything quite like it. Essentially it’s cooked, meat-filled cornmeal layered with peas, that’s then topped with hard-boiled eggs, hearts of palm, tomato slices, and olives. Then the whole thing

Read More

Achiote Cornbread

When I first tried cornbread after moving to Texas a million years ago, it was way too sweet for me. Unnecessarily sweet. And it was always served with honey butter! But when I began making cornbread from scratch, ignoring the sugar, I liked it much better. Besides, corn is already sweet! The thing I’ve learned

Read More