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
Many years ago I came across a recipe for grits with eggs and a red sauce. It was similar to shakshuska, a Middle Eastern dish of baked eggs in red sauce, shown below, but with grits! I never had grits until my husband and I visited Charleston, South Carolina, for business a long time ago.
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
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
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
Achiote oil is a handy ingredient to have on hand. This is especially true if you cook Latin American and Mexican cuisines. The oil is made from beautiful red annato seeds, which are about the same size as cardamom seeds. Why this oil is not called annato oil, I’ll never know. For some reason the