Both Polenta and Grits are made from stone ground corn. The variety of corn distinguishes whether it’s Polenta or Grits. Polenta is made from yellow corn and Grits from white corn or hominy. Some say it’s more about the region – Italy or the Southern States, rather than the taste. Cornmeal is the main ingredient; Polenta is the name of the dish.
Polenta
Polenta is Italy’s response to our mashed potatoes. The creamy base for so many things. Pork Chops with Sage Butter, Tomato Sauces, Ragu’s or Sausages.
Ingredients
- 1 cup milk 12 CHO
- 1 cup water 0 CHO
- ½ tsp. salt 0 CHO
- ½ cup (80 gr) cornmeal (31 CHO/1/4 cup/40 grams) 62 CHO
- ¼ tsp. pepper 0 CHO
- 3 TBSP butter divided 0 CHO
- 1.5 cups (112 gr) Old Cheddar or Parmesan Cheese, shredded 0 CHO
TOTAL CHO 74 CHO
- TOTAL WEIGHT 550 GRAMS
- 74 CHO DIVIDED BY 550 GRAMS = .134 CHO/GRAM
- 1 TBSP = 15 GRAMS (.134 CHO x 15 GRAMS) 2.01 CHO/TBSP
- ¼ CUP = 4 TBSP (2.01 CHO x 4) 8.04 CHO/1/4 CUP
Instructions
- Add milk, water and salt into a medium saucepan and slowly bring to a low boil over medium heat. Once the milk starts to boil, reduce heat and slowly pour in cornmeal, whisking constantly. This will take 2 – 3 minutes, whisking after each addition.
Cook for about 15 minutes. Slowly stirring the polenta with a spatula, to keep it from lumping. Next add in 2 TBSP butter and the pepper.
When the butter has melted, slowly add cheese of your choice and continue stirring after every addition until incorporated. Continue to stir occasionally for about 10 minutes.
- Add remining TBSP of butter, swirl into the Polenta and serve immediately.
*If not serving immediately, keep warm on low heat and stir every so often. You may need to add another Tablespoon of butter and increase heat prior to serving, while stirring continuously.
Recipe Notes
If the polenta gets too thick and starts to stick to the bottom of the pot, while you are cooking; add a little warm water. The polenta is done when it’s very thick and creamy,
