Grits, a Southern staple, resemble polenta in their nutty taste and grainy texture. Because grits are made from hominy—corn kernels that have had the hull and germ removed—they cook faster than polenta, which is ground from the whole kernel.
These are perennial favorites at the Border Grill in Los Angeles. They’re delicious with Roasted Fennel Pibil with Habañero-Lime Onions, or you can serve them with sour cream and pico de gallo, a fresh salsa-like condiment made with chopped tomatoes, onions, and cilantro. ...read more
Polenta takes time on the stove top, but as it cooks, you can slow-sauté and caramelize the accompanying veggies. ...read more
For this cold-weather dessert, you may use one or many types of dried fruitseven pineapple and mangoto suit your fancy. For the main meal, consider something homey such as vegetarian baked beans and coleslaw with a lusty lentil soup to start. You might want to offer mugs of ...read more
30 MINUTES OR LESSGrits provide a neutral background for assertive ingredients and seasonings such as those found in this meatless version of a Southern-inspired dish. A delicate, clear soup could introduce this meal, and a fruit cobbler or berry pie makes a satisfying dessert. ...read more
Acorn squash halves are perfect for stuffing. In this preparation, white cornmeal, another important Native American foodstuff, makes a quick, intensely flavorful polenta to place inside the squash. And the pine nutherb topping provides a crisp, crunchy finish. ...read more