And the corn rolls on...

Polenta for supper and grits for breakfast. Still corn but at least the mouth-feel is different.

The search for grits was very informative. It is virtually impossible to find whole grain grits or cornmeal because the oil content of the germ makes them go rancid very quickly. To be shelf stable, the corn is degerminated. But the process is very basic and has been done in milling operations for a long time. Most quick grits sold in the grocery store are hominy grits. Hominy is corn that has gone through the Nixtamalization process that Erin explained earlier. Given that the process was invented 3000 years ago perhaps we should have considered including this type of corn in our diet!

Below is a comparison of grits and polenta. Obviously, the polenta is finer and cooks much more quickly. True whole-kernel grits apparently take over an hour to cook but mine only take about 6 minutes. From what I read polenta is just corn meal of a slightly different grind.