Polenta is a courser grind usually from yellow corn and grits is a finer grind usually from white corn.
It’s essential you soak the polenta/grits to neutralize phytic acid and help other nutrients be absorbed. B3 and Calcium will be optimized. It also makes it easier to digest and results in a fluffy and flavorful dish!
I prefer to use Anson Mills Heirloom Coarse Grits
1.5 cups of Organic Polenta or Grits
4.5 cups of water
1.5 tsp sea salt
Let the polenta/grits soak for a minimum of 8 hours. I have soaked them 12 hours.
Cook on high for 2 to 2.5 hours. You will see it will become thicker and that is how you know it’s close to being done. Towards the end add in:
2 TBSP organic butter
1/4 tsp fresh ground pepper
1/4 cup whipping cream.
