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Polenta Zucchini Casserole

Polenta Zucchini Casserole

Have you ever questioned the difference between grits and polenta? Or, questioned if there is a difference at all between the two?

Polenta is cornmeal usually associated with Italian cooking (as in the following recipe). There are differences between polenta and grits in the way they look – polenta is made from yellow corn, and grits are made from white corn – and in their texture. While grits are more finely ground, polenta can come either finely ground or a little heartier in texture.

Grits are extremely versatile and can be used as a key component in well-known breakfast, lunch and dinner dishes. For the best type to use in cooking, I recommend the stone-ground polenta found in the bulk food aisle. Polenta is equally delicious. You can buy it bagged in a grainy-grit version and use it in a similar fashion as grits. My favorite way to make it is to buy it tubed– this is a pre-cooked, condensed version of the product. I slice the polenta and fry in some olive oil, salt, pepper, and Italian seasoning. It makes a perfect side dish! This delicious recipe includes the grittier version of polenta. I hope you enjoy! 

Thank you to my cousin Ann for sharing this delicious recipe with me – and now you!

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Thanks for reading my blog, A Bushel and A Plate.

As a mom who cares about eating good food and knowing the farmer who grew my food, I want to help other families to nourish your families with good, traceable, sustainable food.


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