Polenta, Grits or Cornmeal?

Polenta may be a staple in Italy, but finding the authentic version in the U.S. can be tricky. The challenge lies in limited availability, inconsistent labeling and a preponderance of so-called instant polenta (which we use only as a last resort). To understand the options available, we decided to test a variety of products to see how they compare and whether authenticity matters.

The term “polenta” can describe both the creamy cooked side dish and the ground cornmeal used to make it. True Italian polenta is typically made from flint corn, a starchy variety that gives it a firmer texture; it can be either coarse or fine.

Polenta is often confused with coarse cornmeal and corn grits. Coarse cornmeal, usually made from dent corn, is slightly finer than polenta and produces a smoother texture that is ideal for baking. Corn grits, also made from dent corn, are usually coarser than polenta.

We tested several options, including imported Italian polentas: a coarse (“bramata”) variety from Moretti and a fine one from Mulino Marino; Bob’s Red Mill polenta; Palmetto Farms grits; Goya coarse cornmeal; and Indian Head fine-ground cornmeal. Each was cooked and evaluated for color, texture and flavor.

The two imported polentas were our top picks. Mulino Marino was our first choice, with a creamy texture and savory flavor. Also good was Moretti, which had a pleasant corn flavor and chewy texture. Surprisingly, Goya coarse cornmeal scored well with a clean corn taste, though its finer grind made it smoother than ideal for polenta.

Bob’s Red Mill polenta had good texture but lacked flavor, while the Palmetto Farms grits lagged, with an earthy flavor and gritty texture that made for an unappealing substitute. Indian Head cornmeal was the worst, producing a thin gruel that bore little resemblance to polenta.

So while our first choice is true Italian polenta, it’s good to know that if it’s hard to come by, most supermarkets likely carry our next best—and more affordable—option: Goya.