It’s a mystery to Southerners as to why Northerners often call grits Cream of Wheat.
To its devout fans, grits could be endearingly known as the ice cream of the South but it definitely is no Cream of Wheat. Grits is ground hominy, which in turn is dried corn kernels with the hull and germ removed. And Cream of Wheat is made with ground wheat kernels.
The two tastes are way different, says Ann Taylor Pittman, executive editor of Cooking Light, and she knows that only too well having grown up in the Mississippi Delta on a farm. “Cream of Wheat has a toasty, wheaty and nutty flavor. Whereas grits is sweeter and tastes like corn,” she says.
The author of “Everyday Whole Grains” (Oxmoor House, March 2016) says grits is more like polenta, which is made from ground cornmeal. While both are cooked in a porridge-style with plenty of water, she says, polenta is smoother and finer in texture while grits is coarser.