Knowing the difference means you stop guessing and start experimenting. Use coarse cornmeal for a rustic, crunchy cornbread that holds its shape; use fine cornmeal for delicate cakes or a light dredge for shrimp. Grab some stone-ground grits and turn a lazy Sunday into a brunch masterpiece with cheese, bacon, and a runny egg. The real joy is in the swapping.
Corn Grits Vs Corn Meal at Ben Birtwistle blog
Try this: make a batch of cheese grits, let them cool, slice them into squares, and pan-fry them in butter. You’ve just created “grit-cakes”—a crispy-outside, creamy-inside miracle that uses the best of both worlds. That’s the power of knowing your grains, friend.
