Corn grits: what they are called in Poland and how to cook them

Corn grits are coarsely ground dried maize. In Polish they are called grys kukurydziany, and the same product is also sold as kasza kukurydziana or kaszka kukurydziana. Grits cook into a thick porridge on water or milk, much like polenta: for breakfast, as a side for meat and vegetables, or set and fried.

What corn grits are

Grits are made from dried maize ground into small, hard pieces. They are coarser than corn flour and finer than whole kernels. The colour depends on the maize: grits can be yellow or white. Yellow grits have a stronger corn taste; white ones are milder.

In Poland, kaszka kukurydziana is best known as a sweet milk porridge for children, so you will find it in supermarkets next to the other kasze (grains and groats). Nepali and Indian shops sell larger bags of coarse grits.

Grits, polenta, corn flour: the difference

The Polish names are easy to mix up, so here they are side by side:

Grits are a classic dish of the southern United States. Some grits there are made from hominy: maize first soaked in an alkaline solution and stripped of its hull. In home cooking polenta and grits can be swapped. They differ mainly in grind, maize variety and how they are served.

Do not confuse grits with corn starch. Starch is a white powder for thickening, not a porridge grain. Also note that in British English "cornflour" means corn starch, while the Polish mąka kukurydziana is real ground maize.

How to cook corn grits

The basic ratio is 1 part grits to 4 parts liquid. For a thicker porridge use a little less liquid, for a creamier one a little more.

Ingredients (2 to 3 portions):

• 1 cup corn grits
• 4 cups water, milk or stock (or half water, half milk)
• 1/2 teaspoon salt
• 1 to 2 tablespoons butter

Method:

1. Bring the liquid and salt to the boil in a heavy-based pan.
2. Turn the heat down. Pour in the grits in a thin stream, whisking all the time so no lumps form.
3. Cook on a low heat with the lid on, stirring every few minutes. Fine grits need about 15 to 20 minutes, coarse ones up to 40 to 50 minutes. If the porridge gets too thick, add hot water.
4. The grits are ready when the grains are soft and no longer crunchy.
5. Stir in the butter at the end. You can also stir in grated cheese, for example cheddar or parmesan.

Take care: thick corn porridge bubbles hard and spits. Cook it on a low heat and stir with a long spoon.

What to make with corn grits

• Sweet: cook grits in milk and add honey or sugar and fruit. This is the Polish kaszka for children.
• Cheese grits: cooked grits with butter and cheese, served with fried eggs and bacon.
• Shrimp and grits: grits with prawns fried with garlic, paprika and bacon.
• Fried grits: spread hot, thick grits on a tray, let them cool, cut into cubes or triangles and fry in butter or bake.
• Instead of potatoes: soft corn porridge goes well with goulash, stews and mushrooms in sauce.
• Indian-style: you can cook grits savoury with spices, the way you make upma from semolina.

How to store corn grits

Keep grits in an airtight container in a dry, cool, dark place. Maize contains fat from the germ, so grits can go rancid after a long time. If they smell bitter or musty, throw them away.

Where to buy corn grits

Little India sells corn grits Nepali Mato 1 kg. The same Nepali brand also has corn flour, and its full range is on the Nepali Mato brand page. Little India has shops in Warsaw, Kraków, Wrocław and Gdańsk and ships orders from the online shop.