A clever casserole with grits and bacon

Polenta, a coarse meal of dried corn, which shows up regularly on fancy menus, is reserved for midday and evening meals. Grits, a slightly different-flavored coarse meal of hominy ― a hulled, treated dried corn ― gets plebeian ranking and is relegated to breakfast. Yet the two have a similar character on the palate and cook the same way. What I see sold as white polenta looks suspiciously like hominy grits, inspiring me to move the latter to the dinner table.

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