We love polenta as a base for tomato sauce or a sidekick to a hearty stew. But when it's time for making cornmeal fritters, we prefer the American cousin: grits. They hold together a little better than polenta, have a slightly deeper corn flavor, and sound pleasantly contrarian. For an appetizer this week, we married our grits frites with a robust sauce of tomato and capers that, we hope you'll agree, is both right and novel.
We love polenta as a base for tomato sauce or a sidekick to a hearty stew. But when it's time for making cornmeal fritters, we prefer the American cousin: grits. They hold together a little better than polenta, have a slightly deeper corn flavor, and sound pleasantly contrarian. For an appetizer this week, we married our grits frites with a robust sauce of tomato and capers that, we hope you'll agree, is both right and novel.
