Polenta or maize/corn semolina

Bring salted water to a simmer and rain in the polenta slowly while whisking. Once it thickens, stir regularly with a wooden spoon; coarse polenta usually takes 30–45 minutes, while quick-cook polenta takes only a few minutes.

For soft, spoonable polenta, start with about four parts water to one part polenta by volume. For a firmer result that sets well for slicing, use about three parts water to one part polenta.

Yes. Spread freshly cooked polenta in a shallow tray and chill until firm, then cut it into chips or slices. Brush with oil and grill or fry until golden and crisp, turning once.

Cool it promptly, cover it and refrigerate for up to three days. Reheat it in a pan over low heat with a splash of water or milk, stirring until smooth and steaming hot.

Soft polenta is especially good with slow-cooked beef or pork ragù, braised mushrooms, or sausages and tomato sauce. Add grated hard cheese or a knob of butter for a richer finish.

Usually, if it is a coarse maize meal; the texture and cooking time may differ, so follow its instructions and cook until tender. Fine maize flour makes a much smoother, softer dish rather than the familiar grainy polenta.

Both are made from ground maize, but grits are often made from hominy—maize treated with an alkaline solution—and are commonly cooked to a softer consistency. Polenta is typically made from ground yellow maize.