Grit and polenta are both regional variations of porridge, a loose category of foods defined as grains or cereals cooked in liquid until soft and spoonable. Both grits and polenta are made from ground corn, but are made in completely different ways from start to finish and have unique uses in their respective countries of origin.

Grits are a Southern dish made from dent corn, which can be yellow or white. Grits come in a number of textural styles from coarsely stone-ground and toothsome to fine and creamy instant grits, and they're often cooked with butter, milk, cream, or cheese and served with rich entrees, and may also be finished with sugar or honey.

Polenta is an Italian dish made from flint corn instead of dent, which means it is less starchy with a more robust flavor and coarse texture, since most of the corn husk stays intact during grinding. Polenta is cooked with water or stock and tastes great with Italian additions like pasta sauce, and can even be fried into a crispy snack.