Back in 2004 on a show called Good Eats, I was obsessed with proving that grits and polenta were the same thing and that technique alone resulted in the difference on the plate. This time around, I'm cooking these two (very different) corn products exactly the same way, resulting in two perfectly tasty bowls of creamy, corn goodness. Despite their name, remember that grits cook to softness while polenta remains gritty. Food’s funny sometimes. This recipe first appeared in Season 1 of Good Eats: Reloaded.
Add the grits, liquid and salt to a medium saucepan off the heat and stir. Let sit until the grits have settled to the bottom and the chaff has risen to the top, about 5 minutes. With a small, fine mesh strainer, skim chaff from liquid and discard.
Increase heat to medium-high and bring grits to a simmer while whisking gently but constantly until they have released enough starch that the individual particles are suspended, about 5 minutes. Reduce heat to low, cover, and stir every 5 minutes until the grits are cooked, about 1 hour.