On first glance, polenta, cornmeal, and grits seem similar; after all, they’re all derived from corn. But it’s the type of corn — and how it’s processed — that really distinguishes each product from ...

During my first attempt, what started as a golden, custardy mixture quickly ended up lumpy and chunky. No amount of stirring would save it; it tasted fine, but I couldn't let go of the fact that I'd ...