Guide des recettes de semoules de maïs

Corn grits are a nutritious whole grain, also known as polenta or Tuwo Masara. They are popular in many countries and regions worldwide. Corn grits can be prepared in many ways and are suitable for breakfast, main meals, side dishes, and snacks.

Based on particle size, corn grits are classified into fine grits, medium grits, and coarse grits. Below are some common dishes made from corn grits. The final flavor can be adjusted to personal taste.

North America

In North America, corn grits are made from finely ground hominy corn. They are often served with butter, cheese, and meat, offering a rich, savory taste, and represent Southern food culture.

Cheesy Grits

• Key Ingredients: Fine grits, cheddar cheese, butter, milk, salt, black pepper
• Method:
  1. Mix grits with water or milk at a 1:4 ratio; bring to a boil, then reduce to low heat
  2. Simmer for 20–30 minutes until thick, stirring every 5 minutes
  3. Remove from heat, add butter and grated cheese, stir until melted
  4. Season with salt and black pepper
• Serving Suggestions: Serve with fried eggs and bacon for breakfast; use as a base for steak or fried chicken

Shrimp and Grits

• Key Ingredients: Fine grits, shrimp, bacon, onion, green pepper, garlic, chicken stock, chili powder
• Method:
  1. Cook bacon until crispy; sauté shrimp until just pink, set aside
  2. Sauté onion, green pepper, and garlic; add chicken stock and bring to a boil
  3. Prepare cheesy grits as the base
  4. Top with shrimp and bacon sauce; garnish with parsley
• Serving Suggestions: Classic American dish, ideal for weekend brunch

Sweet Breakfast Grits

• Key Ingredients: Fine grits, milk, brown sugar, cinnamon, walnuts, diced fruit
• Method:
  1. Cook grits in milk until thick (about 20 minutes)
  2. Stir in brown sugar and cinnamon
  3. Cover and rest for 5 minutes; top with walnuts and fruit
• Serving Suggestions: Enjoy on its own for breakfast, or pair with sausage or ham

Cornmeal Mush

• Key Ingredients: Fine cornmeal, water, salt, maple syrup
• Method:
  1. Cook cornmeal with water at a 1:3 ratio over low heat for 15 minutes until smooth
  2. Pour into a mold and refrigerate for 4 hours to set
  3. Slice and pan-fry until golden on both sides
  4. Drizzle with maple syrup or serve with ketchup
• Serving Suggestions: Traditional breakfast, served with eggs and coffee

Europe (Italy / Romania, etc.)

In Europe, corn grits are mostly made from coarsely ground whole corn. Known as polenta in Italy or mămăligă in Romania, they are often paired with herbs, mushrooms, and hard cheese. They have a firm texture and are a traditional staple in mountainous regions.

Creamy Polenta

• Key Ingredients: Medium-coarse grits, vegetable stock, Parmesan cheese, butter, fresh basil
• Method:
  1. Mix grits with stock (1:4), simmer over low heat for 40 minutes
  2. Stir continuously until grits are soft and liquid thickens
  3. Remove from heat, stir in butter and grated Parmesan until melted
  4. Garnish with fresh basil leaves
• Flavor: Savory and rich, texture between porridge and rice, strong corn aroma
• Serving Suggestions: Serve with braised beef, roasted mushrooms, or meat sauce

Crispy Polenta Cakes

• Key Ingredients: Cooked polenta, olive oil, salt, black pepper
• Method:
  1. Pour hot polenta into a square mold, refrigerate for 2 hours to set
  2. Cut into 2 cm thick slices, brush surface with olive oil
  3. Pan-fry until golden and crispy, or bake at 200°C for 15 minutes
  4. Season with salt and black pepper
• Flavor: Crispy outside, soft inside, savory with strong corn flavor
• Serving Suggestions: As an appetizer with tomato or basil sauce; as a side for roasted fish or chicken

Mămăligă

• Key Ingredients: Coarse grits, water, salt, sheep cheese, sour cream
• Method:
  1. Boil water with salt, slowly add grits while stirring
  2. Simmer over low heat for 30 minutes, stirring constantly to prevent lumps
  3. Remove from heat, stir in crumbled sheep cheese
  4. Serve with sour cream and pickled cucumbers
• Flavor: Firm and chewy, savory with slight tang, rich dairy aroma
• Serving Suggestions: Served with stewed meat, roasted sausage, or sauerkraut

Polenta Taragna

• Key Ingredients: Grits, buckwheat flour, butter, Gruyère cheese
• Method:
  1. Mix grits and buckwheat flour (ratio 3:1)
  2. Cook in stock for 45 minutes until thick
  3. Remove from heat, stir in butter and Gruyère cheese until fully incorporated
• Flavor: Rich texture, nutty buckwheat aroma blends with sweet corn, savory and hearty
• Serving Suggestions: Served with wild boar stew or mushroom sauce

Latin America

In Latin America, corn grits combine Indigenous and Spanish flavors. They are often flavored with cinnamon, brown sugar, and chili, enjoyed both sweet and savory, and served hot. Corn grits are an important food for festivals and everyday meals.

Atole de Maíz

• Key Ingredients: Fine grits, milk, cinnamon sticks, brown sugar, vanilla extract
• Method:
  1. Dissolve grits in a small amount of cold water to prevent lumps
  2. Bring milk to a boil, add cinnamon sticks and brown sugar, simmer for 5 minutes
  3. Pour in the grits mixture, cook over low heat for 10 minutes until thick
  4. Remove from heat, add vanilla extract, strain and serve
• Flavor: Sweet and warm, strong cinnamon aroma, smooth and not heavy
• Serving Suggestions: Mexican winter street drink; enjoy for breakfast or afternoon tea

Puchero con Grits

• Key Ingredients: Grits, beef or chicken, potatoes, carrots, tomatoes, cilantro
• Method:
  1. Blanch meat, then simmer with vegetables for 1 hour until tender
  2. Add grits and cook for 15 minutes, stirring until thick
  3. Add tomato puree, salt, and cumin for seasoning
  4. Garnish with chopped cilantro before serving
• Flavor: Rich broth, tender ingredients, grits absorb all the meat juices
• Serving Suggestions: Latin American comfort stew; serve with corn tortillas

Harina de Maíz

• Key Ingredients: Fine grits, milk, butter, cinnamon powder, honey
• Method:
  1. Cook grits in milk over low heat for 20 minutes until smooth
  2. Stir in butter and cinnamon powder evenly
  3. Cover and rest for 5 minutes, drizzle with honey before serving
• Flavor: Sweet and soft, balanced milk and cinnamon aroma
• Serving Suggestions: Traditional Puerto Rican breakfast; serve with fried bananas and ham

Africa (West / Southern Africa)

In Africa, corn grits are made from coarsely ground corn. They are simple to prepare, have a firm texture, and serve as a daily staple, often paired with spicy stews and meat sauces.

Tuwo Masara

• Key Ingredients: Coarse grits, water, salt
• Method:
  1. Mix grits with water (1:2), bring to a boil over high heat, then reduce to low
  2. Stir continuously until the mixture forms a firm, non-sticky dough (about 15 minutes)
  3. Take portions, shape into small balls, lightly oil the surface to prevent sticking
• Flavor: Firm and chewy, strong natural corn flavor
• Serving Suggestions: Serve with spicy stewed vegetables, fish sauce, or gravy; eat with hands, letting it soak up the sauce

Sadza / Pap

• Key Ingredients: Coarse grits, water, salt
• Method:
  1. Boil water with salt, slowly add grits while stirring continuously
  2. Simmer over low heat for 25 minutes, stirring every 3 minutes
  3. Cook until thick and moldable; after plating, score with a spoon for texture
• Flavor: Smooth texture, mildly salty, strong corn aroma
• Serving Suggestions: Staple in Zimbabwe, South Africa, and other southern African countries; serve with stewed beef, curried chicken, or vegetable sauce

Global Cooking Tips for Maize Meal

Choosing Grit Size:

• Fine grits: Best for porridge or hot drinks; smooth texture.
• Medium grits: Ideal for risotto or cakes; a balance of soft and chewy.
• Coarse grits/polenta: Perfect for staple cakes or baked dishes; firm texture.

Preventing Sticking:

• Start with cold water or broth to avoid lumps.
• Cook over low heat, stirring the bottom every 5 minutes.
• Use a non-stick or copper pan for even heat and less sticking.

Flavoring Guide:

• Savory: Cheese + butter + salt + black pepper (North America / Europe); chili + cumin + cilantro (Latin America / Africa).
• Sweet: Milk + brown sugar + cinnamon + fruit (North America / Latin America).

Storage & Reuse:

• Cooked grits can be refrigerated for 3 days or frozen for 1 month.
• Once set, slice and pan-fry, bake, or fry for crispy snacks.

Corn grits around the world reflect rich regional food traditions. In the U.S., they are cooked with butter and cheese for a creamy, flavorful staple. Italian recipes use herbs and broth for a fresh, savory taste. In Latin America, grits are made into warm, sweet drinks with cinnamon and brown sugar, filling the streets with aroma. In Africa, they are shaped into firm cakes that soak up meat sauces. No special ingredients are needed—milk, cheese, chili, or herbs on hand can easily create international grits dishes.

Looking to Buy a Corn Grits Machine?

Want to make fresh corn grits at home or in your workshop? A high-efficiency corn grits machine can handle peeling, grinding, and sieving, so every meal uses rich, evenly textured corn grits. Whether you want to recreate creamy North American grits, Italian polenta, or African-style coarse staple dishes, homemade corn grits make your meals healthier and fresher.

If you are considering entering the corn grits business, Taizy machines are the ideal choice. For corn farm owners looking to add value to their harvest, producing corn grits is a profitable option. Below are the specifications for some Taizy corn grits machines for your reference.

Modèle	T1
Pouvoir	7,5 kW
Capacité	1000kg
Vitesse de broche	1150 tr/min
Tension nominale	380v

The Corn Grits Processing Machine can produce up to 1000 kg of corn grits per hour, with a corn peeling capacity of 350–450 kg and corn flour output reaching 350 kg.

Feel free to contact us for more information – we’re happy to help!