Why do some people consider polenta to be "high class" food, and grits "low class" food?

Question

Why do some people consider polenta to be "high class" food, and grits "low class" food?

Answer 1

I agree with other answerers--it's that classy sounding foreign name!  Really, they are both corn based, and both are cheap ways to feed a big family.  It's kind of funny when we Americans "rediscover" some European food of the people, and treat it like it's gourmet.

One difference is that I always do my polenta with sauces--but maybe grits can be served that way,too?

Answer 2

Which one sounds like it's more expensive?  "Polenta" sounds fancy, "grits" sounds common.

The Grits Council really needs to work on its PR.

Answer 3

Simply because of the name.  You can cool and fry grits too, so basically the name is the only difference.

Answer 4

Probably because some "low class" people went to an Italian restaurant and got some Polenta  and did not know it was corn meal mush.

Grits are considered, by these same people, as southern sole food.

They are both corn meal mush, just different forms of corn.

Where does this put oatmeal? "High class, low class or middle American".

To tell the truth I don't like any of them.

Answer 5

Because polenta is eaten alot in Europe, and many Americans associate that with "fine dining"... and they've never tasted GOOD grits (like mine)

Answer 6

It is really only snooty northerners who think this is true.

Technically, they are different. Italian polenta is not made from sweet corn or "maize" as we grow here is the U.S. Grits are technically made from ground hominy, which is sweet corn (maize) that has been boiled in a lye solution to dissolve the outer hull. However the Bob's Red Mill corn grits that I have bought have are called both on the label. I would guess that they are made from sweet corn (not hominy). Their cooking time is a little longer than even the traditional "long cooking" grits, but they are quite good. I also really like the Jim Dandy long cooking grits, they truly are the best but are for some reason difficult to find where I live.

Also, plenty of people who are not from the U.S. look at polenta the way Northerners tend to look at grits; low class peasant food. I guess familiarity breeds contempt. But I still don't understand how anyone can hate grits.

Answer 7

i dont care if its low class or high class

if it tasted good to me  its high class if its bad then its low class

lol

Answer 8

It is ALL in the name!!

Answer 9

polenta is made with semolina. It's really good with gorgonzola cheese melted over it.

Answer 10

I know it's stupid, but when there was still slavery, they ate grits.