Both require patience, or you’ll be eating lumpy cement. You bring water or milk to a boil, slowly whisk in the cornmeal, and then stir constantly for 15–20 minutes. No multitasking allowed. It’s a meditation.
Grits can be a little more forgiving if you need to add more liquid. They like to relax in the pot. Mush is a bit of a drama queen—it thickens fast and clumps easily if you don’t pay attention. But the reward is a silky, dreamy bowl.
Pro tip: use coarse cornmeal for grits, fine cornmeal for mush. It’s like the difference between hiking boots and slippers.
The Cost & Availability Factor
Both are dirt cheap, which is why they were invented in the first place. A two-pound bag of either will cost you less than a fancy latte. Your wallet will thank you.
Cornmeal vs Grits: What's The Difference? - YouTube
Finding grits is easy in any grocery store in the US. Mush can be trickier—you might need to look in the “grits” section or grab a bag of regular cornmeal and just cook it. Don’t be shy; it’s literally the same aisle, just a different label.
If you see a box labeled “polenta,” that’s basically fancy, coarsely-ground Italian mush. We are all just eating variations of the same yellow friend.
