Whether you're from Italy and call your grits polenta or you're from the South and call your polenta grits, you're talking about stone-ground cornmeal that cooks by absorbing water, like rice does in a *rice cooker*. In fact, you can cook any grain that absorbs water in a *rice cooker* using the same liquid-to-grain ratio, grits and polenta included... (www.ChefBrandy.com) http://dlvr.it/L1SXW9

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