Both cornmeal and grits start their lives as humble field corn (not the sweet corn you eat on the cob). The magic happens in the milling process. Grits are made from dried corn that has been treated with an alkali (like lime) in a process called nixtamalization—this is what gives them that distinct, slightly earthy flavor and a creamy texture. Cornmeal, on the other hand, is simply dried corn ground into a powder, with no chemical treatment involved.
Think of it like this: grits are the relaxed, slow-cooked cousin, while cornmeal is the eager, versatile workhorse. One wants to simmer and get cozy; the other wants to crisp up and get crunchy.
