Best Polenta Substitutes for Italian Cooking and Side Dishes
The best substitute for polenta is Grits at a 1:1 ratio. It works best for creamy side dishes, breakfast, shrimp and grits. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Grits
1:1
Also made from ground corn but using a different variety (hominy). Very similar texture and flavor.
What are the other substitutes for polenta?
Mashed Potatoes
1:1 by volume
Not a grain but provides a similar creamy, starchy base for sauces and braises.
Cauliflower Mash
1:1 by volume
Low-carb alternative with a similar smooth, creamy consistency.
Coarse Cornmeal
1:1
Polenta is essentially coarsely ground cornmeal. Any coarse cornmeal can be cooked into polenta.
What should you know before substituting polenta?
The key to creamy polenta is a low and slow cooking process with frequent stirring. A 4:1 water-to-polenta ratio is standard. For even creamier results, finish with butter and Parmesan. Instant polenta cooks in 5 minutes but has a less developed flavor.
How do you substitute polenta in a recipe?
A traditional Italian dish made from coarsely ground cornmeal slowly cooked with water or broth until thick and creamy. Polenta can be served soft and creamy, or cooled and sliced for grilling or frying. It is naturally gluten-free.
The best substitute for polenta depends on what role it plays in your recipe. Our top recommendation is Grits (1:1), which works well for creamy side dishes, breakfast, shrimp and grits.
If you need a different option, Mashed Potatoes (1:1 by volume) is another reliable choice. Not a grain but provides a similar creamy, starchy base for sauces and braises.
When substituting polenta, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
Can I use grits instead of polenta?
Yes, grits are the closest substitute for polenta. Both are made from ground corn, though grits traditionally use hominy corn while polenta uses flint corn. The texture and cooking method are nearly identical. Use a 1:1 ratio.
What is the difference between polenta and grits?
Polenta is made from yellow flint corn and is an Italian staple, while grits are made from white hominy corn and are a Southern American staple. Polenta tends to have a slightly coarser texture and more corn flavor, but they can be used interchangeably.
Is polenta gluten-free?
Yes, polenta is naturally gluten-free as it is made from cornmeal. However, check labels for cross-contamination warnings if you have celiac disease, as some polenta is processed in facilities that also handle wheat products.