Here’s the core truth: both are made from dried corn. Both are ground up kernels of maize, which is just a fancy name for corn.
But, and this is a big but, the difference lies in the grind. Grits are typically made from hominy, which is corn soaked in an alkali solution (like lime) to remove the hull. It makes the corn puff up a little and gives grits that signature creamy, slightly chewy texture.
Cornmeal mush, on the other hand, is born from regular, untreated cornmeal. It’s the same stuff you use to make cornbread, just cooked into a porridge. Think of it as the “play-it-straight” cousin.
The Texture Takedown
Let’s talk mouthfeel, because that’s where the magic happens. Grits have a distinct, gritty texture (hence the name) that feels like tiny, soft pearls dissolving on your tongue. It’s a little bit rustic, a little bit southern charm.
Mush, however, is smoother, almost velvety. It’s like eating a warm corn cloud that doesn’t fight back. When you cook it right, it’s so soft it practically whispers, “Good morning.”
Choose grits if you want a little toothsome adventure. Choose mush if you want a comfort blanket for your mouth.
