Ingredient substitution guide
Best substitutes for polenta
Best swap for polenta: Grits, 1:1; stone-ground grits are nearly identical.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Polenta?
The best swap for Polenta is Grits, 1:1; stone-ground grits are nearly identical. Another option is Cornmeal, coarse-ground cornmeal is the same thing; fine-ground works but gives smoother texture. The table below also lists Mashed Potatoes, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Grits | 1:1; stone-ground grits are nearly identical |
| Cornmeal | coarse-ground cornmeal is the same thing; fine-ground works but gives smoother texture |
| Mashed potatoes | works as a creamy base swap; different flavor |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.