Grits vs. Farina - What's the difference?

A tasty, hot, porridge-style dish is a fantastic addition to any meal of the day, but rolled oats don’t always cut the cake.

Luckily, semolina and farina are two finely ground grains that can create the perfect base for any porridge, whether sweet or savory.

What is the difference between semolina and farina?

Both semolina and farina are ground grains used to create porridge-like dishes, but the main difference is that semolina is made from corn, while farina is made from wheat. The semolina is prepared in both sweet and savory dishes, while the fariña is usually made sweet.

There are a few other important differences, such as the fact that farinha is often enjoyed for breakfast, while semolina is just as popular as a savory side for dinner.

We’ll cover all the similarities and differences below, preparing you to add two new staples to your pantry ASAP.

What are grits?

Grits is one of the most iconic recipes to appear on any menu in the southern states of the US.

Even if you’ve eaten grits before, you may not be entirely sure what they really are and where they come from.

What is semolina made of? Ground white corn. Semolina is a very simple dish, but also incredibly versatile.

They can be purchased in a variety of corn colors and grind sizes, slightly altering the flavor and texture of each recipe.

Grits can be made from hot cereals with milk to savory garnishes with broth, butter, cheese, and various seasonings.

Although most popular as a savory breakfast dish, served with eggs and other breakfast items, it can also be eaten as a side dish for dinner.

What do grits taste like?

The semolinas by themselves taste very little. They have a very mild corn flavor, but their true potential is to be the textural medium with which to showcase whatever flavor combinations you fancy.

Grits are light and fluffy, somewhat like mashed potatoes, but have more texture in the fine grains. They will generally taste the same as the seasonings and liquids you prepare them with.

As a breakfast cereal, semolina is usually made with milk, giving it a creamy base. From there, the addition of syrup, sugar, or fruit will bring additional sweetness and bright flavors to your morning.

As a savory dish, semolina can be made with water, milk or broth, depending on the result you are looking for. They can then be simply flavored with salt and pepper or enhanced with cheese, garlic, herbs, or any other spice.

how to make grits

The degree of coarseness of the beans often determines how they are cooked, with fine beans cooking almost instantly on the stovetop and coarse stone-ground beans simmering to perfection in a slow cooker.

Grits are incredibly versatile and can be made for almost any time of day and paired with whatever recipe or meal you’re cooking, but it will be done differently each time.

To make grits to perfection, it’s best to follow the package directions or adjust the method based on the degree of coarseness of the grains.

Always having a supply of instant grits in your pantry will ensure you always have a quick side dish or hot breakfast to make when you’re too tired or don’t have time to make anything from scratch.

What is farina?

Fariña is a style of ground wheat flour, the part of the wheat that is not turned into flour.

The germ and endosperm of the wheat kernel are ground to an ultra-fine consistency and sieved to remove any larger pieces before being packaged for sale.

In Italy, farina means flour. In the US, farina is a type of grain.

For Americans, farina is most commonly used to make a porridge-like cereal, the first brand of which was Cream of Wheat in the late 1800s.

It was closely followed by its closest competitors, Farina Mills and Malt-o-Meal, which is a blended cereal of malted farina and wheat.

Many people wonder if Cream of Wheat is the same as farina and the answer is both yes and no.

As a product, Cream of Wheat is made from farina, so they are the same. However, as we have said before, the Cream of Wheat is a brand, while the farina is the food itself, which is sold in several different brands.

What does farina taste like?

Much like grits, farinha on its own is very bland, perhaps even less naturally flavored than grits. It has a very light wheat flavor, warm and slightly earthy, sweet and nutty.

It is rarely eaten by itself, but is used as a base for all your favorite seasonings and added ingredients.

Some of the most common seasonings added to farina are

• Fresh, dried or canned fruits
• Milk, cream or milk alternatives
• Sweeteners such as honey, maple syrup, molasses, or sugar
• Spices such as cinnamon, cloves, nutmeg, anise or ginger
• Extracts such as vanilla, almond or rum

Much like semolina, due to its bland flavor, farina is a blank canvas on which to build the porridge of your choice.

How to make the farina

Each brand of farina will create slightly different recommendations for making this hot breakfast cereal, and it’s best to use their instructions as a guide.

The most basic fariña is made simply by boiling salted water and mixing the fariña in the correct proportion.

Everyone prefers their porridge differently, with some loving the extra lumpy texture and others despising anything less than perfectly smooth and creamy. You will have to experiment to find your own style and preference.

To improve the basic recipe, you can try making the cereals with milk or adding cream, as well as incorporating your favorite flavors, such as syrups, honey, sugar, flavor extracts, nuts or fruit.

Farina is something of a specialty dish in Puerto Rico and the Dominican Republic, traditionally flavored with freshly ground spices like nutmeg, cloves, and cinnamon.

Semolina and farina - Nutrition

Both farina and grits are often fortified to add more nutrients to these American staples, but on their own they are high in carbohydrates and a decent source of various vitamins and minerals.

When compared to semolina, fariña is very similar in terms of nutrition, but it leads the competition on some points.

Farina is higher in protein, as well as iron and selenium, all of which are very useful in a plant-based diet because they are more difficult to obtain without animal products.

Both types of cereal get a nice calcium boost when made with milk.

Farina is also slightly higher in fiber, though that also means higher overall carb and calorie content.

Depending on what your dietary goals are, both grits and farina can add valuable, high-quality nutrition to your day, as long as you’re equally mindful of the added flavorings and extras you mix into the cereals.

Related questions

What are grits called in Canada?

Grits are a very popular dish in the southern states of the US, but have not gained much ground in northern Canada.

It is possible to order grits through Amazon, but shopping at local stores can be more difficult.

Major brands can ship small quantities to their Canadian suppliers, most notably Bob’s Red Mill or Quaker, but if you’re craving grits and can’t find it, try these similar products:

• Polenta
• Cornmeal

To learn the main differences, read our guide to the best cornmeal for polenta for more information.

Are the grits gluten free?

Grits are made from corn, which is naturally gluten-free. However, it’s always important to make sure any brand you buy is certified gluten-free if you’re very sensitive or allergic.

This will ensure not only that the product itself is gluten-free, but that the facilities in which it is produced and packaged also follow proper safety regulations to prevent cross-contamination.

Is the farina gluten-free?

Fariña is made from wheat and is therefore not gluten free.

If farina is one of your favorites and needs to be substituted, hominy is a great alternative for those on a gluten-free diet. Although the taste of the cereal will be different, the experience and texture are very similar.

There are also rice-based fariña substitutes, sometimes even called fariña, even though they are not made from wheat. Of course, there’s always the traditional favorite of oatmeal, too.