Year after year Iwisa No.1 is still the choice for taste and quality. Iwisa No.1 provides homely meals (warm, nourishing, filling) that draws people & communities together, giving them a sense of belonging and ensuring that everyone is well fed. With Iwisa No.1, every1’s welcome. Brand: Iwisa is a well-known brand that has been producing maize meal products for many years and is trusted for its quality.

Polenta is made from a variety of corn with a hard starchy center found in Italy. It cooks up much more grainy than mealie meal and is suitable for savory dishes. Mealie meal is made from dried white maize originally brought to Africa from South America by the Portuguese. It is sold in either coarse or fine varieties depending on what it is used for and is not as fine as cornflour / cornstarch. One would think that mealie meal, polenta and grits are all the same since it is ground up dried corn. Versatility: Maize meal can be prepared in various ways, including as a porridge, a side dish, or a main course. It's a versatile ingredient that can be used in a wide range of recipes. Iwisa No.1 is an iconic maize brand and a family favourite, since 1956. It is a brand that has captured the hearts and minds of our nation, building trust and creating wonderful family memories with every delicious meal - whether for breakfast, lunch or supper - through consistent quality, taste and fill.Quality: No. 1 Super Maize Meal is known for its high quality and is often chosen for its fine texture and excellent taste. Stone ground grits are made from a variety of North American corn that is more starchy and less sweet than sweetcorn, and has a coarser texture than cornmeal. Leftover mielie pap, if any, can be refrigerated and used later in these Sweet corn and Polenta fritters. As a child (before internet) I had often heard terms on television like southern grits, hushpuppy, cheese grits, breakfast grits, the best grits recipe or how to make grits. All I could wonder was what are grits and what are grits made of when they have it for breakfast or dinner. Some years ago I stayed over at a small guesthouse in Caledon during Ramadhan. The guest house owner, Aunty Betty, insisted on waking up early to make me her cooked Creamy Breakfast Mieliepap recipe for me on the first day. She cooked the most delicious maize meal porridge and although I had never eaten it before it was delicious and sustained me for the whole day.

Use stone ground, preferably organic non-GMO mielie meal for the best result. It will have fewer additives and harmful chemicals.

Adding milk makes it creamy but may also cause it to catch on the bottom of the pot, so watch carefully and stir occasionally.