Dry Polenta / Corn Grits — Grams ↔ Cups Converter
1 US Customary cup (236.6 mL) of dry polenta / corn grits weighs 160 grams (5.64 ounces or 10g per tablespoon) when measured dip and sweep; 1 Metric cup (250 mL) weighs 169.1g and 100g equals ½ cup + 2 tbsp for accurate kitchen baking.
Kitchen note: 1 US Customary Cup (236.6 mL) of dry polenta / corn grits (dip and sweep) weighs 160g, while 1 International Metric Cup (250 mL) weighs 169g.
Polenta / Grits: Cups & Spoons to Grams
Based on 160g per 236.6 mL US cup (Dip and sweep).
| Volume | Grams | Ounces |
|---|---|---|
| 1 Teaspoon (tsp) | 3.3 g | 0.12 oz |
| 1 Tablespoon (tbsp) | 10 g | 0.35 oz |
| ⅛ US Cup (2 tbsp) | 20 g | 0.71 oz |
| ¼ US Cup (4 tbsp) | 40 g | 1.41 oz |
| ⅓ US Cup | 53.3 g | 1.88 oz |
| ½ US Cup (8 tbsp) | 80 g | 2.82 oz |
| ⅔ US Cup | 106.7 g | 3.76 oz |
| ¾ US Cup (12 tbsp) | 120 g | 4.23 oz |
| 1 US Cup (236.6 mL) | 160 g | 5.64 oz |
| 1 Metric Cup (250 mL) | 169.1 g | 5.96 oz |
| 1 ½ US Cups | 240 g | 8.47 oz |
| 2 US Cups | 320 g | 11.29 oz |
| 3 US Cups | 480 g | 16.93 oz |
| 4 US Cups (1 Quart) | 640 g | 22.58 oz |
Polenta / Grits: Grams to US Cups
Nearest practical baker cup & spoon breakdown.
| Weight | Kitchen Measure | Decimal |
|---|---|---|
| 10 g | 1 tbsp | 0.06 c |
| 25 g | 2 tbsp + 1 ½ tsp | 0.16 c |
| 50 g | ¼ cup + 1 tbsp | 0.31 c |
| 75 g | ⅓ cup + 2 tbsp + ½ tsp | 0.47 c |
| 100 g | ½ cup + 2 tbsp | 0.63 c |
| 125 g | ¾ cup + 1 ½ tsp | 0.78 c |
| 150 g | ¾ cup + 3 tbsp | 0.94 c |
| 200 g | 1 ¼ cups | 1.25 c |
| 250 g | 1 ½ cups + 1 tbsp | 1.56 c |
| 300 g | 1 ¾ cups + 2 tbsp | 1.88 c |
| 400 g | 2 ½ cups | 2.50 c |
| 500 g | 3 ⅛ cups | 3.13 c |
| 750 g | 4 ⅔ cups + 1 tsp | 4.69 c |
| 1000 g | 6 ¼ cups | 6.25 c |
How to Measure Dry Polenta / Corn Grits Accurately
Dip the measuring cup into the coarse cornmeal grits and sweep level with a flat spatula. The coarse, angular flint-corn granules create moderate friction, establishing a reliable 160 grams per US cup.
Data reference: USDA FoodData Central FDC ID 170288; Italian Polenta Standards
Common Culinary Uses
- Creamy Italian polenta
- Southern breakfast grits
- Fried polenta cakes
- Rustic textured cornbread
Weight-Aware Substitutions
- Medium-grind yellow cornmeal at 1:1 weight (160g).
- Semolina flour at 1:1 weight for a Mediterranean hot cereal alternative.
Dry Polenta / Corn Grits Measuring FAQs
Can fine cornmeal be swapped for coarse polenta grits? ▾
Fine cornmeal will cook into a smooth mush much faster, but it lacks the hearty al dente grain texture of true coarse polenta bramata.
What liquid proportion is best for 160 grams of dry polenta? ▾
Simmer 1 cup (160g) of coarse polenta in 4 to 5 cups (950–1180g) of liquid over low heat for 30 to 40 minutes for maximum creaminess.