Wayne Boatwright > wrote:

>On Wed 03 Sep 2008 07:59:12p, Steve Pope told us...

>> So can anyone tell me, is this TJ's grits tube anything like
>> "real" grits?

> Not in my book. I buy stone-ground grits from a mill in
> Tennessee. These are coarse ground from white corn. There's a
> bit of chaff that needs to be floated off in a bowl of water
> prior to cooking. The grits are cooked slow and fairly long
> until quite thick. At that point they can either be served
> with butter or red-eye gravy, or they can be poured into a loaf
> pan, chilled, then sliced and fried. When sliced and fried,
> they're usually served with butter and syrup. Believe me,
> there's no comparison. But the, I don't like pre-cooked polenta
> or masa either.

Thanks. I guess I'll have to withold my opinion on grits
until I've gone through the trouble of making the real stuff....

Steve