"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Michael Nielsen" > wrote in message
>> ...
>>>
>>> The US Davis Professor's wife once told me that Grits are polenta, and
>>> that people rebranded grits as polenta in order to raise the price, as
>>> polenta is seen as fancier than grits with its Italian feel.
>>>
>>> There can be textural differences and the type of corn used can differ.
>>> but probably less than within class variation.
>>>
>>> Here's an article on differences:
>>>
>>> http://www.thekitchn.com/polenta-ver...ference-187807
>>
>> That is a an excellent explanation, thank you)
>>
>> I had wondered if they were a breakfast cereal since they were in a
>> Quaker packet next to the Quaker breakfast cereals)
>>
>> I might buy a packet and see how I could use it in my breads
>
> Check to see if they are quick grits. If so you probably won't want them
> in your bread.

Are Quaker grits likely to be 'quick grits'?

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