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Posted to rec.food.cooking
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Grits
Ophelia wrote:
>
> "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'?
Most likely.
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