On 10/16/2014 8:26 AM, 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'?

Not sure, but it should say, "Quick, Old Fashioned or Instant" on the
label. I buy Aunt Jemimah Old Fashioned Grits, the instructions say it
takes 15-20 minutes to cook, but it really takes about 30 minutes.

Becca