On Sat 28 Jan 2006 09:04:28p, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> On Sat, 28 Jan 2006, Dave Smith wrote:
>
>> Jake wrote:
>>
>> > Hominy and Crisco!
>> >
>> > I bought the hominy (which I had never seen before anywhere in the
>> > world)
>>
>> It's not easy to find in this part of Canada. I have to cross the
>> border to try to find it.
>>
>> The first time I had grits was in a restaurant in Virginia. I asked was
>> it was and was told "Grits is grits"..... but what is it.... so she
>> asked another waitress who conformed that grits is grits. When
>> questioned further she said it was hominy. So what is hominy? Neither
>> one new, but having determined that I had never tried grits she gave me
>> some. I liked it.
>>
>
> Grits are made from dried hominy. Hominy is made from corn. Hominy and
> grits are not the same consumer item. Un-dried hominy comes in a can.
> Dried hominy is ground into grits, which reconstituted, makes a cereal
> like cream of wheat.

We had a thread here a long time back on grits, many folks not realizing
that there are both *hominy grits* and plain *corn grits*. I like both but
prefer the former. Some folks thought they were one in the same, when
clearly they are not.

Corn Grits... When I bake skillet cornbread, I often add about 1/2-3/4
cup of cooked grits to the batter. Makes a nice texture and a more moist
bread.

Hominy... A friend of mine used to make what might seem like a strange
or unlikely casserole that was very tasty. Fried hominy combined with
sliced okra and stewed tomatoes, topped with cheddar cheese and baked 'til
bubbly.

--
Wayne Boatwright o¿o
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BIOYA