Wayne Boatwright wrote:

> 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.
>
That sounds very tasty, although I have yet to find out what hominy
tastes like.