"jmcquown" > wrote in message
. ..
> wrote:
> > All you Foodie Guru's, Listen Up. Palento and
> > Grits...One and the same !! Instant Grits will cook in 1 minute,
> > regular about 10 add whatever you want . It will be great !
> > Also WE do not put sugar in our cornbread Yuk ! Try it you will like
> > it ! My hints for today.. By The by I live in Paradise (Florida that
> > is !)
> >
> > Have A Wonderful Day !
>
> Back from whence you came, blasphemer! Grits are not the same as
"palento"
> (by which I assume you mean 'polenta'). Ahem... instant grits are like
> instant oatmeal or Minute rice - already cooked then dehydrated so they
can
> be reconstituted with just hot water. It's like camping food. It's not
the
> real thing. Not to say it's a bad thing, but you're the one who came in
> here all confrontational, so there you have it.
>
> Grits are made from dried white corn from which the bran has been removed.
> Polenta is made from ground yellow corn. Both cooked grits and cooked
> polenta can be chilled and sliced and pan fried into "cakes" of sorts, but
> they are vastly different in taste and texture. So to *you*, go back
where
> you came from until you figure out the difference.
>
> You might also like to figure out how both white and yellow hominy figure
> into the picture. What is the difference between grits and hominy? Do
you
> know? Can you use each in a recipe? I expect a full report with *your*
> photos and recipes this time next week. The clock is ticking. Better get
> started 
>
> Jill
Of course they are not identical, but they are extremely similar. There are
in fact multiple compositions for grits. They can be cooked slowly to a
creamy consistency and are used in much the same way the polenta is used.
One really fine dish is Shrimp and Grits which is a South Carolina
specialty. It is really nice with tasso gravy, but there are many excellent
variations..
I have always found it interesting that the basic recipe for cooking grits
and polenta is about the same: 1 cup of grain product to 4 cups of water
plus seasonings, cooked slowly.
Sincerely yours,
Edward Warren