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Posted to rec.food.cooking
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Grits And Cornbread !
Wayne Boatwright wrote:
> On Mon 27 Feb 2006 05:07:47p, Thus Spake Zarathustra, or was it
> jmcquown?
>
>> Peter Aitken wrote:
>>> "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.
>>>>
>>>
>>> This information is incorrect. Grits is not necessarily white corn,
>>> nor has the bran been removed (although it sometimes is)
>>
>> Okay, perhaps the corn is not white but I've never found grits that
>> were not white. Nor with the bran still intact.
>>
>> . Some grits
>>> are in fact the same as polenta - ground yellow corn cooked to a
>>> mush. Of course the traditional seasonings are different. You seem
>>> to mistake hominy grits for grits.
>>
>> No, you seem to mistake grits for hominy. There is a difference but
>> grits are white and bran-free. Hominy can be yellow or white corn
>> and with or without the bran. Grits are the center of the corn
>> kernel, which is white no matter which way you play it.
>>
>> Regardless, instant 1 minute grits are a bad move. Heh, I get
>> stomped on for using instant ramen noodles and yet you're thinking
>> instant grits are just fine. I do not agree.
>>
>> Hominy is corn which has been treated
>>> with an alkali to remove the outer skin and it can be white or
>>> yellow.
>>
>> The alkali is called lye. Used to be used to make soap and to clean
>> out clogged drains. You really don't want to splash this stuff on
>> your face.
>>
>>> Hominy grits are indeed different from polenta, but they are only
>>> one kind of grits.
>>
>> LOL I've never ever seen anything called "hominy grits". Go to a
>> grocery store in west TN or even a whole foods store in Tennessee and
>> try to find "yellow grits". It's hard to find them. Out further
>> west, towards Texas and Arizona, it's available. That's where they
>> use them to turn them into corn tortillas.
>>
>> I'm not arguing by any means. Just saying how they are used and how
>> they are available here. And 1 minute "instant grits" is an
>> abomination!
>
>
> Jill, just because you live in TN does not mean you are the last word
> on defining grits.
>
You forgot I mentioned "Out further west, towards Texas and Arizona, it's
available."
And I happen to adore hominy, both yellow and white; when buttered it tastes
like popcorn to me 
Jill
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