When I went to buy my corn meal the other day, I saw in the US section of
our supermarket 'Grits' by Quaker. What are grits and how do you use them?

--
http://www.helpforheroes.org.uk/shop/

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

"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

--
http://www.helpforheroes.org.uk/shop/

On Thursday, October 16, 2014 12:30:03 PM UTC+2, Ophelia wrote:

> I might buy a packet and see how I could use it in my breads
>
>

Well, Quaker could be doing a version that is optimized for breakfast porridge, e.g. if their corn is more mushy?

On Thursday, October 16, 2014 1:18:48 PM UTC+2, Michael Nielsen wrote:
> Well, Quaker could be doing a version that is optimized for breakfast porridge, e.g. if their corn is more mushy?

Tehy have different types on the website, but the common thing is that they are enriched with B and iron.

"Michael Nielsen" > wrote in message
...
> On Thursday, October 16, 2014 12:30:03 PM UTC+2, Ophelia wrote:
>
>> I might buy a packet and see how I could use it in my breads
>>
>>
>
> Well, Quaker could be doing a version that is optimized for breakfast
> porridge, e.g. if their corn is more mushy?

<g> no point in asking me) All this is *very* new to me. I am in UK you
know? )

--
http://www.helpforheroes.org.uk/shop/

"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.

"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'?

--
http://www.helpforheroes.org.uk/shop/

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'?

Most likely.

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

On Thu, 16 Oct 2014 14:26:57 +0100, "Ophelia"
> wrote:

>
>
> "Julie Bove" > wrote in message
> ...
> >
> >
> > 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'?

It will say on the box. Call the store and ask! You won't want
"instant" grits either.
http://i.walmartimages.com/i/p/00/03...60_500X500.jpg


--

Never trust a dog to watch your food.

"Ophelia" > wrote in message
...
>
>
> "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'?

Most likely. It's hard to find the regular ones here any more. But...
This is also not grits country.

On 10/16/2014 6:30 AM, Ophelia wrote:
>
>
> "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
>
No no no! Do not buy an instant packet! Michael Nielson has probably
never tasted stone-ground grits in his life.

Jill

"jmcquown" > wrote in message
...
> On 10/16/2014 6:30 AM, Ophelia wrote:
>>
>>
>> "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
>>
> No no no! Do not buy an instant packet! Michael Nielson has probably
> never tasted stone-ground grits in his life.

Anyone who has attempted to eat instant would tell you not to buy them. I
suppose they might work in some dish that had a lot of other things mixed in
but I wouldn't want to try it.

On 10/16/2014 6:18 AM, Michael Nielsen wrote:
>
> 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
>
Your professors' wife forgot to tell you grits (polenta) was introduced
to Europe, Denmark, wherever the heck you are now, by North America.

What you know about grits is probably small enough to fit into a teaspoon.

Jill

"Ophelia" > wrote in message
...
> When I went to buy my corn meal the other day, I saw in the US section of
> our supermarket 'Grits' by Quaker. What are grits and how do you use
> them?

They're a cereal, similar to polenta. Apparently in the South they are
commonly served with shrimp. Also served with cheese. I used to eat them
either plain or with butter and maple syrup.

On 10/16/2014 6:27 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>> When I went to buy my corn meal the other day, I saw in the US
>> section of
>> our supermarket 'Grits' by Quaker. What are grits and how do you use
>> them?
>
> They're a cereal, similar to polenta. Apparently in the South they are
> commonly served with shrimp. Also served with cheese. I used to eat
> them either plain or with butter and maple syrup.

In the south they are commonly served with breakfast.

Shrimp and grits is a regional dish from the Carolina Low Country.
Cheese grits are fairly popular, but plain grits on your breakfast plate
next to your bacon and eggs, is how they are most commonly served.

Your information is, as usual, anecdotal and dead wrong.

--
From somewhere very deep in the heart of Texas

On Thu, 16 Oct 2014 08:47:05 -0500, Janet Wilder >
wrote:

> In the south they are commonly served with breakfast.
>
> Shrimp and grits is a regional dish from the Carolina Low Country.
> Cheese grits are fairly popular, but plain grits on your breakfast plate
> next to your bacon and eggs, is how they are most commonly served.
>
> Your information is, as usual, anecdotal and dead wrong.

Are grits cut into squares and fried like mush and polenta?

--

Never trust a dog to watch your food.

sf wrote:
>
> On Thu, 16 Oct 2014 08:47:05 -0500, Janet Wilder >
> wrote:
>
> > In the south they are commonly served with breakfast.
> >
> > Shrimp and grits is a regional dish from the Carolina Low Country.
> > Cheese grits are fairly popular, but plain grits on your breakfast plate
> > next to your bacon and eggs, is how they are most commonly served.
> >
> > Your information is, as usual, anecdotal and dead wrong.
>
> Are grits cut into squares and fried like mush and polenta?

They certainly can be.

"sf" > wrote in message
...
> On Thu, 16 Oct 2014 08:47:05 -0500, Janet Wilder >
> wrote:
>
>> In the south they are commonly served with breakfast.
>>
>> Shrimp and grits is a regional dish from the Carolina Low Country.
>> Cheese grits are fairly popular, but plain grits on your breakfast plate
>> next to your bacon and eggs, is how they are most commonly served.
>>
>> Your information is, as usual, anecdotal and dead wrong.
>
> Are grits cut into squares and fried like mush and polenta?

They can be.

On 10/16/2014 12:46 PM, sf wrote:
> On Thu, 16 Oct 2014 08:47:05 -0500, Janet Wilder >
> wrote:
>
>> In the south they are commonly served with breakfast.
>>
>> Shrimp and grits is a regional dish from the Carolina Low Country.
>> Cheese grits are fairly popular, but plain grits on your breakfast plate
>> next to your bacon and eggs, is how they are most commonly served.
>>
>> Your information is, as usual, anecdotal and dead wrong.
>
> Are grits cut into squares and fried like mush and polenta?
>

Not that I know of. I did have shrimp and grits at a wonderful
restaurant in the Low Country and the grits were shaped in a timbal
before putting them on the plate.

Grits, when cooked, have the consistency of farina or cream of wheat.

--
From somewhere very deep in the heart of Texas

On Thu, 16 Oct 2014 21:10:43 -0500, Janet Wilder >
wrote:

> Grits, when cooked, have the consistency of farina or cream of wheat.

I've never cooked them and now I see packages actually labeled
grits/polenta... so I'm in a perpetual state of wondering if there's
really any difference.

--

Never trust a dog to watch your food.

On 10/16/2014 1:46 PM, sf wrote:
> On Thu, 16 Oct 2014 08:47:05 -0500, Janet Wilder >
> wrote:
>
>> In the south they are commonly served with breakfast.
>>
>> Shrimp and grits is a regional dish from the Carolina Low Country.
>> Cheese grits are fairly popular, but plain grits on your breakfast plate
>> next to your bacon and eggs, is how they are most commonly served.
>>
>> Your information is, as usual, anecdotal and dead wrong.
>
> Are grits cut into squares and fried like mush and polenta?
>
They can be if you have leftover grits.

Jill

On Thursday, October 16, 2014 6:02:00 AM UTC-4, Ophelia wrote:
> When I went to buy my corn meal the other day, I saw in the US section of
>
> our supermarket 'Grits' by Quaker. What are grits and how do you use them?
>
>
>
> --
>
> http://www.helpforheroes.org.uk/shop/

Grits are a common offering in the South as a breakfast side. Every waitperson there knows the chorus of "Hashbrowns, toast or greeee-its?" when taking an order.

Most restos, tho, use the instant. Like puddings and everything else instant, they are not as nice a texture as the slow cooked type.

On Thu, 16 Oct 2014 10:34:10 -0700 (PDT), in rec.food.cooking, Kalmia
> wrote:

>On Thursday, October 16, 2014 6:02:00 AM UTC-4, Ophelia wrote:
>> When I went to buy my corn meal the other day, I saw in the US section of
>>
>> our supermarket 'Grits' by Quaker. What are grits and how do you use them?
>>
>>
>>
>> --
>>
>> http://www.helpforheroes.org.uk/shop/
>
>Grits are a common offering in the South as a breakfast side. Every waitperson there knows the chorus of "Hashbrowns, toast or greeee-its?" when taking an order.
>
>Most restos, tho, use the instant. Like puddings and everything else instant, they are not as nice a texture as the slow cooked type.

I always had been told that grits were made from hominy-which is corn
that has been treated, whereas polenta is made from the untreated
corn.

Karen wrote:
>
> I always had been told that grits were made from hominy-which is corn
> that has been treated, whereas polenta is made from the untreated
> corn.

Yes and this makes some difference in the nutritional value (treating
with lye makes more nutrients bio-available), but outside of that the
two are pretty well interchangeable in most any recipe.

On Thu, 16 Oct 2014 15:14:10 -0500, in rec.food.cooking, "Pete C."
> wrote:

>
>Karen wrote:
>>
>> I always had been told that grits were made from hominy-which is corn
>> that has been treated, whereas polenta is made from the untreated
>> corn.
>
>Yes and this makes some difference in the nutritional value (treating
>with lye makes more nutrients bio-available), but outside of that the
>two are pretty well interchangeable in most any recipe.

I'm sure they could be used interchangeably. It would change the
flavor slightly, though.

"Karen" > wrote in message
...
> On Thu, 16 Oct 2014 15:14:10 -0500, in rec.food.cooking, "Pete C."
> > wrote:
>
>>
>>Karen wrote:
>>>
>>> I always had been told that grits were made from hominy-which is corn
>>> that has been treated, whereas polenta is made from the untreated
>>> corn.
>>
>>Yes and this makes some difference in the nutritional value (treating
>>with lye makes more nutrients bio-available), but outside of that the
>>two are pretty well interchangeable in most any recipe.
>
> I'm sure they could be used interchangeably. It would change the
> flavor slightly, though.

If you've ever had straight up hominy, you'll know that the texture is
different from corn. Also seems to taste a little different too.

On 10/16/2014 3:14 PM, Pete C. wrote:
>
> Karen wrote:
>>
>> I always had been told that grits were made from hominy-which is corn
>> that has been treated, whereas polenta is made from the untreated
>> corn.
>
> Yes and this makes some difference in the nutritional value (treating
> with lye makes more nutrients bio-available), but outside of that the
> two are pretty well interchangeable in most any recipe.
>

Not in my kitchen! There is a big difference in texture between corn
meal and grits. I would never make cornbread or hush puppies out of grits.

--
From somewhere very deep in the heart of Texas

Janet Wilder wrote:
>
> On 10/16/2014 3:14 PM, Pete C. wrote:
> >
> > Karen wrote:
> >>
> >> I always had been told that grits were made from hominy-which is corn
> >> that has been treated, whereas polenta is made from the untreated
> >> corn.
> >
> > Yes and this makes some difference in the nutritional value (treating
> > with lye makes more nutrients bio-available), but outside of that the
> > two are pretty well interchangeable in most any recipe.
> >
>
> Not in my kitchen! There is a big difference in texture between corn
> meal and grits. I would never make cornbread or hush puppies out of grits.

We're talking about grits vs. polenta, corn meal is something entirely
different.

"Karen" > wrote in message
...
> On Thu, 16 Oct 2014 10:34:10 -0700 (PDT), in rec.food.cooking, Kalmia
> > wrote:
>
>>On Thursday, October 16, 2014 6:02:00 AM UTC-4, Ophelia wrote:
>>> When I went to buy my corn meal the other day, I saw in the US section
>>> of
>>>
>>> our supermarket 'Grits' by Quaker. What are grits and how do you use
>>> them?
>>>
>>>
>>>
>>> --
>>>
>>> http://www.helpforheroes.org.uk/shop/
>>
>>Grits are a common offering in the South as a breakfast side. Every
>>waitperson there knows the chorus of "Hashbrowns, toast or greeee-its?"
>>when taking an order.
>>
>>Most restos, tho, use the instant. Like puddings and everything else
>>instant, they are not as nice a texture as the slow cooked type.
>
> I always had been told that grits were made from hominy-which is corn
> that has been treated, whereas polenta is made from the untreated
> corn.

I believe you are right.

On 2014-10-16 5:04 PM, l not -l wrote:

>> I always had been told that grits were made from hominy-which is corn
>> that has been treated, whereas polenta is made from the untreated
>> corn.
> There are two kinds of grits; corn grits and hominy grits. IMO, hominy
> grits are nasty. Corn grits also can be had as whole-grain (my preference)
> or degermed. The best grits I've ever had/made use Bob's Red Mill Corn
> Grits-Polenta. It also makes a mighty fine southern, skillet cornbread.
>


What is there about hominy grits that could be nasty? It's just too
bland to be capable of being nasty. I only had real grits once in a
restaurant in Virginia. The waitresses asked if I wanted grits with my
bacon and eggs. I asked what grits is, and she said grits is grits,
leaving me to ask ,,. Okay, but what is it. She asked he co-worker, who
said the same thing. When I asked to explain she said it was hominy.
Okay... what's hominy. The waitress said she was going to bring me some
grits. I liked it.

You can't buy hominy grits here. I looked all over. I went across to NY
and found some quick cooking grits. It did not compare to the real
thing, sort of like instant oatmeal compared to large flake.

I always seem to have cornmeal around the house. I should make up some
polenta, have some fresh cooked and then put the rest in a pan to be
sliced and fried later.

Dave Smith wrote:
>
> What is there about hominy grits that could be nasty? It's just too
> bland to be capable of being nasty. I only had real grits once in a
> restaurant in Virginia. The waitresses asked if I wanted grits with my
> bacon and eggs. I asked what grits is, and she said grits is grits,
> leaving me to ask ,,. Okay, but what is it. She asked he co-worker, who
> said the same thing. When I asked to explain she said it was hominy.
> Okay... what's hominy. The waitress said she was going to bring me some
> grits. I liked it.

That sounds like a perfect youtube video.

The title, of course, "Grits is grits."

On Thu, 16 Oct 2014 21:04:10 GMT, in rec.food.cooking, "l not -l"
> wrote:

>
>On 16-Oct-2014, Karen > wrote:
>
>> On Thu, 16 Oct 2014 10:34:10 -0700 (PDT), in rec.food.cooking, Kalmia
>> > wrote:
>>
>> >On Thursday, October 16, 2014 6:02:00 AM UTC-4, Ophelia wrote:
>> >> When I went to buy my corn meal the other day, I saw in the US section
>> >> of
>> >>
>> >> our supermarket 'Grits' by Quaker. What are grits and how do you use
>> >> them?
>> >>
>> >>
>> >>
>> >> --
>> >>
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> >Grits are a common offering in the South as a breakfast side. Every
>> >waitperson there knows the chorus of "Hashbrowns, toast or greeee-its?"
>> >when taking an order.
>> >
>> >Most restos, tho, use the instant. Like puddings and everything else
>> >instant, they are not as nice a texture as the slow cooked type.
>>
>> I always had been told that grits were made from hominy-which is corn
>> that has been treated, whereas polenta is made from the untreated
>> corn.
>There are two kinds of grits; corn grits and hominy grits. IMO, hominy
>grits are nasty. Corn grits also can be had as whole-grain (my preference)
>or degermed. The best grits I've ever had/made use Bob's Red Mill Corn
>Grits-Polenta. It also makes a mighty fine southern, skillet cornbread.

I had never seen corn grits in the grocery store. I guess I never
really even looked for them, to be honest. I had just always used the
hominy grits, as my great grandmother taught me. She was from
Kentucky. She would cook it in the evening and refrigerate it in a
loaf pan. In the morning she would slice it into slabs and fry it.
It was served topped with butter and maple syrup. YUM!

"Karen" > wrote in message
...
> On Thu, 16 Oct 2014 21:04:10 GMT, in rec.food.cooking, "l not -l"
> > wrote:
>
>>
>>On 16-Oct-2014, Karen > wrote:
>>
>>> On Thu, 16 Oct 2014 10:34:10 -0700 (PDT), in rec.food.cooking, Kalmia
>>> > wrote:
>>>
>>> >On Thursday, October 16, 2014 6:02:00 AM UTC-4, Ophelia wrote:
>>> >> When I went to buy my corn meal the other day, I saw in the US
>>> >> section
>>> >> of
>>> >>
>>> >> our supermarket 'Grits' by Quaker. What are grits and how do you use
>>> >> them?
>>> >>
>>> >>
>>> >>
>>> >> --
>>> >>
>>> >> http://www.helpforheroes.org.uk/shop/
>>> >
>>> >Grits are a common offering in the South as a breakfast side. Every
>>> >waitperson there knows the chorus of "Hashbrowns, toast or greeee-its?"
>>> >when taking an order.
>>> >
>>> >Most restos, tho, use the instant. Like puddings and everything else
>>> >instant, they are not as nice a texture as the slow cooked type.
>>>
>>> I always had been told that grits were made from hominy-which is corn
>>> that has been treated, whereas polenta is made from the untreated
>>> corn.
>>There are two kinds of grits; corn grits and hominy grits. IMO, hominy
>>grits are nasty. Corn grits also can be had as whole-grain (my
>>preference)
>>or degermed. The best grits I've ever had/made use Bob's Red Mill Corn
>>Grits-Polenta. It also makes a mighty fine southern, skillet cornbread.
>
> I had never seen corn grits in the grocery store. I guess I never
> really even looked for them, to be honest. I had just always used the
> hominy grits, as my great grandmother taught me. She was from
> Kentucky. She would cook it in the evening and refrigerate it in a
> loaf pan. In the morning she would slice it into slabs and fry it.
> It was served topped with butter and maple syrup. YUM!

I had the Bob's Red Mill but didn't look to see what it said on it. I wound
up giving them away to someone the other day so I don't have them to look
at.

My mom did the loaf pan thing but I didn't like the end result when she did
it. But most likely she left out the salt, which I think it needs. She
wasn't much of a seasoner.

On Thursday, October 16, 2014 3:02:00 AM UTC-7, Ophelia wrote:

> When I went to buy my corn meal the other day, I saw in the US section of
> our supermarket 'Grits' by Quaker. What are grits and how do you use them?
>

Grits are the main ingredient for the Southern version of porridge. But
never eaten sweetened as far as I know. I like the Ohio version, with
pork sausage gravy on top.

The third hot cereal available here is Cream of Wheat, i.e. semolina.
Apparently it is an ingredient in shortbread, so I wonder what the Scots
call it.

> wrote in message
...
> On Thursday, October 16, 2014 3:02:00 AM UTC-7, Ophelia wrote:
>
>> When I went to buy my corn meal the other day, I saw in the US section
>> of
>> our supermarket 'Grits' by Quaker. What are grits and how do you use
>> them?
>>
>
> Grits are the main ingredient for the Southern version of porridge. But
> never eaten sweetened as far as I know. I like the Ohio version, with
> pork sausage gravy on top.
>
> The third hot cereal available here is Cream of Wheat, i.e. semolina.
> Apparently it is an ingredient in shortbread, so I wonder what the Scots
> call it.

OH! There were boxes of Quakers Cream of Wheat next to the grits! I just
assumed they were breakfast cereal! When I get the chance I will have
another look. I am sure there were 3 or 4 different ones.



--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Thursday, October 16, 2014 3:02:00 AM UTC-7, Ophelia wrote:
>>
>>> When I went to buy my corn meal the other day, I saw in the US section
>>> of
>>> our supermarket 'Grits' by Quaker. What are grits and how do you use
>>> them?
>>>
>>
>> Grits are the main ingredient for the Southern version of porridge. But
>> never eaten sweetened as far as I know. I like the Ohio version, with
>> pork sausage gravy on top.
>>
>> The third hot cereal available here is Cream of Wheat, i.e. semolina.
>> Apparently it is an ingredient in shortbread, so I wonder what the Scots
>> call it.
>
> OH! There were boxes of Quakers Cream of Wheat next to the grits! I just
> assumed they were breakfast cereal! When I get the chance I will have
> another look. I am sure there were 3 or 4 different ones.

We ate grits as breakfast cereal when we were kids. We ate them just like we
ate Cream of Wheat, with milk, a dab of butter, and sugar. I always loved
grits, boiled, fried and topped with butter and maple syrup, baked, you name
it, but haven't made them for many years now.

Cheri

"Cheri" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> > wrote in message
>> ...
>>> On Thursday, October 16, 2014 3:02:00 AM UTC-7, Ophelia wrote:
>>>
>>>> When I went to buy my corn meal the other day, I saw in the US section
>>>> of
>>>> our supermarket 'Grits' by Quaker. What are grits and how do you use
>>>> them?
>>>>
>>>
>>> Grits are the main ingredient for the Southern version of porridge. But
>>> never eaten sweetened as far as I know. I like the Ohio version, with
>>> pork sausage gravy on top.
>>>
>>> The third hot cereal available here is Cream of Wheat, i.e. semolina.
>>> Apparently it is an ingredient in shortbread, so I wonder what the Scots
>>> call it.
>>
>> OH! There were boxes of Quakers Cream of Wheat next to the grits! I
>> just assumed they were breakfast cereal! When I get the chance I will
>> have another look. I am sure there were 3 or 4 different ones.
>
> We ate grits as breakfast cereal when we were kids. We ate them just like
> we ate Cream of Wheat, with milk, a dab of butter, and sugar. I always
> loved grits, boiled, fried and topped with butter and maple syrup, baked,
> you name it, but haven't made them for many years now.

As they come or cooked?

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>
>
> "Cheri" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> > wrote in message
>>> ...
>>>> On Thursday, October 16, 2014 3:02:00 AM UTC-7, Ophelia wrote:
>>>>
>>>>> When I went to buy my corn meal the other day, I saw in the US
>>>>> section of
>>>>> our supermarket 'Grits' by Quaker. What are grits and how do you use
>>>>> them?
>>>>>
>>>>
>>>> Grits are the main ingredient for the Southern version of porridge. But
>>>> never eaten sweetened as far as I know. I like the Ohio version, with
>>>> pork sausage gravy on top.
>>>>
>>>> The third hot cereal available here is Cream of Wheat, i.e. semolina.
>>>> Apparently it is an ingredient in shortbread, so I wonder what the
>>>> Scots
>>>> call it.
>>>
>>> OH! There were boxes of Quakers Cream of Wheat next to the grits! I
>>> just assumed they were breakfast cereal! When I get the chance I will
>>> have another look. I am sure there were 3 or 4 different ones.
>>
>> We ate grits as breakfast cereal when we were kids. We ate them just like
>> we ate Cream of Wheat, with milk, a dab of butter, and sugar. I always
>> loved grits, boiled, fried and topped with butter and maple syrup, baked,
>> you name it, but haven't made them for many years now.
>
> As they come or cooked?

Cooked. If mom made a large pot, the leftovers refrigerated in a loaf pan,
and then sliced and fried, at which point we would add syrup, or some would
just put butter on the fried slices, my brother didn't like the fried with
syrup.

Cheri

Cheri