Dave wrote on Tue, 12 Feb 2008 11:07:02 -0500:

??>> I'm not a grit expert, but I believe the white and yellow
??>> grits are pretty much the same thing (like white and
??>> yellow american cheese), and polenta is a bit different
??>> though close enough for substitutions to work ok in most
??>> cases.

DS> Grits is made with hominy, which is the inner part of the
DS> corn seeds, and the outer yellow part has been removed.
DS> Polenta has both parts.

??>>> DH likes grit just with butter. I prefer it with butter
??>>> and maple syrple. Dee Dee
??>>
??>> I like my grits on the savory side. If I want sweet I
??>> switch to oatmeal.

More than that; grits are made from *corn* soaked in lye (strong
alkali). I have to admit that I like polenta but I also like
cous-cous, which is made from durum *wheat*. The base material
of grits, hominy can even be edible in the soup made with it:
posole. However, I found grits with butter and maple syrup
disgusting :-) That's probably in accord with my similar dislike
of sweetened porridge (oatmeal) tho' I can eat porridge with
salt without throwing up.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not