"Pete C." > wrote in message
...
> jay wrote:
>>
>> On Tue, 12 Feb 2008 11:59:29 GMT, Pete C. wrote:
>>
>> > tbs48 wrote:
>> >>
>> >> On Feb 12, 6:21 am, ChattyCathy > wrote:
>> >>> http://www.recfoodcooking.com/
>> >>>
>> >>> Thanks go to kili for "inspiring" this one...
>> >>> --
>> >>> Cheers
>> >>> Chatty Cathy
>> >>>
>> >>> Food is an important part of a balanced diet. - Fran Lebowitz
>> >>
>> >> You should have added a "do you consider grits to be for breakfast
>> >> only or for other meals as well?"
>> >> And do you prefer white or "yaller" grits?
>> >>
>> >> I prefer "yaller" grits..
>> >>
>> >> T.
>> >
>> > They are certainly useable for meals beyond breakfast. They can be
>> > pretty readily substituted for polenta too.
>>
>> Is this true because they are exactly the same?
>>
>> Corn Grits = Polenta. Polenta = Corn Grits.
>
> Not exactly, but very close.
>
> From Wikipedia:
>
> "Polenta is made with either coarsely, or finely ground dried yellow or
> white cornmeal (ground maize), depending on the region and the texture
> desired. "
>
> and
>
> "Polenta is very similar to corn grits, a common dish in the cuisine of
> the Southern United States, with the difference that grits are usually
> made from coarsely ground hominy (see nixtamalization, which is the
> process of removing the hull from the kernel of the corn before
> grinding). When properly cooked, grits and polenta have similarly smooth
> textures, "grit" referring to the texture of the dried corn before
> cooking."
>
> and
>
> "Nixtamalization is a process for the preparation of maize in which the
> grain is soaked and cooked in an alkaline solution, usually limewater,
> and hulled. Maize subjected to the nixtamalization process has several
> benefits over unprocessed grain for food preparation: it is more easily
> ground; its nutritional value is increased; flavor and aroma are
> improved; and mycotoxins are reduced."


Thanks. I hope the producers are aware of these distinctions ;-))
Dee Dee