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.

Pete C. wrote:
>
> They are certainly useable for meals beyond breakfast. They can be
> pretty readily substituted for polenta too.

Well, our version of grits are served at any time of day in all sorts of
ways - I must be the one lone South African who doesn't like them. LOL!
--
Cheers
Chatty Cathy

Food is an important part of a balanced diet. - Fran Lebowitz

"Pete C." > wrote in message
...
> 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.


Or yellow grits for polenta? Aren't they the same thing -- just wondering.


DH likes grit just with butter. I prefer it with butter and maple syrple.
Dee Dee

"Dee.Dee" wrote:
>
> "Pete C." > wrote in message
> ...
> > 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.
>
> Or yellow grits for polenta? Aren't they the same thing -- just wondering.

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.

>
> 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.

"Pete C." wrote:

>
> 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.

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

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

"James Silverton" > wrote in message
news:vOjsj.6$xh.4@trnddc03...
> 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


I just finished off french toast, made with dense homemade bread, organic
eggs, farm milk, fried in Kerrybrook butter. At the table I added organic
ShadyFarms maples syrup and ceylon cinnamon.
Would you throw up or not?
Damn, I feel good. Sugar high.
This afternoon -- beef vegetable soup (beef only because DH is an omnivore
and I will tolerate it occasionally).

Bitter cold and snowy
Virginia, Maryland, D.C.
Dee Dee

Pete C. wrote:

> They are certainly useable for meals beyond breakfast. They can be
> pretty readily substituted for polenta too.



I was just about to ask whether people who hate grits like
polenta.

gloria p

jay wrote:
>
> Is this true because they are exactly the same?
>
> Corn Grits = Polenta. Polenta = Corn Grits.


I googled. It looks like there are some subtle differences in their
production. I'd say there was a difference in look and taste, but that
might be my imagination.


http://ask.yahoo.com/20021007.html
http://en.wikipedia.org/wiki/Polenta
http://the.honoluluadvertiser.com/ar.../hf/hf02a.html


--Lia

"jay" > wrote in message
...
> On Tue, 12 Feb 2008 10:51:36 -0500, Julia Altshuler wrote:
>
>> jay wrote:
>>>
>>> Is this true because they are exactly the same?
>>>
>>> Corn Grits = Polenta. Polenta = Corn Grits.
>>
>>
>> I googled. It looks like there are some subtle differences in their
>> production. I'd say there was a difference in look and taste, but that
>> might be my imagination.
>>
>>
>> http://ask.yahoo.com/20021007.html
>> http://en.wikipedia.org/wiki/Polenta
>> http://the.honoluluadvertiser.com/ar.../hf/hf02a.html
>>
>>
>> --Lia
>
> I buy Bob's Red Mill products.
>
> https://www.bobsredmill.com/catalog/...product_ID=132
>
> The packaging is even labeled CORN GRITS-POLENTA.
>
> jay


Jay, I buy http://www.arrowheadmills.com/products/index.php products. Give
them a try sometime, too.
Dee Dee

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."

"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

"Dee.Dee" wrote:
>
> "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

Like I said, pretty interchangeable for most dishes. I know I've used
grits in place of polenta in an Italian type dish and it worked just
fine. I generally use the Quaker quick grits which are all I seem to
find in the grocery stores here. Presumably some of the other brands
mentioned are better, but the Quaker ones seem to do fine.

"Pete C." wrote:

> Like I said, pretty interchangeable for most dishes. I know I've used
> grits in place of polenta in an Italian type dish and it worked just
> fine. I generally use the Quaker quick grits which are all I seem to
> find in the grocery stores here. Presumably some of the other brands
> mentioned are better, but the Quaker ones seem to do fine.

My experience is that quick cooking cereals are never as good as the real
McCoy. Large flake rolled oats are much tastier than quick cooking, and the
instant stuff is just plain awful. I like regular Cream of Wheat but the quick
cooking stuff tastes like paste. Minit Rice???? I rest my case :-)

It is easy to find polenta in stores around year, probably because there is a
significant Italian population. It is rarely served anywhere except a few
Italian restaurants. Hominy grits, OTOH, are pretty rare, rare enough that I
have never seen it on a menu or in a store, not even the bulk store.

Dee.Dee wrote:

>
> "Pete C." > wrote in message
> ...

> > 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."

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


There was a thread here some time back from someone having trouble
finding hominy grits.



Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"jay" > wrote in message
. ..
> 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.
>
> jay


Yeah, I thought so. :-))
Dee Dee