Maybe that's why y'all don't like grits! All of the grits I cook are made
from whole corn, stone ground - that's the Southern way. I'll be grinding
my own next week. My cast iron, hand-operated grain mill got here today.
Tina
On Fri, Aug 30, 2013 at 5:38 PM, Moose <olymoose@xxxxxxxxx> wrote:
> On 8/30/2013 1:26 PM, Tina Manley wrote:
> > Go to Charleston and have shrimp and grits at Husks. Better than any
> > polenta, anywhere! If you buy Bob's Red Mill Stone Ground Grits, it says
> on
> > the package: (also known as polenta). They are the exact same grain and
> > grind. Difference is in the preparation.
>
> This disagrees with on-line research. Traditional polenta is made from
> cornmeal, ground whole dried corn.
>
> Grits are made from hominy, corn cooked with alkali, in the same process
> used to prepare masa South of the border. In
> the process, the hulls are lost and important chemical and structural
> changes occur in the grain, including the
> availability of niacin. This process was a crucial part of a nutritionally
> complete diet from what's now the US
> Southwest to Patagonia for at least 3,200 years, probably longer.
>
> Grits are nutritionally superior, unless the cornmeal is fortified with
> niacin.
>
> I have no plans to visit Charleston, heading much further North to New
> England in a couple of weeks. Perhaps this thread
> will prod a couple of displaced Southerners into grits action. ;-)
>
> Carol loves grits, but says a great, creamy polenta is still better than
> the best grits she's had. She's of Neapolitan
> extraction and raised in Brooklyn, so that makes sense. :-)
>
> Culinary Research Moose
>
> >
> > Love my grits!
> >
> > Tina
> >
> > On Friday, August 30, 2013, Moose <olymoose@xxxxxxxxx> wrote:
> >> On 8/30/2013 3:48 AM, Brian Swale wrote:
> >>> Tina wrote;
> >>>
> >>>> Girls Raised In The South love GRITS! ;-) Just our name for polenta!
> >>> I had to look up grits and polenta in Wikipedia to find out what you
> are
> >>> discussing.
> >> Technically, Tina is right. However, I have yet to have grits that come
> > close in culinary quality to even a decent
> >> polenta. Such may exist, but is not easily encountered in my casual
> > travels in the US South.
> >> Grits is bib overalls with faded flannel shirt in a yard full of the
> > remains of defunct cars and farm equipment. First
> >> class polenta is a stylish young couple eating at a nice restaurant in
> > Rome (Italy, not Georgia). :-)
> >> I've had bad grits and better grits. The best I've had is decent food,
> > but as yet never good enough to be preferred to
> >> alternatives.
> >>
> >>> Neither word is any part of the vocabulary in New Zealand - practically
> > quite
> >>> unknown.
> >>>
> >>> It seems that they take the place as a staple diet item of potatoes,
> > which are
> >>> very much a staple here. I feel deprived if the evening meal doesn't
> have
> >>> potato - boiled, boiled and mashed, roasted. The best variety is
> Agria,
> > a
> >>> yellow-fleshed Dutch variety..
> >> Huh. A wide variety of starchy foods is a normal part of the diet here,
> > and, I think, in many parts of the world.
> >> Potatoes every day would be weird and limiting, to me. We have Irish
> > immigrant friends who don't eat potatoes every day.
> >> :-)
> >>
> >>> ...
> >>>
> >>> I'm not quite so stuck in a rut now, and often cook noodles, rice,
> > risotto (
> >>> bought ready to cook in a packet), and spaghetti.
> >> No quinoa yet? :-) Here, I'm eating grains and tubers I never even knew
> > existed until recently.
> >> Moose D'Opinion
> >>
> >> --
> >> What if the Hokey Pokey *IS* what it's all about?
> >> --
> >> _________________________________________________________________
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> >>
> >>
>
> --
> What if the Hokey Pokey *IS* what it's all about?
> --
> _________________________________________________________________
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>
>
--
Tina Manley
http:// <http://tina-manley.artistwebsites.com/>www.tinamanley.com
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