On 8/30/2013 3:24 PM, Tina Manley wrote:
> 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.
Oh well, then ... They are, in fact, polenta, and I can see why they are great.
:-)
As to that being the Southern way, I dunno. I think all the grits* I've had
were hominy. In fact, I've seen them
described as hominy grits.
Is there some other split below Mason-Dixon?
Grittily Curious Moose
*The only GRITS I've been involved with was something else. :-) Ground corn,
of whatever kind, was not a significant
part of the equation, although some good Q was involved.
--
What if the Hokey Pokey *IS* what it's all about?
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