Thanks, Charlie! I never knew that. We grew both dent and flint corn this
summer so I'll have both grits and polenta.
Tina
On Tuesday, September 3, 2013, Charles Geilfuss <charles.geilfuss@xxxxxxxxx>
wrote:
> Time to weigh in here. The main difference between Polenta and Grits is
> the type of corn used. Polenta is derived from Flint corn whereas grits
are
> made from Dent corn. Flint corn is very hard and makes for a toothier
> cooked product. Dent corn is a softer corn resulting in a more mushy
> product. Another big difference is the size of the grind. Most of the
> commercially prepared grits are finely ground and precooked to some
degree.
> Classic example is Quaker Quick Grits (not to be confused with Instant
> Grits). They are partially cooked and only require about 10 minutes to
> prepare. It is a uniform, reliable product that, with a little doctoring
> (butter, cheese, cream. etc.), can be made very tasty. You either like the
> texture or you don't. There is little middle ground in that regard.
Instant
> Grits are completely cooked then dehydrated. To cook simply add boiling
> water. They are not fit for human consumption but are pretty good for
> bricklaying.
> The smaller, local mills produce a coarser grits from whole dried
corn.
> The cooked texture is very similar to Polenta and they have a very "corny"
> flavor unadulterated. None of these foods, grits or polenta, have much
> flavor by themselves and, like plain rice, usually serve as a vehicle for
> eating something else very savory i.e. shrimp cooked in rendered ham.
> Another favorite use is to chill cooked grits in a flat pan, then cut in
to
> squares which are then pan-fried and served under a gooey seafood
casserole.
> Oddly enough, even though I grew up in Charleston, we rarely had grits.
> My mother, though she grew up in the South, hated them and refused to make
> them. It wasn't until I went off to college (Clemson University) that I
was
> exposed to grits on a regular basis. And being typical Institutional food,
> they were pretty bad. Fortunately the girlfriend I met there had a mother
> who grew up in rural NC who put me on the right path to good old fashioned
> grits.
>
> Charlie
>
>
> On Mon, Sep 2, 2013 at 9:28 AM, Nathan Wajsman <photo@xxxxxxxxxxxxxx>
wrote:
>
>> I hate, HATE all manner of grits, porridge etc. Perhaps when I become old
>> and toothless my attitude will change, although even that is unlikely.
>> Polenta was often served in the Swiss Re cafeteria in Zurich when I
worked
>> there in 2000-2003, and I tried to like it, but was not successful.
>>
>> I maintain that the best use for the corn is to distill it into alcohol
>> (for humans, not for cars).
>>
>> Cheers,
>> Nathan
>>
>> On 29 Aug 2013, at 16:51, Tina Manley wrote:
>>
>> > Girls Raised In The South love GRITS! ;-) Just our name for polenta!
>> >
>> > Tina
>> >
>> >
>> > On Thu, Aug 29, 2013 at 8:22 AM, Charles Geilfuss <
>> > charles.geilfuss@xxxxxxxxx> wrote:
>> >
>> >> Should make some fine grits. ;^)
>> >>
>> >> Charlie
>> >>
>> >>
>>
>> Nathan Wajsman
>> Alicante, Spain
>> http://www.frozenlight.eu
>> http://www.greatpix.eu
>>
>> Books: http://www.blurb.com/bookstore/search?search=wajsman&x=0&y=0
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>> Blog:
>> http://www.nathansmusings.eu/
>>
>>
>>
>>
>> --
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