Wait! Per above-try cheesy grits! it turns that tasteless pile of "kindergarden paste" into something delectable! You don't pile the cheese on top-it goes in then you bake it.yuck. nothankyou.
Just say NO to grits.
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Wait! Per above-try cheesy grits! it turns that tasteless pile of "kindergarden paste" into something delectable! You don't pile the cheese on top-it goes in then you bake it.yuck. nothankyou.
Just say NO to grits.
Man, that's nasty. I just lost my appetite. And that 2 hours before dinner....
You, it would seem obvious, have never tried grits.
.
I'd rather eat dirt than grits!!!
I'd rather eat dirt than grits!!!
Wait! Per above-try cheesy grits! it turns that tasteless pile of "kindergarden paste" into something delectable! You don't pile the cheese on top-it goes in then you bake it.
Polenta makes a good grit substitute.
My wife, a Southern Belle, introduced me to grits, just about started divorce proceedings I tried cheese grits a couple times and it depended on how much cheese was on it. Cheese and/or catchup pretty much makes ANYTHING taste at least palatable.
Easier method: make the grits per instructions on the package. When they are cooked, add lots of shredded extra sharp cheddar to the mix and stir in with vigor. Mmmmmmmmmmm Mana from heaven
Since it is 6:15 am here, I just made myself very hungry for breakfast. Cheese grits and sour dough toast. And lots of Community Dark Roast Coffee. Actually I am starting my second pot of the morning since I have been up since 3am reading a Clive Cussler book.
BTW: Lacking cheese, lots of butter will make a great breakfast too . Or add some spicy sausage and gravy. All kinds of ways to prepare them.
They are the same thing, different name:
From "CookingClarified.com" :
Grits and polenta are both dried corn. When cooked, both are also referred to as cornmeal mush. TheyÔÇÖre each cooked until theyÔÇÖre thick and creamy and are like a blank canvas for toppings and stir-ins like cheese, sauteed veggies, meats, poultry and seafood.
HereÔÇÖs how theyÔÇÖre different. Grits are made by grinding white corn or dried hominy (dried corn thatÔÇÖs been soaked, with the hulls and germs removed) into tiny granules. Grits are available in quick-cooking and instant varieties. Grits are a popular side dish in the South, where theyÔÇÖre often accompanied by shrimp or fried fish.
Polenta, which is typically served with Italian fare, is made from ground yellow corn. ItÔÇÖs slightly coarser than grits in texture and once itÔÇÖs cooked, polenta can be cooled, cut into shapes and grilled or fried. Polenta can also be purchased in a tube already cooked, ready to be sliced and cooked further.
Not if you hate cheese and ketchup.
I grew up on grits. I like em if they're not all runny. Shrimp & grits is newer to me, guess it's a "Low Country"
(coastal Carolina and/or Georgia) thang? But I like em. My mom used to make baked grits. From what I remember, it was a Charleston (SC) recipe from one of her relatives there? Might have that wrong. I recall her baked grits being SLIGHTLY "cheesy" but grits was still the dominant feature by far- the cheese was WAY down the line. For sure, there was eggs in the recipe. They were great.
Polenta is a whole different thing- I've had it in Northern Italy where cultural backgrounds & traditions kind of blur, and I've seen polenta used in South American recipes, maybe even in Mexican down country cooking? We buy it from time to time, pre-cooked in a "tube". I slice it off and fry it.
Corn "products", is something I avoid- I feel we get too much corn (WAY TOO MUCH) in our daily diet of prepared food products available at the grocery stores now a days. Believe me, corn shows up in places God never intended it to be. Corn syrup, corn by-products, and ethanol? fuhgeddabouddit. I have a personal boycott on corn by-products, thanks very much.
Mmmm, Ponhaus!
With cheese and ketchup.
Make mit der schnappy!
Like I stated we wrapped it in a plastic wrapper-was cellophane then but many here are not into that term so I said plastic. You slice it cold, then fry. I can eat it if no other choices but would be more likely to say, no thanks. We did sq & rd as some would choose one, some the other. I see mush/polenta as like/same as grits that are kept cold and in a the form of a loaf.Who would have thought that grits would generate three pages to date .
Question for polenta users: What kind of tube does the pre-cooked stuff come in ? Something like a biscuit tube ? Is is found in the refrigerated foods section or what ?
a new thread on cornbread! My KS mother was a great cook & came from many great cooks past and she made the sweet version which wouldn't float at all here in E KY where a pone of cornbread is a staple of life! Then there are "soup beans" another regionally variable food...
These are similar to oil threads, don't you agree?
I was raised on cornpone, a corn bread made with roasted (brown) corn meal and usually sweeter than the southern bread substitute. It was served as a desert item usually with milk or ice cream ala mode.
Soup beans? Navy, great northern, pinto, etc. with ham or Ox tail.