A fave breakfast for me is grits cooked in chicken stock with beaten egg, cheese, and bacon pieces stirred in.
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Don’t throw the book at me for this…but are grits the same as polenta? I’ve always used Bob’s Red Mills polenta for what I’m thinking are the same as grits. I don’t live in the south…well, I live in the southwest, but… you know what I mean. we don’t necessarily see grits much around here. So just asking to educate myself.Comment
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“Traditional polenta is a whole grind meaning all. Grits are separated just to get large particles leaving the fines for cornmeal and very fine for corn flour if possible. Flint corn traditionally does not make any corn flour. Another way to think of polenta is like whole wheat. Whole wheat is everything ground together instead of any kind of enriched or separated product.” -
Panhead John I'm not a grit expert but I have been told that grits and polenta are the same. Wouldn't surprise me if there was a difference in processing between the two.
Oh, I can vouch for how good the shrimp and grits in Lafayette were, PJ let me taste his at Prejean's. Some of the best I've tasted. -
Grits and polenta are the same. Most people think of instant grits when they think of grits. Instant grits bear no resemblance to grits whatsoever. Grits are simply 1 part coarse ground cornmeal simmered in 1 part water and 1 part milk for about 30 minutes, stirred often til creamy.
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It's been a lot of years since I made grilled grits, but they make a nice bottom layer for shrimp, pulled pork or just about anything. I make a batch of thick cheddar cheese grits with green chilis, spread them in an even layer in the bottom of a greased pan and refrigerate it until the grits are firm. Then cut them in squares and grill them over a very hot fire until the grits start popping. I need to make them again, now I'm getting hungry.Comment
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I've only used Quaker.Comment
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Anson mills is my first choice https://ansonmills.com. If those aren't in hand then Red Mill corn mea from the grocery store. Grits are my super powerComment
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I grew eating Quaker. Never cared much for grits when I left home. Fast forward 25 years and I had artesian grits in Charleston. I've tried most of them; Anson Mills, Palmetto, Carolina plantation, etc. But a meal at Sean Brock's "Husk" restaurant introduced me to Geechee Boy (renamed Marsh Hen Mill). I now have several of their varieties stocked in my freezer.
There aren't any supermarket grits that I would consider eating.Comment
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I’m almost like Donw , I have eaten grits about 9 times, yessir. In my life. Don’t frequent them little buggers much cuz I don’t eat corn, wheat, oats or any grain at all. With that said I did have some cheesy grits two weeks ago and they were pretty good. That will probably tide me over fer the next decade. I’m a poor choice to askin anything bout grits, but I appreciate the consideration.Comment
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Call it polenta and our northern friends will love itComment
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Wow! 50 comments on grits!Comment
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Mo grits! Mo grits! Mo grits!
Well, maybe, cuz. I am a Yangee.Comment
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And no one said “instant” yet
there, I said it! 🤪Comment
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56…Comment
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Grits vs. cornmeal -
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We eat grits at least a couple times a week. Try war eagle grits, you're welcome.
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texastweeter Where do you get yours at? Are they available in any stores? -
Originally a local restaurant that buys them in bulk, but now I order from them. -
Thx, I am always on the lookout for stone ground organic white grits. Alas, don't see paying 10 bucks to ship a $7 bag of grits to me, but I am putting on my radar to look for.
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