Que: Grits Instant or Quick?

[>=Martin=<]

This is a Southern question. I make Quaker Instant grits in the
microwave. What is the difference in 'instant' and 'quick' grits? Do
they cook the same way?

[hchi...@hotmail.com]

On Sat, 16 Feb 2008 20:05:40 -0500, Derald <der...@invalid.net> wrote:

> "Old fashioned" grits cooks in approximately 45 minutes and
>requires frequent stirring; "quick" grits cooks in 5 minutes (after
>coming to a slow boil) and requires frequent stirring; "instant" grits
>is not really grits and does not cook but gets mushy within about a
>minute's exposure to water.
> Except for the Quaker product, most "quick" and/or "instant" grits
>are not grits but are simply ground dried corn, basically, polenta.
>"Real" grits is made from hominy and must indicate that fact on the
>package.

Wayall, 'cept real southerners make real grits, and after asking
around what the best grits are, we've found that almost all southern
cooks we asked go for Jim Dandy instant grits. We concur that they
make the grade.

[clams_casino]

>=Martin=< wrote:

"No self-respecting Southerner uses instant grits"

[Evelyn C. Leeper]

MY COUSIN VINNY

--
Evelyn C. Leeper
Heretic: someone who disagrees with you about
something neither of you knows anything about.