Grits
Gloria Puester
they were cooked then blended with cheese and garlic and
baked till the cheese was melted throughout--delicious. This was
served to us by a native of Louisiana. Any comment on the
authenticity of this style?
James Harvey
This is called Cheese Grits. Eggs/garlic optional. Kinda fattening too.
=====8<==clip'n'save==8<==clip'n'save==8<==clip'n'save==8<==clip'n'save==8<=====
Newsgroups: rec.food.cooking
Subject: Re: Breakfast Casserole (Grits)
Message-ID: <94325.16...@psuvm.psu.edu>
From: Susie Milner <SX...@psuvm.psu.edu>
Date: Mon, 21 Nov 1994 16:13:27 EST
References: <1994Nov15.1...@liberty.uc.wlu.edu>
Organization: Penn State University
Lines: 51
I have had several e-mail requests for these--sorry I couldn't get back
to you sooner but our system was not letting us post for several days
here at Penn State.
The two recipes are very similar--the second one is a little heartier
since it has sausage in it.
Cheese Grits Casserole
4 cups water
1 tsp salt
1 cup quick grits (if using regualar, just cook according to package
directions)
1-1/2 cups grated sharp cheddar cheese, divided
1/2 cup (1 stick) butter or margerine
4 eggs, lightly beaten
1 cup milk
1/4 tsp cayenne pepper
Preheat oven to 350 degrees F. Grease a 2-quart baking dish. Bring water
and salt to a boil in large saucepan. Slowly stir in grits. Cover, reduce
heat and cook for 5 minutes, stirring occasionally. Remove pan from heat.
Stir in one cup cheese and butter until melted. Add eggs, milk, and pepper;
blend well. Pour mixture into prepared dish. Sprinkle with remaining
cheese. Bake for 1 hour or until cheese is golden brown. Cool for 10 mins
before serving. Makes 6 to 8 servings.
Sausage Cheese Grits Casserole
4 cups water
1/2 tsp salt
1 cup quick grits
1-1/2 cups grated sharp cheddar cheese, divided
1/4 cup (1/2 stick) butter or margerine
4 eggs, lightly beaten
1/2 cup milk
1 pound sausage, browned and drained
Preheat oven to 350 degrees F. Grease a 3-quart baking dish. Bring water
and salt to a boil in large saucepan. Slowly stir in grits. Cover, reduce
heat, and cook for 5 minutes, stirring occasionally. Remove pan from heat.
Stir in one cup cheese and butter until melted. Add eggs, milk and sausage;
blend well. Pour mixture into prepared dish. Sprinkle with remaining cheese.
Bake for 1 hour or until cheese is golden brouwn. Cool for 10 minutes before
serving. Makes 6 to 8 servings.
Susie Milner Memo to myself: Do the dumb things I gotta do;
Penn State University Touch the puppet head.
SX...@psuvm.psu.edu --TMBG
=====8<==clip'n'save==8<==clip'n'save==8<==clip'n'save==8<==clip'n'save==8<=====
--
James Harvey har...@iupui.edu Disclaimer: My opinions; I don't speak for I.U.
What if there were no hypothetical questions?
mji...@n1.globalvision.net
Us old southerners like plain ole grits just as well and they're a hect of alot easier!!
But plain or fancy, hey, enjoy, they're great!
Allison
This is a pretty standard "dinner" version of grits. It's usually just
referred to as "cheese grits," and what you add besides the cheese determines
*your* recipe. Onions are more usual than garlic, in my experience, but
Louisianians are always adapting. Cheese grits are great with seafood.
For an absolutely wonderful cheese grits recipe that I have served both for
breakfast and at a "fish fry," look in "How to Eat Like a Southerner and
Live to Tell the Tale." Basically, it's grits cooked in chicken stock,
with low-fat sharp cheddar, baked onions (I sautee with little oil when
I'm rushed), trimmed bacon (I use canadian bacon in a pinch), tomatoes and
lots of pepper and then baked with two egg whites to keep it together
The author (whose name I forget, I'm sorry) understands
southern cooking well, being a Mississippian, and understands the emotional
ties many southerners have with cooking (and eating!) certain recipes.
Allison
Henry Hillbrath
Well, I am origanally from Georgia, and I spent 11 years in Louisiana, I
am not sure what it would be that you could put in grits that would
suprise me, and I am not sure I understand "authenticity" in this regard.
Certainly Louisianans would be more prone to put garlic in them than
Georgians, but, there is a lot of variation. Some people won't eat them
without putting sugar in them, some like ketchup in them, I am completely
normal, and I like butter, "red eye gravy," sausage, cheese, and canned
sardines in mine, not all at once.
I hear "yankees" talk about grits, and how they can't stand them, they
are doing something wrong, grits are like rice or mashed potatoes, sort
of a canvas on which one paints what one likes, but not something that
one reacts to in the abstract.
Grits are often thought to be sort of "homey," but they can be as gorumet
as one likes, depending on how they are fixed. At least one really famous
New Orleans dish is based on them.
But, the reason that I wrote this message was to mention that a few years
back, I was reading the food section of the NYTimes. They mentioned that
grits had been discovered by some of the really trendy chefs in New York.
Which, of course, I find very reasonable.
They said that occasionally, some New Yorker, trying to appear cool,
would be a bit uneasy when the grits were mentioned. Maybe something
about paying $100 or so, for a dish of what they considered soul food,
and maybe had never actually eaten any of. But, the Times said that
waiters had discovered that if you said: "Oh, it is just like polenta,"
the customers would say, "Oh, uh, OH! Just like polenta, Oh, OK, I'll try
that." (Grits are *not* just like polenta, and if you don't believe that,
try making corn bread out of polenta. My polenta corn bread is famous in
a small corner of southern France.)
Now, I wouldn't say that there were a lot of those people that didn't
know anything about polenta, either, and just took the waiters word for
grits being acceptable, because they were *like* something that sounded
foreign, and therefore trendy. BUT, it sure seemed to me that the NYTimes
was saying that, and they should know more about New Yorkers, and their
particular sobberies than I do.
Henry Hillbrath
(souris)
Lester Heitlinger, R.B.P.
Grits are strictly a Southern dish (save your Confederate money, the
South shall rise again). Grits should be eaten in one of two ways. Grits
and gravy or with a fried egg(s). Break the egg yolk and mix it with the
grits when eating. FANTASTIC!!!!!!
*****************************************************************************
Lester D. Heitlinger, R.B.P. R.B.P. = Registered Biological Photographer
heit...@soleil.acomp.usf.edu
Lost on the Information Superhighway Specializing in Pix of blood and guts
*****************************************************************************
Lesley Burnette
|>
|> Grits are strictly a Southern dish (save your Confederate money, the
|> South shall rise again). Grits should be eaten in one of two ways. Grits
|> and gravy or with a fried egg(s). Break the egg yolk and mix it with the
|> grits when eating. FANTASTIC!!!!!!
Don't listen to him. Everyone knows Florida (especially SOUTH Florida) isn't
part of the South. (In case you didn't know, Texas is also not part of the
South, it's its very own region, all to itself.) Florida's pretty much
considered to be Yankee territory nowadays. :) :)
Honey, you just eat those grits however you want. Here in the true Heart of
Dixie this is how we like them:
with butter and salt
with butter and honey (my favorite)
mixed up with our eggs (fried or scrambled)
heaped up over our omelets
mixed with cheese and possibly cooked again until crusty
congealed, sliced, and fried up in lard (or bacon grease) like polenta
--
Lesley P. Burnette Intergraph Corporation
Program Manager, Electronics Huntsville, AL 35894
llbu...@lesley.b23b.ingr.com (205) 730-8597
Cheers Trivia Question*********************************************************
34: Which of the regulars can perform weddings?
Answer to Question #33*********************************************************
33: Harry the Hat. [Pick a con ... Any Con]
His real name is Harry Gittes and he is played by Harry Anderson.
*******************************************************************************
Henry Panek
(Lesley Burnette) writes:
Plus one more. I have to add my favorite. Grits with butter and a
spoonful of sugar sprinkled over the top. Mmmmmm.
--
------------------------------------------------------------
Proud member of Ultimate Solutions : ///||\\\
Home of the Free Web Page. ( . . )
_________________________________________________o__________
Hank : Air...@ix.netcom.com (((( ))))
Fax on Demand 315-695-2335 yoo hoo!
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Steve Coombs
>Subject: Grits
>Date: Thu, 23 Mar 1995 10:21:19 -0800
Please excuse my ignorance, but coming from Australia I don't actually know
what "grits" are.
I've asked some Australian friends who all say they've heard about them on
American TV shows etc. But none of them could tell me exactly what they were
either. Some said they were potato cakes, some said it was oatmeal porridge,
others said a semolina product and so on.
So if someone could be kind enough to enlighten me I would be very greatful
(and able to impress my friends). If anyone could post a recipe, that would
be nice too.
Thanks in advance,
Steve
(email: s.co...@mailbox.uq.oz.au)
Andy Pforzheimer
>Please excuse my ignorance, but coming from Australia I don't actually know
>what "grits" are.
>
> I've asked some Australian friends who all say they've heard about them on
>American TV shows etc. But none of them could tell me exactly what they were
>either. Some said they were potato cakes, some said it was oatmeal porridge,
>others said a semolina product and so on.
>
>So if someone could be kind enough to enlighten me I would be very greatful
> (and able to impress my friends). If anyone could post a recipe, that would
>be nice too.
>
>Thanks in advance,
>
>Steve
Ground-up white hominy, which is dried corn treated with lye to
make it puff up. Much better tasting than it sounds.
>(email: s.co...@mailbox.uq.oz.au)
>
Leah Zeldes Smith
s.co...@mailbox.uq.oz.au writes:
>Please excuse my ignorance, but coming from Australia I don't actually know
>what "grits" are.
>
> I've asked some Australian friends who all say they've heard about them on
>American TV shows etc. But none of them could tell me exactly what they were
>either. Some said they were potato cakes, some said it was oatmeal porridge,
>others said a semolina product and so on.
>
>So if someone could be kind enough to enlighten me I would be very greatful
> (and able to impress my friends). If anyone could post a recipe, that would
>be nice too.
Grits is a dish made from ground hominy. Hominy is field corn (maize,
but not sweetcorn) that's been dried and then soaked in lye to remove
its outer casing. It puffs up and turns white in this process. It's
then dried again and ground up to make grits.
Grits is sold as a shelf-stable staple throughout the American South.
It's usually cooked into a porridge and served as a savory side dish at
breakfast, but sometimes it's sweetened and served as a hot cereal.
It's also mixed with cheese and other ingredients and served as a savory
side-dish pudding at dinner (tea to you).
Southerners will tell you that "grits" takes a singular, not a plural
verb ("Grits is," not "Grits are") and that it is ambrosial stuff.
Northerners don't care about its grammar and have an attitude towards
grits that equates roughly to the way the rest of Australia feels about
Adelaide's pie floaters.
I doubt a recipe will do you any good, unless you can come up with a
supply of the main ingredient, which I imagine is even scarcer there
than Vegemite is here. About as much good as a recipe for Morton Bay
bugs would do me.
--
Leah Smith le...@smith.chi.il.us
TLSHAY
subjected to a Lye treatment ( honest, it's okay to eat ), then dehydrated
and ground up to a coarse consistency. Very popular in the Southern state
here in the U.S.
Usually eaten with a side order of fried eggs and bacon. True Southerners
would take the grits ( after cooking them ) and add thre fried egg(s) and
bacon, then mix the whole affair together -- add some salt and pepper,
too.
Let me see, oh yes, how to cook this stuff:
Take about 1/2 cup - 4 ounces - American - and place in pan. Add water to
cover ( usually about 1 cup - 8 ounces - American. ) Place over medium
heat and cover with lid. Cook until this stuff begins to slowly boil. Stir
occasionally. It is done when this stuff thickens up and does that
bubbling trick like you see in old horror movies - you know, where bubbles
go "blop, blop, blump," through thick mud!
Actually, the stuff ain't half bad. Shucks, clean up a bit of road kill
somewhere - no less than two days old, mind you, and add it to the pot --
Oh brother, now that's mighty fine eatin'!! Humor, folks, humor! <g>
Americans joke a lot about this particular Southern food, long considered
a poor man's food, but you'd be amazed at how many people eat it
religiously.
Hope this helps.
P.S. If you need more water to keep the mass from turning into one huge
rock, don't be afraid to add it.
Terry - A Northern boy raised on Grits!!
Bill Ranck
:>In article <s.coombs.1...@mailbox.uq.oz.au>
:>s.co...@mailbox.uq.oz.au writes:
:>>what "grits" are.
:>Grits is sold as a shelf-stable staple throughout the American South.
:>It's usually cooked into a porridge and served as a savory side dish at
^^^^^^^^^^^^^^^^
This must be some strange new definition of "savory" that I'm
unfamiliar with, because grits have about zero flavor of their own.
Just about every recipe or serving suggestion you get will be to
add something to it. Whatever that something is, it will ad flavor
because grits don't have any.
:>breakfast, but sometimes it's sweetened and served as a hot cereal.
:>It's also mixed with cheese and other ingredients and served as a savory
:>side-dish pudding at dinner (tea to you).
See what I mean? For "grits" just substitute "tasteless white mess"
and you will understand what they are.
--
* Bill Ranck +33.1.69.41.24.26 ra...@earn.net *
* Trans-European Research and Education Networking Association (TERENA) *
Stephen Raymond Perkins
>Ground-up white hominy, which is dried corn treated with lye to
>make it puff up. Much better tasting than it sounds.
The texture of cooked grits has always reminded me of tapioca pudding.
They taste nothing alike, of course, and grits are not nearly as
gelatanous (unless left to sit for a long while), but they are similar
in that there are little firm flecks within a generally smooth liquid
base. The "flecks" are a lot smaller in grits though.
I've had a watery polenta in Europe that is very similar.
The taste, to the uninitiated and unappreciative, is rather bland and
watery, esp. if the cook has not added much butter or salt. To a true
grits connoisseur, however, the body and bouquet are most
pronounced. (...OK, so maybe I'm exaggerating a little) :-)
Cooking them is real easy:
Bring 1-1/3 cups water to a boil. Stir in 1/3 cup grits (like course
cornmeal) and 1/8 tsp salt. Cover and reduce heat. Cook for about
5 minutes (may vary depending on kind of grits you use), stirring
occasionally. Serve hot drizzled with butter, or better yet, fry up
some bacon and add the bacon grease! You can vary the amount of
water to get thin or creamy grits.
You can also shred some cheddar and stir it in at the end for some
really great grits!
Enjoy, and if you try 'em, let us know what you think. We always
love watching first-timers' reactions... ;-)
Steve Perkins
Georgia Tech
Steve Perkins
Georgia Tech
--
Stephen Raymond Perkins
Georgia Institute of Technology, Atlanta Georgia, 30332
uucp: ...!{decvax,hplabs,ncar,purdue,rutgers}!gatech!prism!gt3296a
Internet: gt3...@prism.gatech.edu
sharon badian
|> You can also shred some cheddar and stir it in at the end for some
|> really great grits!
Jalapeno cheese grits are the best. You add butter, boursin cheese, chopped
jalapenos. Mix it all up and bake it. I don't have an exact recipe unfor-
tunately. My source for this "recipe" was a real Southerner from Alabama though
I'm not sure how many Southerners would put jalapenos in their grits.
Grits are also great used like polenta. I made a recipe for shrimp and cheese
grits that was pretty tasty. Consider the grits a clean palette on which to
paint other flavors.
--
Sharon Badian
AT&T Bell Labs - Denver
se...@dr.att.com
Henry Hillbrath
I don't have any statistics, but, I bet there are more Southerners,
especially here in Texas, that put jalapenos in grits, or almost anything
else, than put Boursin in anything. 99.44 percent of all people I have
asked, *never heard* of Boursin. It is not something even I had thought
to put in grits, although a lot of kinds of cheese work great in them.
souris
Steve Orrell
: Howdy all. When I bake my bread, the exterior is not the traditional
: "brownish" color you see when buying, say, San Francisco Sourdough bread.
: I've tried brushing the bread with milk and eggs, but with unsatisfactory
Yup, that should've done it.
: results. I use a variety of recipes, usually with cake or all-purpose
: flour. Any suggestions as to how to get that wholesome brownish color?
Try what would be described as "strong flour" over here, it has the
necessary extra gluten (?extra something or other anyway) to make bread.
Nope, I'm sitting here thinking and I can't think of anything else off the
top of my head that would help, the egg glaze should have done it. Perhaps
you could try turning the temperature up a tad on your oven?
Cya, Steve.
Henry Hillbrath
>In article <3lojkh$9...@newsbf02.news.aol.com>, TLSHAY <tls...@aol.com> wrote:
>>
>>Usually eaten with a side order of fried eggs and bacon. True Southerners
>>would take the grits ( after cooking them ) and add thre fried egg(s) and
>>bacon, then mix the whole affair together -- add some salt and pepper,
>>too.
>No way--I grew up in the deep South. I'd never eat grits like that. Salt,
>pepper and butter as a side dish to the above is the only way we'd ever
>eat them. I guess I learn something new every day.At some Alabama
>truck stops they're not too bad with cheese melted in, though.
>>
>>Actually, the stuff ain't half bad. Shucks, clean up a bit of road kill
>>somewhere - no less than two days old, mind you, and add it to the pot --
>>Oh brother, now that's mighty fine eatin'!! Humor, folks, humor! <g>
>>Americans joke a lot about this particular Southern food, long considered
>>a poor man's food, but you'd be amazed at how many people eat it
>>religiously.
>>Terry - A Northern boy raised on Grits!!
>Now that I'm in CA, I've discovered polenta which seems nearly identical
>to grits only a little yellower in color. I still favor grits, though.
>Costs less, too. And like polenta, grits can be refrigerated, then fried
>the next day.
>Something I miss about the South. Grits is serious "comfort food."
Well, *some* true Southeners.
*I* grew up in the *deep* south, too, and I certainly like grits with
soft fried eggs and whatever, though I like sausage and gravy with grits
better than bacon.
This morning, I had a real treat, something that is getting to be pretty
rare. Grits with sardines, not the tiny little ones, but big sardines in
tomato sauce. And, they are great with cheese.
I have learned to eat polenta, too, but, mainly, polenta is what I use to
make corn bread when I am in France. My polenta corn bread is a real
sensation in my (very tiny) corner of southern France.
souris
Andy Pforzheimer
In article <5jPWr...@site33.ping.at>, Moss-Jusefowytsch OEG (rse...@site33.ping.at) writes:
>Howdy all. When I bake my bread, the exterior is not the traditional
>"brownish" color you see when buying, say, San Francisco Sourdough bread.
>I've tried brushing the bread with milk and eggs, but with unsatisfactory
>flour. Any suggestions as to how to get that wholesome brownish color?
You need some sugar in the dough.
>
>Thanks,
>
>Chris Mathews
>
>## CrossPoint v3.0 ##
>
Walter Brown
In a previous posting, Moss-Jusefowytsch OEG (rse...@site33.ping.at) writes:
> Howdy all. When I bake my bread, the exterior is not the traditional
> Any suggestions as to how to get that wholesome brownish color?
To get a wholesome brown color, I cook with mostly whole wheat flour. Then
to get a softer texture, some of the wheat flour can be replaced with corn
flour. An easy example of an Irish Soda Bread is included below.
- Walter Brown, Ottawa, Canada
****************
* SODA BREAD *
* Ireland *
****************
Makes 1 large loaf or 2 small ones.
** Dry Ingredients **
4 cups whole wheat flour
1/2 cup rolled oats
1 tablespoon baking soda
1 teaspoon cinnamon
** Wet Ingredients **
1 cup water
1 1/2 cups low fat yogurt
1/2 cup raisins
1 tablespoon liquid honey
(preferably a dark color such as buckwheat)
some extra water, about 1/2 cup
** Procedure **
1) Place all the Wet Ingredients, except the extra water, in a medium
bowl. Mix thoroughly with an electric mixer.
2) Place all the Dry Ingredients in a large bowl and mix thoroughly.
3) Fold the Wet Ingredients into the Dry. Stir in enough extra water to
make a thick dough. The mixture should be slack, but not wet, and the
mixing should be done lightly and quickly. Then need into a ball.
4) With floured hands, put the dough onto a lightly oiled baking sheet.
Then flatten into a circle about 5 cm (2 inches) thick. Next, cut a large
cross over the top, with a lightly floured knife.
5) Bake at 400F (200C) for about 40 minutes, or until the loaf sounds
hollow when tapped on the bottom.
6) Eat while still warm, or wrap in a clean tea towel to keep the bread
soft.
** Variations **
Replace the yogurt and water, with an equal amount of buttermilk. Replace
the whole wheat flour with a mixture of other whole grain flours, total of
4 cups.
Contributed by: Walter Brown, ab684
April, 1995
* * * * * * * * * * * * * * * * * * * * * *
For more heritage recipes:
* telnet to freenet.carleton.ca
* login as "guest", no password is needed
* at the command line, enter "go culture"
Your Choice ==> go culture
* select "Sunshine Recipes" from the menu
* please browse around!
Chris Devan
on April 1st, told us of a new jape on an old theme. Having
been taken out to dinner, he was presented, at the restauryant,
with a beautiful birthday cake which he sliced and distributed
to the assembled party. None of them ate; he, thinking they
were courteously waiting for him, took the first bite and
nearly exploded. The cake was made from grits: cold,
solidified, lard-like grits.
--
Chris Devan=cde...@leo.vsla.edu
GMon6612
acquired taste. One of the problems is that in many areas of the country
Quaker Oats is the only product available. I get around this obstacle by
ordering from a place that produces "good grits" -- Adams Milling, Route
6, Box 148 A, Dothan, Alabama 36301 (phone 1-800-239-4233). The last time
I ordered (20 lbs. worth), they charged $.74/2-lb. bag... The shipping
actually was more than the product. One indication of how far down the
tubes we've gone is that when I visited my mother in Mississippi (Osyka --
find that one the map!) she asked, before I came, that I bring some
Alabama grits with me from Washington, DC.....The only thing available
there? Right. Q.O. Cheers.> Greg.
Brad Pepers
Moss-Jusefowytsch OEG <rse...@site33.ping.at> wrote:
>Howdy all. When I bake my bread, the exterior is not the traditional
>I've tried brushing the bread with milk and eggs, but with unsatisfactory
>results. I use a variety of recipes, usually with cake or all-purpose
>
>Thanks,
>Chris Mathews
When I make something like sourdough bread, I usually throw some
ice cubes (in a pan) into the hot oven. The steam apparently makes
the crust much harder. The bread is also usually the traditional
brown...so maybe you could try that and see.
Regards,
Katherine
pep...@cuug.ab.ca
Vicki Braun
>
>In article <3lojkh$9...@newsbf02.news.aol.com>, TLSHAY <tls...@aol.com> wrote:
>>
>>Usually eaten with a side order of fried eggs and bacon. True Southerners
>>would take the grits ( after cooking them ) and add thre fried egg(s) and
>>bacon, then mix the whole affair together -- add some salt and pepper,
>>too.
>
>No way--I grew up in the deep South. I'd never eat grits like that. Salt,
>pepper and butter as a side dish to the above is the only way we'd ever
>eat them. I guess I learn something new every day.At some Alabama
>truck stops they're not too bad with cheese melted in, though.
Well, I've lived in the south all my life, and I've seen PLENTY of people
eat grits mixed up with bacon and eggs. Including my dad, tho' he *was*
a transplanted yankee.
>Now that I'm in CA, I've discovered polenta which seems nearly identical
>to grits only a little yellower in color. I still favor grits, though.
>Costs less, too. And like polenta, grits can be refrigerated, then fried
>the next day.
>
>Something I miss about the South. Grits is serious "comfort food."
Oh, barf. I had seen so many references to polenta -- combined with so
many other intriguing ingredients -- in noveau cooking mags that I broke
down and tried some. VERY dissapointing!
Of course, if I ate grits the way they are served at many restaurants,
I would hate them, too. I garbage them up with plenty of butter and
LOTS of cheese (preferably half sharp cheddar and half monterey jack),
plus some garlic chives and salt. Tho' some profess to prefer them with
sugar, a la oatmeal. Guess I haven't had authentic polenta the way
those in the know prefer... You're right about their being serious
comfort food, tho. Made a great batch last night during a scary
thunderstorm and snuggled down with SO.
Vicki Braun
james a. whitten
"BIG" JIM
MICANOPY, FLORIDA
virginia pinnell
Being that I am from a traditional Irish family, we frequently have soda
bread. However, ours is made from a dough and "baked" on a griddle. I
have never seen a recipe like this one. My granny keeps the outside
brown by using flour on the griddle and not butter. The flour browns
the outside of the bread. I will try this one though....it looks good!
Virginia
: ****************
Keith W. Snyder
Cool slightly and brush on your bread or rolls prior to baking.
Shantrell Lewis (ENG)
On Sat, 1 Apr 1995, Steve Coombs wrote:
> In article <gpuester-230...@ii220-1.smoky.ccsd.k12.co.us> gpue...@shhs1.ccsd.k12.co.us (Gloria Puester) writes:
> >From: gpue...@shhs1.ccsd.k12.co.us (Gloria Puester)
> >Subject: Grits
> >Date: Thu, 23 Mar 1995 10:21:19 -0800
>
> >In my first introduction to grits was after moving to Colorado--
> >they were cooked then blended with cheese and garlic and
> >baked till the cheese was melted throughout--delicious. This was
> >served to us by a native of Louisiana. Any comment on the
> >authenticity of this style?
>
>
> Please excuse my ignorance, but coming from Australia I don't actually know
> what "grits" are.
>
> I've asked some Australian friends who all say they've heard about them on
> American TV shows etc. But none of them could tell me exactly what they were
> either. Some said they were potato cakes, some said it was oatmeal porridge,
> others said a semolina product and so on.
>
> So if someone could be kind enough to enlighten me I would be very greatful
> (and able to impress my friends). If anyone could post a recipe, that would
> be nice too.
>
Mikele A. Galbraith
Grits???
As a not completly proud southerner, I had never had grits before. I
had tried to refuse to eat them my whole life, and I was threatened
by a freind that if I didnt try his grits, he would call the richmond
city council and have me arrested. i consented and they were
*REALLY* good. these guys are a bunch of southern rednecksand I was
surprised at the things they put in. lots of cheese, for one. Their
secret ingrediant? OLD BAY seasoning. id ont know if you can buy it
all over the country, but I have always HATED seafood, even before I
was a vegetarian, and this was a tasty breakfast. I reccommend it,
even if it IS weird....
Mikele Galbraith
eng...@hibbs.vcu.edu
Eric A Cohen
: Howdy all. When I bake my bread, the exterior is not the traditional
: I use a variety of recipes, usually with cake or all-purpose
: flour. < SNIP >
No advice on crust, but I'm surprised (and interested) to see you using
cake flour for bread. Cake flour (high starch, low gluten, relative to
all-purpose flour) is good for a tender-crumbed cake, but the opposite of
what is generally desired for bread (bread flour is high-gluten, low
starch, relative to all-purpose flour).
Is cake flour for bread something fancy or subtle I don't know about?
--
--Eric. | Why should I live in the moment
eac...@world.std.com | when I can live in my head?
Alan E. Ross
Hi Steve,
Grits are actually enriched White Hominy. And if you don't know
what hominy is, it is a large white (in this case) corn. I am from
the great North West and the first time I ever ate grits was when
I lived in Maryland. They really are great with lots of butter.
You are welcome in advande.
Brenda
B. Keith Ryder
: Howdy all. When I bake my bread, the exterior is not the traditional
: flour. Any suggestions as to how to get that wholesome brownish color?
You're not by any chance using bleached flour, are you? I've used
bleached all-purpose flour for bread (it was just for me and I didn't
have any bread flour), and although it tasted fine, it came out a really
unattractive, pasty white.
Try looking for bread flour or unbleached all-purpose -- it can't hurt
and will most likely help.
--
BKeith
=-=-=-=-=-=-=-=-=-=-=-=-=-=
____
\\// Does the noise in my head bother you?
B. Keith Ryder \/
bke...@netcom.com
Johanna Turner
>> On Sat, 1 Apr 1995, Steve Coombs wrote:
>> > Please excuse my ignorance, but coming from Australia I don't actually know
>> > what "grits" are.
>what hominy is, it is a large white (in this case) corn. I am from
Well sort of true. Grits are made from corn. You soak dried corn (to make
grits you usually use white corn) in lime (like limestone not like the
fruit) and water and then rinse well. The corn puffs up and the skin comes
off. This gives you hominy (which come in both yellow and white). If you're
making grits you then dry the white hominy and grind it up. Now you can
store it for a while. When you're ready to cook your grits you cook it just
like polenta, cream of wheat (farina) or any other ground grain porridge.
The soaking it in lime frees up the niacine and some of the amino acids (I
believe) so it's more digestible. It also gives it a different flavor than
polenta. It's also usually more finely ground than most polenta. Making
dried grits (or hominy) from scratch is really not something to attempt at
home.
If you can get dried grits (hominy usually comes canned in water) then
you can cook them to porridge consistency. My favorite is to make grits,
and put them in a bowl or loaf pan and chill overnight. Then slice them and
fry them in bacon fat the next morning. This with syrup is a very wonderful
thing for breakfast.
I hope this helps in your understanding of grits. I'm not from the south,
but I do love grits and hominy. (My grandparents are from texas though and
introduced me to grits.)
Johanna
--
--------------------------------------------------------------
tur...@reed.edu Johanna Turner
Computer User Services Reed College
Erin F. Munn
family jumped on the southwest cuisine trend, and started putting
monterrey jack with japalenos and some green chiles in her grits. Not
bad, but can't beat the butter-and-salt version in my book. I have NEVER
mixed my eggs and bacon in my grits, but I know lots of folks who do.
For you first-timers, my best advice is: WASH THE BOWL immediately after
you eat. Grits that get hard in a boiler or bowl are just like concrete.
Otherwise, enjoy!
Erin
Reg Lee
B. Keith Ryder <bke...@netcom.com> wrote:
>Moss-Jusefowytsch OEG (rse...@site33.ping.at) wrote:
>: Howdy all. When I bake my bread, the exterior is not the traditional
>: "brownish" color you see when buying, say, San Francisco Sourdough bread.
>: I've tried brushing the bread with milk and eggs, but with unsatisfactory
>: results. I use a variety of recipes, usually with cake or all-purpose
>: flour. Any suggestions as to how to get that wholesome brownish color?
I often have the reverse problem - but I have an old electric oven which
has wild temperature variations when it bakes. Perhaps your oven is a bit
off, and you bake a little low (in temperature)? You could try baking at
a higher temperature, or at, say 425F for 15 minutes and then 350F for
the rest.
Whenever I see "San Francisco" sourdough loaves in stores, they always
seem to have been glazed by either eggs or egg yolks. I think either
would make for a slightly darker colour than milk.
Reg Lee
Dalma R. Dickens
I've lived in Georgia for 18 years and still don't care for them. I do cook
grits for my husband (southern born/bred), but just haven't been able to
develop a taste for what I consider a bland, yucky dish. They are great moving
fire ant mounds to different parts of the yard. :) :)
Dalma
Laura McDonald
: Well, I've lived in the south all my life, and I've seen PLENTY of people
: eat grits mixed up with bacon and eggs. Including my dad, tho' he *was*
: a transplanted yankee.
I eat them like this but also add hash browns too. Then I have some
buttered toast on the side to slurp up the sauce. The eggs have to be
over easy so that the yolks are runny though.
My parents are "northerns" and the last time I went home and brought
grits I found the remainder sitting on my suitcase as I was ready to
leave....they didn't want them left in their house.
--
**!!** Laura **!!**
#1 FSU fan
(lau...@freenet.fsu.edu) Tallahassee, FL
john anderson mcgraw
Cook up a bunch of grits. grease up a casserole dish, mix cooked grits
with 1 or 2 beaten eggs, salt, pepper, as much garlic as you can stand,
and a handfull of grated cheese (jack is good). bake for about 45
minutes at 400 degrees. eat.
When I have plain grits, I mix mine with eggs (over light) and bacon, and
more salt. I assure that I am a native Southerner, Arkansas born and
bred, with a large white trash Scots-Irish family to back me up.
Rebecca McGraw.
--
"Everybody get so much information all day long that they lose their
common sense."
--Gertrude Stein
--------------------------------------------------------------------
Brenda Jo Barrett
read your response to "virtual reality picnic", then this! Have pity! I
can't have any grits 'til I get home tonight!
Once again, gettin' hungry and it ain't near lunch time yet!
Brenda Jo Barrett
C:WINSOCKKA9QSPOOLMAIL
We hear the term 'grits'all the time over here in the UK on the telly, films
etc, but - what are they ????????
---------------------------
Carole Henson
car...@chenson.demon.co.uk
Scott Clark
On 24 Apr 95 06:55am, john anderson mcgraw wrote to All:
ja> From: mcgr...@unm.edu (john anderson mcgraw)
ja> Newsgroups: rec.food.cooking
ja> Date: 24 Apr 1995 19:55:14 -0600
ja> Cook up a bunch of grits. grease up a casserole dish, mix cooked grits
ja> with 1 or 2 beaten eggs, salt, pepper, as much garlic as you can stand,
ja> and a handfull of grated cheese (jack is good). bake for about 45
ja> minutes at 400 degrees. eat.
ja> When I have plain grits, I mix mine with eggs (over light) and bacon,
ja> and more salt. I assure that I am a native Southerner, Arkansas born and
ja> bred, with a large white trash Scots-Irish family to back me up.
John I do something quite similar. I also add either susauge or chorizo and
a some red pepper. Nice breakfast to make up the night before refrigerate
and then cut into slices and fry in the morning.
SCOTT CLARK
... If you're not the lead dog, the view can be very interesting! - W. Wils
* Evaluation copy of Silver Xpress. Day # 100
* Silver Xpress V4.01
Dalma R. Dickens
dried corn which is ground very fine and then cooked in water and served as a
breakfast food or as a side dish with fried catfish. You can also use it as
cement ;) . Of course, if you're from up North, you simply top it with some
sugar, cinnamon, and lots of butter to make it palatable--Southerners will
usually laugh at you when you do this, but hey, if you're really hungry you
won't let it bother you too much.
Dalma (Resident of South Georgia for 18 years and STILL don't like grits)
Barbara Mayo-Wells
> Grits is a truly disgusting food dearly loved by Southerners. It's made from
You got that right, Dalma!!!
> dried corn which is ground very fine and then cooked in water and served as a
> breakfast food or as a side dish with fried catfish. You can also use it as
> cement ;) . Of course, if you're from up North, you simply top it with some
> sugar, cinnamon, and lots of butter to make it palatable--Southerners will
> usually laugh at you when you do this, but hey, if you're really hungry you
> won't let it bother you too much.
>
Actually, they're not bad if you let them get all cold & congealed, then
slice and fry them (as you would scrapple -- which, thanks to a bizarre
family heritage and early operant conditioning, I *love* and despite its
being a way to avoid throwing away assorted sordid pig parts), and serve
with syrup.
-------------------------------------------------------------------
BMW (no, not the car), whose plan is to learn humility, develop facility,
ignore debility, embrace frovility [sic], and eschew senility!
Peace is Now
> -- Sorry to be dumb but........
> We hear the term 'grits'all the time over here in the UK on the telly, films
> etc, but - what are they ????????
>
> ---------------------------
> Carole Henson
> car...@chenson.demon.co.uk
Grits are almost exactly like cream of wheat, but they are a little thicker..
I don't know if they sell cream of wheat in the U.K., but that is the best
description I can give!
Laura G.
Dan Schwarcz
>
>On Tue, 2 May 1995, Dalma R. Dickens wrote:
>> Grits is a truly disgusting food dearly loved by Southerners. It's made from
>
>You got that right, Dalma!!!
>
>> dried corn which is ground very fine and then cooked in water and served as a
>> breakfast food or as a side dish with fried catfish. You can also use it as
>> cement ;) . Of course, if you're from up North, you simply top it with some
>> sugar, cinnamon, and lots of butter to make it palatable--Southerners will
>> usually laugh at you when you do this, but hey, if you're really hungry you
>> won't let it bother you too much.
>>
>
>Actually, they're not bad if you let them get all cold & congealed, then
>slice and fry them (as you would scrapple -- which, thanks to a bizarre
>family heritage and early operant conditioning, I *love* and despite its
>being a way to avoid throwing away assorted sordid pig parts), and serve
>with syrup.
I know this has probably been asked before, but how is grits any different
than polenta, which nobody has called disgusting, yet seems to be made
in the identical way with identical ingredients? Or is it that one has
butter and cinamon and the other has butter and parmesan cheese?
Even this cool/slice/fry grit recipe is the same as what I've heard you can
do with polenta, which is *also* made from fine cornmeal that's boiled while
stirring.
Someone also told me about her recipe for "cornmeal mush", which is the same
as either of these. Are we talking about three different things, or one
thing with three names?
Dan Schwarcz
john anderson mcgraw
porridge, and are usually available in both the
slow-cooking and 'quick' varieties. 'Quick' Grits, like 'quick' oatmeal,
is somewhat foul. They soak up the flavor of whatever they are served
with, so they are often used as a base for a dish, like grits and shrimp
or grillades and grits. they are a common breakfast dish that is very
misunderstood, and not very good eaten plain. Thus: grits with eggs mixed
in, garlic grits, cheese grits...and so forth and so on. The only brand
I can get here in the Southwest is Quaker.
Good to try: Grits with butter and molasses for breakfast. yum.
Rebecca McGraw
I can't get good fresh catfish out here either.
--
--------------------------------------------------------------------
How many of you old-timers can complete this phrase:
"Hooray, hooray, its the first of May,. . ." ????!
--------------------------------------------------------------------
LizR
>I know this has probably been asked before, but how is grits any different
>than polenta, which nobody has called disgusting, yet seems to be made
>in the identical way with identical ingredients? Or is it that one has
>butter and cinamon and the other has butter and parmesan cheese?
I was told that they are different. Mind you, there wasn't a "why", just the
statement that if I'd ever had "real" polenta I would be able to see the
difference. I'm willing to accept the possibility that I haven't had "real"
polenta, but I've been eating real grits my whole life and I still haven't
seen any difference except that when you use goat cheese and sun-dried
tomatoes or other tony ingredients you call it polenta. Everything else is
just grits.
Cornmeal mush is pretty much the same thing as well. There may be slight
differences in texture, but the taste is pretty much the same.
LizR
Nichola Collins
In my experience, the difference between cornmeal mush and polenta is
minimal. They are just served with different garnishes.
However, grits are made from hominy which are corn kernels treated with
lye to remove the skins. This makes the resulting ground meal REALLY
bland tasting. But when cooked, ideal for serving with ham and red-eye
gravy and other very salty dishes.
James Harvey
[Grits-bashing and confusion of grits with cornmeal, snipped...]
>
> I know this has probably been asked before, but how is grits any different
> than polenta, which nobody has called disgusting, yet seems to be made
> in the identical way with identical ingredients? Or is it that one has
> butter and cinamon and the other has butter and parmesan cheese?
Grits are ground from dried hominy (usually with the germ removed).
Hominy is made by soaking dried kernels of corn (maize) in a lye solution,
which causes them to swell up and the hulls to split. They are then rinsed
several times and the hulls removed. The process of making hominy is a
very ancient one, first used by Native Americans, who used wood ashes to
make the lye solution. It also happens to make the niacin in the corn more
available.
Polenta is a mush made from corn (maize) meal. This meal is ground from
untreated dried corn kernels.
> Even this cool/slice/fry grit recipe is the same as what I've heard you can
> do with polenta, which is *also* made from fine cornmeal that's boiled while
> stirring.
Except that grits are not made from cornmeal, but from ground hominy.
> Someone also told me about her recipe for "cornmeal mush", which is the same
> as either of these. Are we talking about three different things, or one
> thing with three names?
Two things, one with two names.
To stir up even more confusion, polenta can refer to a mush made from
grains besides corn (maize), although I've never heard it used that way.
Some people seem to use it to refer to the meal before it is cooked too.
--
James Harvey har...@iupui.edu Disclaimer: My opinions; I don't speak for I.U.
Majority: That quality that distinguishes a crime from a law.
Mary f
> I was told that they are different. Mind you, there wasn't a "why", just the
> statement that if I'd ever had "real" polenta I would be able to see the
> difference. I'm willing to accept the possibility that I haven't had "real"
> polenta, but I've been eating real grits my whole life and I still haven't
> seen any difference except that when you use goat cheese and sun-dried
> tomatoes or other tony ingredients you call it polenta. Everything else is
> just grits.
>
> Cornmeal mush is pretty much the same thing as well. There may be slight
> differences in texture, but the taste is pretty much the same.
>
> LizR
-------------------------------------
The difference is that polenta is made with corn meal (just like a
cornmeal mush), then chilled and fried. Grits is made with hominy.
Hominy is the hulled kernels of the corn, I think it's soaked in
lye or something like that to give it its flavor and light color.
Corn meal is the meal of the corn, but it's not soaked in lye. Okay
I don't have La Rousse with me. So someone help me out here!!
-mary f.
Johanna Turner
Dan Schwarcz <Dan_Sc...@ccmail.gsfc.nasa.gov> wrote:
>I know this has probably been asked before, but how is grits any different
>than polenta, which nobody has called disgusting, yet seems to be made
>in the identical way with identical ingredients? Or is it that one has
Grits are actually healthier for you than polenta. Grits are made from corn
that has been soaked in lime so it puffs up (what they make corn nuts out
of) then dried. Grits are actually closer to masa used for corn tortillas
since they're both processed with lime. Soaking corn in lime breaks down
some things so the niacin can be released. Societies where they've
introduced corn without the lime soaking have ended up very niacin
deficient. (Don't remember where it happened, just remember reading about
it.)
>Someone also told me about her recipe for "cornmeal mush", which is the same
>as either of these. Are we talking about three different things, or one
>thing with three names?
Polenta and cornmeal mush I think are identical. Some corn ground for
polenta is coarser which gives it a slightly different texture, but even
that isn't constant.
Grits are definitely slightly different though you can do all the same
things with them--serve them with sauce, serve them with butter and sugar,
serve them sliced and fried or broiled. The flavor really is slightly
different.
Hope this helps.
Elaine Sue Parrish
I don't know what polenta is but I certainly know grits. Grits are not a
"dish", like a casserole. Grits are an item, like potatoes, which can be
used to make "dishes".
Grits are made from corn, specifically from hominy which is made from
corn - white or yellow. The hominy is dried and then ground into grits.
Meal is corn, dried, and ground into "meal" (as was referenced by the
citation to corn meal mush). "Flour" is a finer grind than meal and grits
is a coarser grind than meal. It's not "flour" because it's made of
wheat, it's "flour" because of the degree of grind. The same is true of
"meal" and "grits". Like oatmeal ("meal"), or "cream" of wheat, or rice,
grits are dried, and to eat, are rehydrated. Like the others listed,
grits makes a great breakfast cereal.
Elaine S. Parrish
es...@ra.msstate.edu
On Thu, 4 May 1995, LizR wrote:
> In article <3o83la$m...@post.gsfc.nasa.gov> Dan_Sc...@ccmail.gsfc.nasa.gov (Dan Schwarcz) writes:
> >I know this has probably been asked before, but how is grits any different
> >than polenta, which nobody has called disgusting, yet seems to be made
> >in the identical way with identical ingredients? Or is it that one has
> >butter and cinamon and the other has butter and parmesan cheese?
>
>
Robert M. Hamer
>Grits is (are?) dried, ground hominy, cooked in water to make a
... stuff deleted ...
>misunderstood, and not very good eaten plain. Thus: grits with eggs mixed
>in, garlic grits, cheese grits...and so forth and so on. The only brand
>I can get here in the Southwest is Quaker.
> Good to try: Grits with butter and molasses for breakfast. yum.
Of course, there is my old-time favorite:
Cook grits (as John said, _not_ the instant variety; the quick isn't
nearly as bad; the real ones are better. They're no harder to cook
but just take longer.) as usual.
Eat with breakfast.
Take leftover grits (you just cook enough to have leftovers) and
put in something like a 12-oz can, a 12-oz glass, cover, and put
into the refrigerator overnight.
By the next day they'll have hardened and congealed into a solid
mass.
Take out, slice about 1/2-to-3/4 inch thin, and fry in bacon fat.
--
--(Signature) Robert M. Hamer ha...@gandalf.rutgers.edu 908 932 3145
--(1) "Your" and "You're," or "Their" and "They're" are different words.
--(2) In English, plurals are usually formed by adding "s," not "'s."
--(3) Subscribe and unsubscribe commands go to LISTSERV, not SAS-L.
Marci V. Knight
Company makes several varieties, and in the US they are easy to find.
When prepared, they look kinda like Cream of Rice but thicker. They're
delicious with butter, salt and pepper or with butter and sugar.
Vicki Braun
>I know this has probably been asked before, but how is grits any different
>than polenta, which nobody has called disgusting...
Sorry, Dan, but I *have* called polenta "disgusting" in this forum,
and admitted I couldn't figure out why I hate it when I LOVE grits.
Maybe it's b/c I haven't had it cooked the way someone who loves
polenta would. (After all, I cook my grits with butter, cheddar,
monterey jack and garlic chives... not plain!)
But then, I've also been puzzled as to why I love grits, but hate
hominy. (Grits are pulverized hominy.) The difference for me is
also related to texture; grits have some!
Vicki Braun
Iain G Liddell
Dalma R. Dickens <DIC...@TIFTON.CPES.PEACHNET.EDU> wrote:
>In article <604011...@chenson.demon.co.uk>
>Car...@chenson.demon.co.uk ("C:WINSOCKKA9QSPOOLMAIL") writes:
>>etc, but - what are they ????????
>>
>breakfast food or as a side dish with fried catfish. You can also use it as
>cement ;) . Of course, if you're from up North, you simply top it with some
>sugar, cinnamon, and lots of butter to make it palatable--Southerners will
>usually laugh at you when you do this, but hey, if you're really hungry you
>won't let it bother you too much.
For the benefit of gritless Brits - they are a bit like diluted Ready-brek,
but not quite so interesting. Stick to porridge (and the porridge will
stick to you).
>
>Dalma (Resident of South Georgia for 18 years and STILL don't like grits)
Gosh - THAT far south?? Like - next stop Antarctica ????? ;-)
Iain
--
Iain Liddell ia...@brunel.ac.uk fax +44 18 95 25 26 91
"Thus, to the high entertainment of the angels, do we pelt each other
with evangelists, like schoolboys bickering in the snow" - R L Stevenson
Michael Gordon Weaver
>in the identical way with identical ingredients? Or is it that one has
>butter and cinamon and the other has butter and parmesan cheese?
>
>do with polenta, which is *also* made from fine cornmeal that's boiled while
>stirring.
>
>as either of these. Are we talking about three different things, or one
>thing with three names?
>
the traditional ways of using them are different. But they also look
different, at least in my limited experience.
Here is my idea of the differences:
Name Relative Size Color Made From
---- ------------- ----- ---------
Polenta Coarse Yellow Dried corn (maize)
Grits Medium White Hominy
White Corn Meal Fine White Hominy
Yellow Corn Meal Fine Yellow Dried corn
Hominy is just corn which is bleached in lye before drying. This
gets rid of the yellow color.
Michael.
Richard Hall
rather to dissolve the husk from the corn. The grit in corn is the small part that
is formed when the kernal first starts to grow on the cob. If you have ever seen a
squirrell eat dried corn off the cob you will notice that he eats all of the grain
except for the grit which he discards.
Richard Hall
rgh...@usit.com
Joel Ehrlich
All on 05-12-95 01:33 saying...
>
>Dalma (Resident of South Georgia for 18 years and STILL don't like grits)
IGL>
IGL> Gosh - THAT far south?? Like - next stop Antarctica ????? ;-)
IGL>
Careful Iain, you'd be surprised at the number of Yanks who are not
aware that South Georgia is an island, even following the recent
"disagreement" with Argentina.
Joel
... RUNTIME ERROR 6D at 417A: 32CF: Incompetent User
___ Blue Wave/QWK v2.12
Allison
wea...@weitek.COM (Michael Gordon Weaver) writes:
>Here is my idea of the differences:
>
>
>Name Relative Size Color Made From
>---- ------------- ----- ---------
>Polenta Coarse Yellow Dried corn (maize)
>Grits Medium White Hominy
>White Corn Meal Fine White Hominy
>Yellow Corn Meal Fine Yellow Dried corn
>
>Hominy is just corn which is bleached in lye before drying. This
>gets rid of the yellow color.
>
>Michael.
There is yellow and white grits. And corn meal comes in all
grades, not just fine. My experience with polenta is that
it is finer than grits, but just *slightly* (if at all) coarser
than coarse ground corn meal.