How to make what American's call 'grits'?
Saying grits and polenta are not the same, to me is a bit nit-picky. A hot dog is a hot dog whether the meat is chicken, beef or pork. Same difference to me. I grew up on grits for breakfast. Love it. I also am Italian and love polenta, especially baked polenta. To be honest, there are many varieties of polenta depending on what is mixed in. I have had polenta for breakfast and had it like oatmeal as a sort of sweet polenta. I also have had it for dinner as a very savory dish. Two one half dozen of another.
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Grits are made from an American food called corn or what many Native Americans call "maize". (although part Native American, I call it corn) In the simplest form, when corn is ground, the coarse portion is grits, the fine portion is meal. Grits can also be made from hominy (which is a processed form of corn) BTW, loz on the "what americans call"...Grits are grits, they are not some roughshod, hill billy form of polenta.
Seandogue, I'm an English guy,and l did think that grits were some sort of Hill-Billy meal,the name suggest this. So how are they prepared and cooked? Regards
4 parts water to 1 part grits, boiled, is baseline method. As to grinding one's own...I am not too keen on making my own. However, I'm sure a wider net search will answer that question much more thoroughly than a diy site. Like other crushed/ground grain gruel (polenta being an Italian variant which originally did not use corn, but wheat and nut meal), one can eat it with or without a variety of additives, including salt, pepper, butter, margarine, spices, cooked or uncooked vegetables, meat, sweeteners... Grits, and of course, corn itself, the basis for corn gruel or "grits", are both foods indigenous to America and un-coupled in any meaningful way to Europe or the rest of the Old World aside from the Anglicized name "grits" for corn gruel, and which, btw, not surprisingly comes from the Old English "grytta" (gruel), since it's the English immigrants of the 1600s that were first introduced to grits by the Native Americans who had been eating it for thousands of years and then re-named it something easier on the English tongue. You may also be surprised to discover that tomatoes are not Italtian either, and the next time you have some fish and chips, consider the lowly potato.
Shhh.... we don't want people to know that polenta is the same thing as grits. Who's going to pay 20 bucks for a plate of polenta if word gets out?
I'm sorry, but the truth will out.
Sorry but polenta and grits ain't the same. Very very close but not the same. Theys made from slightly different corn if you're getting real grits and polenta. What you been abuy'n might be labeled grits or polenta but they don't both come offa that same cob.
Yes, but if you aren't IN America, which from the wording of the question, I am assuming that the OP isn't, getting the absolute authentic thing may not be possible: Polenta is international. Steve
I agree. Didn't check the location.
With spicy grilled shrimp, sharp Cheddar, and just a touch of crispy bacon bits. Om nom nom.
Are you looking for recipes that incorporate grits, or how to make grits themselves from scratch?
Now there's this website called Google. if you go there they will answer almost any question you have. Especially if it has a really good key word. Go there and google "cook grits". There you will be given a long list of methods to cook grits. I could give you them but I don't know which one would appeal to you the most. Some people like grits cooked any way, but I am very particular about how I eat my grits (when I do eat my grits) and won't eat them any other way. Have fun and enjoy yo' grits.