Bierocks and grits....

[War Eagle]

Originally Posted by Iowa Dave

...Toured the bakery, hot dog factory, and Pepsi bottling plant...

What? No tours of breweries and distilleries with free samples at the end? I once toured a small family applejack distillery in Vermont where they let you sample every stage from their farm-fresh apples on one end to the final product ready to bottle on the other. Very educational - and very tasty, too!

[Jim Bennett]

Originally Posted by Brian B-P

Anyone interested in variations on grits can check out Italian recipes for polenta 9the creamy style, not the loaf style) - it's the same thing.

Well then, I have had grits. Polenta is just fine ground corn, so I assume that is what grits is. I always imagined grits being, well gritty.

[wetzk]

Originally Posted by Brian B-P

Anyone interested in variations on grits can check out Italian recipes for polenta 9the creamy style, not the loaf style) - it's the same thing.

They are not quite the same.
Grits are usually mushier than Polenta and often made from white corn.

Cheese grits, with ham bits stirred in yumm ! Or an over easy egg on top, or shrimp and grits. Or grits with red eye gravy.
Which is now what I plan on making for breakfast.

[Brian B-P]

Originally Posted by wetzk

They are not quite the same.
Grits are usually mushier than Polenta and often made from white corn.

Sure, but both are simply ground corn, boiled and prepared with various additions. Basic grits would be recognizable in Italy as polenta, and creamy polenta would be recognizable in the U.S. south as grits. That's not to minimize the importance or desirability of either, just to acknowledge that there are lots of good ideas for preparing ground corn.... such as these:

Originally Posted by wetzk

Cheese grits, with ham bits stirred in yumm ! Or an over easy egg on top, or shrimp and grits. Or grits with red eye gravy.
Which is now what I plan on making for breakfast.

[Jake930]

Originally Posted by Jim Bennett

Well then, I have had grits. Polenta is just fine ground corn, so I assume that is what grits is. I always imagined grits being, well gritty.

You can get the fine ground grits or the course ground yellow corn grits, which is what I prefer. And they are a little gritty.

[gbaglo]

And then there is posho.

https://en.wikipedia.org/wiki/Ugali

[wetzk]

Originally Posted by Jake930

You can get the fine ground grits or the course ground yellow corn grits, which is what I prefer. And they are a little gritty.

My favorite grits are made from the stone ground cornmeal from Mingus mill in the Smokies. I usually buy 10 or more bags when we are going that way and seal a meal and freeze them.
We make grits and fried corn mush from them that reminds me of the dishes my grandparents made.
Edit, also cornbread made with bacon grease

[War Eagle]

Originally Posted by Jim Bennett

Well then, I have had grits. Polenta is just fine ground corn, so I assume that is what grits is. I always imagined grits being, well gritty.

Definitions and distinctions according to Wikipedia:
"Grits is a food made from corn that is ground into a coarse meal and then boiled. Hominy grits is a type of grits made from hominy, which is corn that has been treated with an alkali in a process called nixtamalization. Grits are usually served with other flavorings as a breakfast dish, usually savory. It is popular in the Southern United States. It may also be found as an evening entrée when made with shrimp. Grits should not be confused with boiled ground corn maize which makes "hasty pudding" or "mush" or when using coarse ground corn, may be made into polenta. Grits is of Native American origin and is similar to other thick maize-based porridges from around the world such as polenta.
The word "grits" may be treated as either singular or plural; historically, in the American South it was always singular. It derives from the Old English word "grytt," meaning coarse meal."

[BCnomad]

Speaking of good eats, Harley, I caught a few minutes of a travelling food show showcasing none other than York PA. Think "eat here" but he goes to carnivals.

Have to try the "turkey in December " and the chicken in a cone.


Also like grits and ochre.

[Iowa Dave]

A few years ago we visited the area where the Mandan and Hidatsu native
Americans lived in North Dakota. I was fascinated by their storage of dried corn, beans,
squash and like vegetables. If you're ever up that way, it's worth your while to learn about this amazing culture. These people made the toughest people today look like kindergarteners.
Dave

[WaltP]

Also like grits and ochre.

Ochre is a natural earth pigment containing hydrated iron oxide, which ranges in color from yellow to deep orange or brown

LOL

Walt

Okra?

[Iowa Dave]

Perhaps if one planted a garden in an iron rich soil you could grow ochre okra.
Worth a try.
Dave

[cpaharley2008]

or in radon infused soil.....is that the same as iron rich?

[Iowa Dave]

In your remediation efforts I would advise you to save any excavated soil. If you ever get into the business of raising large roasting chickens, you could mix the soil in with the grit they need. You'd be the first to grow a radon capon.
Dave

[cpaharley2008]

now that is funny...

[ReagentGrade]

Originally Posted by Iowa Dave

In your remediation efforts I would advise you to save any excavated soil. If you ever get into the business of raising large roasting chickens, you could mix the soil in with the grit they need. You'd be the first to grow a radon capon.

Dave

Dave,

Aren't those the self-roasting birds?

Rich