It is made from either white corn or hominy. It can be fried but it is nothing like corn bread. You don't make it in to a batter like cornbread. You can make it in to a mush like you do oatmeal, and then let it set up and slice it off and fry it however. It is not polenta either but it can be used in various ways that are similar to making polenta.
I might not be as good at describing it so you can do a google search for the wikipedia page and perhaps grits recipes so you can get to know what it is all about. :)
It's kinda like cream of wheat in terms of texture. No flavor - you add what you like. You can have them plain with butter and make them sweet and eat like regular breakfast cereal. Or.. you can serve them on the side of breakfast with eggs, sausage, etc. You can add cheese, garlic, etc. and bake them. You can let them set up after cooking them and slice it off and fry it.
Grits and polenta actually can vary in both culinary context and preparation details -- most polentas are made with whole yellow corn, while grits are usually made with white, hulled corn or hominy. But you also find yellow grits, which is indistinguishable from polenta, and once in a while you encounter a white polenta that'd be a dead ringer for grits. But they're both still just cornmeal, which is probably the most important part.
There are also buckwheat and barley grits, but those are less common and taste much different from either polenta or hominy grits.
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From Albers Quick Cooking Grits Website (also the brand I use)
Nutrition Facts
Serving Size 1/4 cup (40g)
Amount Per Serving
Calories 140
Calories from fat 5
% Daily Value**
Total Fat 0.5g
1%
Trans Fat 0g
Sodium 0mg 0%
Total Carb. 31g 10%
Dietary Fiber 1g 4%
Protein 3g
Iron 6%
Riboflavin 6%
Folic Acid 15%
Thiamin 10%
Niacin 6%
INGREDIENTS: White Degermed Ground Corn, Niacin, Ferrous Sulfate, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2),
Folic Acid.
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It is made from either white corn or hominy. It can be fried but it is nothing like corn bread. You don't make it in to a batter like cornbread. You can make it in to a mush like you do oatmeal, and then let it set up and slice it off and fry it however. It is not polenta either but it can be used in various ways that are similar to making polenta.
I might not be as good at describing it so you can do a google search for the wikipedia page and perhaps grits recipes so you can get to know what it is all about. :)
Reply
Reply
It's kinda like cream of wheat in terms of texture. No flavor - you add what you like. You can have them plain with butter and make them sweet and eat like regular breakfast cereal. Or.. you can serve them on the side of breakfast with eggs, sausage, etc. You can add cheese, garlic, etc. and bake them. You can let them set up after cooking them and slice it off and fry it.
Grits and polenta actually can vary in both culinary context and preparation details -- most polentas are made with whole yellow corn, while grits are usually made with white, hulled corn or hominy. But you also find yellow grits, which is indistinguishable from polenta, and once in a while you encounter a white polenta that'd be a dead ringer for grits. But they're both still just cornmeal, which is probably the most important part.
There are also buckwheat and barley grits, but those are less common and taste much different from either polenta or hominy grits.
Reply
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