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Grits
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When the Americans talk about grits what do the mean? It doesn't sound very appetising
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I'd recommend one give it a try before condemning it. Easily made, once you find a source for the raw grits, which is coarsely ground corn… similar to Cream of Wheat. In fact, after making the dish, a bowl of steaming grits (about the constancy of the aforementioned Cream of Wheat) with a pat of butter, small amount of brown sugar and a little half and half really is a nutritious dish.
It can be fried in a little grease as an accompaniment for eggs and bacon for breakfast, but we especially like it placed in a loaf pan used to bake bread and popped into the oven at 350 degrees (F) for about 30 to 45 minutes until the top begins to brown. When cooled, slice about 1/2 inch thick (about the consistency of meat loaf) and placed in a hot skillet with a little oil and fried until lightly brown. Serve with maple syrup…
It can be fried in a little grease as an accompaniment for eggs and bacon for breakfast, but we especially like it placed in a loaf pan used to bake bread and popped into the oven at 350 degrees (F) for about 30 to 45 minutes until the top begins to brown. When cooled, slice about 1/2 inch thick (about the consistency of meat loaf) and placed in a hot skillet with a little oil and fried until lightly brown. Serve with maple syrup…
Just a method of making grits, sandy. Either white or yellow corn is soaked in a mixture called Lime Water (technically it's called nixtamalization) and removes the outer hull and actually preserves the grain. We used to do it but it's time consuming. One cans the corn in glass jars.
Once the hominy is allowed to dry, it is then ground into the semi-coarse "flour" used to make the grits...
Once the hominy is allowed to dry, it is then ground into the semi-coarse "flour" used to make the grits...
Cream of Wheat is a popular cooked breakfast cereal available commercially here in the U.S. Actually quite tasty and nutritious… One version is seen here: http://
It doesn't actually "melt" the husk sandy, just loosens it from the kernel, which in the process, swells up to larger than before. The process includes passing the entire mixture through a filter.
As I said, it's a time consuming process, but we've done it on a few occasions. One can use either white or yellow corn. Additionally, one can buy cans of Hominy here in grocery stores. Has a nice texture and flavor as a side dish to about anything, but I suppose it's an acquired taste...
As I said, it's a time consuming process, but we've done it on a few occasions. One can use either white or yellow corn. Additionally, one can buy cans of Hominy here in grocery stores. Has a nice texture and flavor as a side dish to about anything, but I suppose it's an acquired taste...
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