Polenta is actually the cut-rate immitation of grits. They famously skipped the nixtamalization process when first bringing polenta to Italy which resulted in malnutrition for poorer folks who had to rely on it as a staple.
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My grocery store thought that Cream of Wheat was a suitable substitute for Grits
- Thread starter Dalek
- Start date
Perhaps the laws of physics cease to exist on your stove!
So which one of you is full of shit?
I love both. It's hard to choose. I love hot cereal in general though.
Grits are great with mixing foods… especially toast and bacon. Cream of Wheat is sweeter though.
Grits are great with mixing foods… especially toast and bacon. Cream of Wheat is sweeter though.
You think the Italians invented corn porridge before people living in the Americas?
I mean, no lie but...grits do serve as a great vehicle for oils and fats. The absorbent, creamy texture of grits; the natural lean towards savory flavors...mmm
It's why sausage and grits are one of my favorite ways to prepare grits. See all that oil? Gotta get a little bit of that in every spoonful. lol
EDIT: and lets not start with grits and crab gravy. I know what I'm cooking this weekend.
From Wikipedia:
Before the introduction of corn (maize) from America in the 16th century, polenta was made from starchy ingredients like farro, chestnut flour, millet, spelt, and chickpeas.
Hey now, I know I'm not self-respecting but sometimes you just don't have the time. It takes maybe 6 minutes tops to nuke them versus the 20 or so on my stove (where, again, the laws of physics still apply).
I did introduce a coworker from the north to them one time about 3 years ago. He'd only had those shitty, slimy, smeary and flavorless grits from Cracker Barrel, so I had to set him straight on some lightly salted cheese grits.
Yeah but I don't ever want CoW because it's vile. My 2 grainy breakfast foods are grits and oatmeal, CoW and Malt o Meal can go fly a kite in space.
This why we will never rely on other people to do our grocery shopping for us. My chef bestie would blow a gasket if something she specifically ordered was replaced with something totally wrong for her purpose.
I'll take grits over cream of wheat, but I also wouldn't freak out if someone substituted one for the other. I can make either work in a meal.
Sounds like a generic Italian word for porridge (and hummus?) that became more specific to their version of grits over time.
I was never a fan of the white grits, but I saw this recipe on TV years ago and it's been my go-to preparation of them ever since:
I will say that the four tablespoons of butter that gets added at the end is completely unnecessary. I find that it makes the dish feel way too heavy, and after simmering in the milk and having the cheese added, it's really kind of overkill.
The recipe calls for "coarse ground cornmeal", which is also kind of misleading. Use whatever yellow (not white/hominy) non-instant grits you can find. I use this stuff:
www.bobsredmill.com
It actually tastes like corn as opposed to the taste of "nothing" that grits usually have.
I will say that the four tablespoons of butter that gets added at the end is completely unnecessary. I find that it makes the dish feel way too heavy, and after simmering in the milk and having the cheese added, it's really kind of overkill.
The recipe calls for "coarse ground cornmeal", which is also kind of misleading. Use whatever yellow (not white/hominy) non-instant grits you can find. I use this stuff:
Yellow Corn Polenta
Our Yellow Corn Polenta cooks quickly and makes a rich, creamy porridge for breakfast, lunch or dinner. Made with coarsely ground yellow corn, it's also an essential ingredient for the classic Italian dish polenta.
It actually tastes like corn as opposed to the taste of "nothing" that grits usually have.
Grits are one of the few good things about living in the South.
But with Safeway being mostly out west, it wouldn't surprise me if someone working at one wasn't sure what grits even were. I really do think it's a regional thing that just hasn't fully spread throughout the country. Like, I've talked to people who live well outside the Southeast U.S. that have heard of grits, but never actually saw the stuff, much less ate it.
Basically this:
View: https://youtu.be/pWC0sKCS5oA?t=36
But with Safeway being mostly out west, it wouldn't surprise me if someone working at one wasn't sure what grits even were. I really do think it's a regional thing that just hasn't fully spread throughout the country. Like, I've talked to people who live well outside the Southeast U.S. that have heard of grits, but never actually saw the stuff, much less ate it.
Basically this:
View: https://youtu.be/pWC0sKCS5oA?t=36
Never had cream of wheat, but I love grits. Was served as school breakfast. Mix in salt and some butter, soo good. I'd slather it on honey and cinnamon toasted bread rolls they also served.
Good thing I'm a northerner! Instant grits are literally all I've ever had, but I still love them.
Real grits are way better, but I'll still take instant Grits over CoW.
