Grits or polenta

How many know what grits are?

You've heard of hominy, right? They are a coarsely ground corn kernels. Not very fancy. They go through a special process which involves a lye soaking then a washing to remove the hulls before the grinding can happen. It's a process. And it's not a quick fix dish but takes 20 - 40 min. to cook. To borrow a line from the movie My Cousin Vinney... 'No self-respecting southern cook uses instant grits!' And we call it 'grits'... not mush. You can go into any state south of the Mason-Dixon line (which exists somewhere between Maryland and Pennsylvania) and ask for grits. Everybody knows what grits is! (or 'a grit' as Rick likes to call it.) I was born & raised in N. Carolina where grits was on the breakfast table almost every morning. We were especially fond of grits with butter & cheese melted & stirred through-out. Since moving to CA I've upgraded my grits by adding hot peppers, sauteed onions & garlic. Sometimes I add white beans or lentils to the sauteed onions & garlic and then spoon the whole mess over my grits! Mercy me! That is good eating!

Polenta, on the other hand, is a finer ground version of the corn kernels. More classy. More refined. Just as tasty. And no one says 'A what?" when you say polenta. Polenta is an important component in Italian cooking. It can stand alone as the main dish or be supportive as a side dish.

You may ask 'Why is Joyce writing about grits & polenta?' If you walk with me on my journey on my next post you will find out where all this corn talk is going. Til then...