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I think Grits are disliked by many because their first taste was of unbuttered with not enough salt. I'll be the first to admit that plain lightly salted grits is pretty awful stuff. sort of like unsalted oatmeal with no sugar or milk. UGH!!
But while grits and polenta are close cousins, polenta is much more finely ground.
1) butter, salt and honey
2) butter, salt and black pepper
3) butter, salt and cayenne pepper sauce
Of course, in Chicago it's not easy to run across grits unless you wander into neighborhoods where pasty white guys like me aren't necessarily invited...
What's funny is that people in California don't even know what grits are!
No, but they DO know what polenta is and eat it...so what's the difference? A NAME?????
My all time favorite grits recipe:
Eggs in a Basket
2 ¼ cups water
1 tsp. salt
¾ cups grits
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
¼ tsp. black pepper
1 cup milk
½ cup grated sharp cheddar cheese
½ pound bulk sausage
4 eggs (do not use fake eggs and I make this without eggs at all).
Crumble and brown sausage, drain and set aside.
Bring salted water to boil in pot and add grits. Cover and reduce heat to low and continue cooking for 5 min, stirring occasionally.
Melt butter, stir in flour, black pepper, and milk. Cook stirring to thicken. Add cheese, stirring until melted.
To pot of grits, add sausage and ½ of cheese sauce. Pour into greased 8” baking dish. Make four indentations in mixture and break an egg into each one. Bake at 325° for 15-20 min until eggs are done. Serve with remaining heated sauce.
I always leave out the eggs since I am allergic to them. I also double the sauce recipe and add even more cheese. This sauce could be used over biscuits and eggs for those unable to get grits. This is an all time favorite of mine but can be time and pot/pan consuming.
No, but they DO know what polenta is and eat it...so what's the difference? A NAME?????
No, the texture and consistency is also very different. Grits tend to be more moist and creamy; polenta is thicker, drier and more crumbly. I'd like to see someone try to slice grits from a packed roll and grill or sautée the slices like you can with polenta.
We do that all of the time. Why would anyone think that you can't slice grits anyway? We have been doing it for years and so did my grandmother and other members of our family. And every one of us loves grits just about any way one fix them.
Did you ever dip that slab of cold grits into well beaten egg, sprinkle it with flour or cracker crumbs or what suits your fancy and saute it in Butter?
I got to thinking about the problem that some of you have in finding grits in the stores. You don't want to get it from somewhere where sales are slow, it does get stale. If you are near an area that has Soul Food restaurants, I'm betting that there is a store in the same area that sells grits. Don't get more than a 1 or 2 pound package as a little bit goes a long way.
I always add an egg right before I serve them , my Moma did it too, it gives it a better texture I think.
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Like a hot cereal.
