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Pastimes : Got A Great Recipe To Share????

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To: Neeka who wrote (21370)	5/15/2008 6:50:50 AM
From: William H Huebl	Read Replies (4) of 25073

Believe it or not, grits is a size, not a food, just like sand and gravel refer to sizes. In common terms, when corn is ground and sieved, it is the coarser particles which are called grits and the finer particles are corn meal. The Italians call it polenta. Grits are commonly served for breakfast - my wife and I have them at least once a week - she likes them with lots of Splenda, I like them with butter. Take 1/2 cup dry grits and 2 1/2 cups boiling water with a teaspoon of salt and boil them. The instant grits take just a few minutes. I frequently add powdered cheese, garlic and black pepper to them. The cheese comes from those packets you find in Mac and Cheese boxes - about a teaspoon will do - and a shake of garlic powder and some grinds of pepper from a pepper mill. Yum... think I will fix some this morning! Something like 70% or more of grits are consumed in the south - usually for breakfast. It usually is standard as a side for bacon and eggs or sausage and eggs rather than country fries. Which makes you a Yankee for asking, like many of us on this thread!

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