BTW, I like 'em for breakfast--they remind me of cream-o-wheat when you put some butter, sugar and a little milk on 'em (only a Californian would think of eating grits that way ).

Another BTW, don't try to get grits at a McDonalds--they don't have a grit machine.

2 eggs over-easy & 3 strips of real bacon (not the turkey crap)- cut it up, stir it all together with your grits, add butter, salt and pepper - then EAT UP !!

If you have any grits left over after breakfast, you can use them around noon to mortar a brick wall

Tim was right - Cracker Barrell is the closest to real grits you'll find - except at my grandmothers house.

Most "store bought" grits taste like mulched cardboard. Runny or grey grits should not be eaten. Ditto for lumpy!

Grits that have been slowly cooking for hours seem to be the best to me. MY GRANNY made the best ones in our family.

I believe that FilmGuards secret ingredient is grit juice.

That would explain alot

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2 eggs over-easy & 3 strips of real bacon (not the turkey crap)- cut it up, stir it all together with your grits, add butter, salt and pepper - then EAT UP !!

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They're kinda' like a cross between oatmeal and mashed potatoes. Let's just put it this way: I don't HATE 'em.

Seems to me like they'd be good for patchin' POT HOLES in the road!

(I wonder what grits mixed with Vegemite would be like.)

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As we say back home, it's all in how yer raised.

hehe...all this talk of food...time for shameless self-promotion! See my website! http://members.xoom.com/Kaeda/kkitchen.html
It's an online cookbook, sorta. It's not finished either, but there are still a bunch of recipes to look at.

One of these days I'll get around to finishing it...

~Gracia

GRITS are a staple here. Yes, we do repair potholes with it, but since there is little wasted, we have lots of deep holes. Being that I drive like a speed demon, my car just bounces over the holes. If I go slow, I have to replace my shocks more often. When the tires bottom out in the potholes, big chunks of rust fall off the truck. My insurance agent (!) says that my truck has a bad case of Ironworms. I have the State Farm stickers positioned so that people have something to aim at.

One of the best foods and one of the best movies ever made.

I can, and do, eat them occasionally because I know my wife likes them; but I'd really rather not. They go down best for me with sour cream.

Dave, you sure did hit that 100 mark awfully fast! Wonderful!

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Better Projection Pays!

In Italy it's called POLENTA and in Romania it's MAMALIGA!

Go to a supermarket, look in the Hispanic Foods aisle, and buy a bag of Goya brand Enriched Coarse Yellow Corn Meal [Harina de Maiz, Amarilla Gruesa, Enriquecida] (It comes in a fine grind, also white, but the yellow, coarse is traditional.)

Into a thick-walled, round-bottom pot or kettle, boil about two quarts of water, salted to taste. When it's boilong vigorously, slowly pour in a cupful of ground corn, stirring constantly with a wooden spoon. As it thickens, lower the heat. The mix will begin boiling with little erruptions, so watch your face! Sprinkle in a little more to thicken if necessary. Stir in well one or two tablespoons of virgin olive oil. Pour the polenta into a bowl or cake pan well greased with olive oil. Allow to cool. When hard, turn upside down on a serving plate and remove bowl. It now looks like a golden yellow, slightly translucent birthday cake. I like to slice it in strips about 1/2 inch thick. I use a cheeze plane to shave thin slices of a semi-hard sheep cheeze called Kashkaval (from Romania or Bulgaria), between the slices and on top; before serving I heat in the microwave for a minute or less. Or you can cut into wedges, or spoon directly from the steaming kettle onto serving plates, and top with lumps of feta, cottage or pot cheeze. (It goes well with almost any dairy product.)

[Note: If you don't boil it long enough (about 10 minutes or more) it will really be "gritty" and raw instead of nice and smooth-textured.
Italians often broil the cooked polenta in a hot pizza oven to give it
a crust.]

As children, when Mom cooked polenta, we children would sing a chorus of the Klezmar song "Romania":

Mamaliga, Mamalai
Stamp your foot
And catch a fly!
(Zetz, zai ziggedy zum!)

(I made it for lunch today,along with a bottle of Guinness.)

Gerard