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Old 08-02-2005, 12:25 AM   #1
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Please tell me... what are grits?

What the heck are grits??? I thought they were like hash browns but apparently not...plz tell me!

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Old 08-02-2005, 12:39 AM   #2
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Here is a great thread on grits. Don't worry tancowgirl, I am not totally sure what they are either. Sometimes, if we have alot of personnel from the South they will serve them in fire camp. I guess I should try them some time.

Grits
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Old 08-02-2005, 08:04 AM   #3
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SC, you should try them, just remember, add butter, salt , & pepper or it'll taste like youre eating cardboard!
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Old 08-02-2005, 08:18 AM   #4
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Tancowgirl, you might want to watch 'My Cousin Vinny' (Joe Pesci & Marisa Tomei) to know more about Grits. (Can't help but remember all the funny scenes...!)
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Old 08-02-2005, 08:52 AM   #5
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If I understand correctly, grits are the same thing as polenta, just a different name. Grits are usually served for breakfast and polenta is often served for dinner. Grits will sometimes have (I think) cream and butter in them and polenta will have more savory (but not always) things in them like herbs, cheese, and meats.
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Old 08-02-2005, 09:02 AM   #6
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Check this out for the diffrences between grits & polenta. http://ask.yahoo.com/ask/20021007.html
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Old 08-02-2005, 09:27 AM   #7
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Thanks Crewsk, that is very interesting!
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Old 08-03-2005, 01:26 AM   #8
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Quote:
Originally Posted by crewsk
SC, you should try them, just remember, add butter, salt , & pepper or it'll taste like youre eating cardboard!
Kinda like cream of wheat. It also needs a little something extra or it is pretty bland.
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Old 08-03-2005, 12:01 PM   #9
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It's been so long since I've had cream of wheat that I don't even remember what it tastes like. I need to get some just to try it again.
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Old 08-03-2005, 12:12 PM   #10
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Shrimp and Grits is a very delicious entree common in the Carolinas and (maybe) other parts of the south.

In Italy polenta is often served for breakfast.

Try making grits or polenta with chicken stock and cheese, using about half the amount of liquid called for, turn onto an oiled cookie sheet and make a square or rectangle about 3/4 inch thick. Let cool. Then grill. YUM.

I usually add scallions, cilantro, hot peppers, etc. and seasonings, too. Or basil, if it's polenta.
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