Yuck stuff in disguise

[Tam-i-am]

I found in the grocery store something called polenta.  It came in a plastic sleeve like sausage with Italian flags all over it.  I brought it home and found a recipe for it.  As near as I can tell, it is flavored and pressed grits.  So all the Italian members am I right and how did you get the southern states to be so crazy about this stuff?

Tammy

[Raider Bill]

Pretty much. It is pressed corn meal, yuck!
Must be a south italian thing.

[Reddog]

For us it was known as corn meal mush.
You cut it into 1/2 thick slabs and fry it, then put butter and maple syrup on it.

[DWM II]

Mmmm,Mmmm. Grits in any form is alright with me! 8)

[Tam-i-am]

Reddog

That sounds good.

I cooked some tomatoes and roasted peppers in a pan.  smothered to polenta slices with it.  Spread fontina cheese over the whole thing and baked it.  It was all right.

Tammy

[Reddog]

I find if you don't fry it first, it gets too soft in the sauces. Plus it seems to have more flavor if browned good first.

[beenthere]

For us it was known as corn meal mush.
You cut it into 1/2 thick slabs and fry it, then put butter and maple syrup on it.

I second that! ;D

[CLL]

Yep, plain ole corn meal, its amazing what fancy eaten places can sell at high prices. Sweet breads(mountain oysters to us plain folks), polenta, cous cous, ox tails, beef shanks. All low end stuff with high end prices 8)

[LeeB]

I thought sweet breads was brains?

When you frie the "polentsa" it's best in bacon grease. I like it with molasas and butter.

[Dodgy Loner]

Sweetbreads are the thymus and pancreas glands of beef, pork or lamb. 

I never had polenta before, but I can tell you that we southerners love g.rits the way a painter loves his canvas.  It may look bland, but it serves as the base for a work of art.  You can eat g.rits with just salt, pepper and butter, but I prefer plenty of cheese as well.  The best g.rits are made with cream and chicken broth instead of just water.  And shrimp and g.rits is one of my all-time favorite suppers.   If you hand a blank canvas and a palette to someone who has has heard of painting, but has never seen a painting, the result will probably be much like the result of giving a bag of g.rits to someone who has heard of g.rits but has never tried them ;D.

[Tam-i-am]

DodgyLoner

I'm not sure about that, I've tried Dave Shepard brand grits several times both made using someone else's special recipe or served to me.  I think you need to be raised on the stuff.

Tammy

[woodsteach]

/quote]

I kinda like cous cous.  So what is it?

woods

[Tam-i-am]

Cous cous is just small pasta.

[Raider Bill]

DodgyLoner

I'm not sure about that, I've tried Dave Shepard brand Dave Shepard brand grits several times both made using someone else's special recipe or served to me.  I think you need to be raised on the stuff.

Tammy

Not sure if I ever had dave shepard brand dave shepard brand grits before but I have yet to meet a grit I liked. PERIOD

Reddog

That sounds good.

I cooked some tomatoes and roasted peppers in a pan.  smothered to polenta slices with it.  Spread fontina cheese over the whole thing and baked it.  It was all right.
Tammy

This statement say's it all,

[barbender]

I must go on record as a northerner that is pro grits. My kids like them too.

[SwampDonkey]

By the sounds of things, it ain't the grits that's the good part. The grits just holds all the good stuff from run'n off. :D ;D

[Dodgy Loner]

I gotta give g.rits some love because there's just not that many things that are equally good deep fried and smothered in cane syrup or buttered and salted and topped with shrimp ;)

[cheyenne]

Grits, steak, eggs & hot sauce.....Yummy Yummy in my Tummy  8) 8) 8)....Cheyenne