Re: Grits Update


"Jane Margaret Laight" <jml27515@xxxxxxxxx> wrote in message
news:1146340836.533321.244070@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Madra Dubh announces:

After years of eating fast Grits, easy Grits, quick Grits and other finely
milled Grits products, I have rediscovered they Grits of my childhood.
These Grits are milled more coarsely than the product commonly found in
markets and have a consistency very similar to Irish Oatmeal.
The corn taste is more pronounced.
The food of gods, truly.

Sounds like something I'll have to try--

And for our kin/compatriots elswhere, grits are derived from hominy
(parched corn), or "corn groats", as has been explained; it is also one
of the varied types of Murkin "comfort food", peculiar to the southern
USA, but now found almost everywhere in North America. In the
Caribbean, add coconut milk to grits and you have "corn porridge".

Years ago, when we (myself and some of my sisters) awaited a visit from
the Scottish branch of the family, we decided to serve a "traditional
Scottish meal"--but instead of playing it smart and getting help, we
got the bright idea to "wing it"--in preparing a haggis, we decided to
replace (among other things) Irish oatmeal (made from steel cut oats)
with--grits--as true Southern Americans who were raised up eating (and
loving) grits, figuring that the change would be "something different."

Remind me one day to tell you folks the rest of that story.

But did you tell the Scots that you had sullied their recipe?
;=)
Next time you are in North Carolina, go to Locust and seek out the "Old
School Mill".
Ask them for their "Old School" Grits.
They also cook a great supper and have jams and preserves to die for.




.

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