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Originally Posted by DanaC
Never had grits.....what are they?
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Busted-up hominy, corn at one time treated with lye, then rinsed clean, dried and milled to make grits or hominy grits, same thing. Amounts to cornmeal with some pretty rigorous pre-processing. East Africans and East African Brits name the stuff
posho.
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Now, see...all these years I've assumed grits were something dry and crunchy.:P
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Well, in the box they kind of
are...
Grits, yes -- and about with anything from brown sugar to all the above serving suggestions, though perhaps we should stop short of nine-layer dip? Really, that stuff requires corn chips.
But what I want to know is how to make the stuff without it tasting mostly of the box it came in -- southerners have the knack of it, most northerners don't.