Subj : Re: grits
To   : Jim Weller
From : Dave Drum
Date : Sun Aug 14 2022 05:01:06

-=> JIM WELLER wrote to RUTH HAFFLY <=-

 RH> My favorite way to eat grits is with scrambled eggs mixed in. Also
 RH> like them with lots of cheese, prefer cheddar but will take most any.
 RH> Lots of salt, pepper and butter makes them good, also fried up as a
 RH> polenta and served with shrimp. IOW, IMO, grits are good. (G)

 JW> They are completely unknown in Canada. I've had them exactly twice in
 JW> my life, once in Florida when they showed up unannounced beside my
 JW> bacon and eggs at breakfast at a diner, and later on when an echo guy
 JW> mailed me a bag of it. The postage he paid was more than what the grits
 JW> cost in the store! I did not like them at all and ended up using
 JW> them in bread dough.

Grits remind me of wallboard spackle mixed with library paste.

This is a cousin of grits which is OK as it is fried in slices and not
a gelatinous mess. And it's made of honest cornmeal not hominy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lancaster County Fried Mush
 Categories: Five, Vegetables
      Yield: 9 Servings
 
      3 c  Water
      1 c  Cornmeal; yellow or white
      1 ts Salt
           Butter
           Sorghum, molasses or Karo
           - syrup
 
  Mix all ingredients together.
  
  Bring to a boil, stirring constantly.
  
  Cover & simmer 10-20 minutes (LOW heat).
  
  Pour into a loaf pan.
  
  Cool and then cut into thin pieces.
  
  Fry till golden brown on both sides.
  
  Slather with butter and pour on the syrup.
  
  Goes great with bacon, sausage, eggs, etc.
  
  Servings: 8-10
  
  Recipe from Helen E. Moore (my grandmother)
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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