SC - RE:Buckwheat groats

[Knott, Deanna]

Greetings,

Kenrick and I are trying to eat better.  You know, more whole grains, less
fat, the whole 9 yards...

Anyway, I tried Kasha.  I liked it.  I made it according to the recipe on
the box, but instead of salt I used a cheap knock off of Old Bay seasoning.
It gave it planty of zip and was a nice side dish.

I just hope that I can find it cheaper.  I would really like to try it as
cereal.

As long as we are on the sublect of groats, before you guys atarted on the
grits thread, I was interested in making modern polenta at home.  I opened
up my copy of Jeff Smith cooks Italian and read his blurb on polenta.  He
says Thomas Jefferson brought home polenta from a trip to Italy.  Is this
where grits came from?  Italian polenta and good ol' TJ???  Kinda funny if
you ask me.

And, yes, italian grits are best served with some cheese melted in and
butter and salt and pepper.  

Yours,
Avelina Keyes

East Kingdom

http://www.geocities.com/athens/academy/9523
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