[Sca-cooks] polenta

[Elaine Koogler]

I think I'm missing something here.  Are you saying that the grits dish I
described is scrapple?  If so, your definition is different than mine.  My
grandmother from Virginia (Shenandoah Valley) used to make scrapple, and I
now get homemade scrapple from the Amish Market nearby.  It is made with the
parts of the pig that aren't used for anything else (remember, brains go
with eggs!), which is then mixed with cornmeal and made into a loaf.  To
cook, one slices pieces off of the loaf and fries them, usually in bacon
drippings.  Good stuff!!!

Kiri

"Decker, Terry D." wrote:

> Scrapple.  Especially tasty when you chop a little pork into it before
> setting it in the refrigerator.
>
> Bear
>
> > Actually, it's not a lot different from the thing my mom used
> > to make for
> > breakfast sometimes.  She'd take left-over grits, put them
> > into a glass
> > baking pan overnight in the frig.  Then she'd cut it into
> > bars and fry it
> > (I think, in bacon drippings).  We'd eat it the same way, with jam or
> > syrup.  The only difference is either corn mush or
> > grits...and that's not
> > much of a difference!  (And this was a southern thing...Mom being from
> > south Georgia)
> >
> > Kiri
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks