[Sca-cooks] Recipe: Shrimp & Grits. OOP

[Elaine Koogler]

AEllin Olafs dotter wrote:

> But... but...
>
> OK, I'm a New Yorker. No Southern background at all.
>
> But I thought grits are grits, not cornmeal... as in, hominy grits, 
> corn treated with lye to get rid of the hull (and perhaps softened?) 
> so they could be ground more easily (originally - I'm sure it's done 
> now for flavor.)
>
> I use stone ground cornmeal for corn bread. I thought it was different.
>
> I will say, it does sound good. But how far wrong can you go with 
> shrimp and sausage? (Paella... mmm...)
>
> AEllin
>
>
Yes, grits are ground corn...and yes, they are treated to remove the 
hull so they can be ground...but they were traditionally stone ground 
and, when you can find the stoneground variety today,they are usually 
tastier than the usual kind.  The stoneground cornmeal is 
different...but the grinding process is the same.  A lot of it is just 
how finely the corn is ground!

Kir[i