Text 698, 91 rader
Skriven 2012-07-16 08:30:19 av Roy Witt (1:387/22)
    Kommentar till text 684 av mark lewis (1:3634/12.0)
Ärende: .fidonet
================
16 Jul 12 13:43, mark lewis wrote to Roy Witt:


 RW>> The main difference between grits and polenta is the basic
 RW>> ingredients that carries a different texture and taste. Southerun
 RW>> grits uses chicken broth mixed with a course grind of corn-meal,
 RW>> while polenta uses water and milk with a finer textured corn meal
 RW>> ... grits is named grits because of it's gritty texture, while
 RW>> polenta is smooth as corn silk and the thinned milk makes it so
 RW>> much better tasting than chicken broth.

 ml> that's backwards from what i've seen and made...

Wad ya expect, being a Georgia Southerun boy! Here's what the Italian
Chef, Emeril Lagasse calls Polenta...

Ingredients

    4 cups water, plus more as needed
    4 cups milk, plus more as needed
    3 tablespoons butter
    2 teaspoons salt
    2 cups polenta
    1/2 cup creme fraiche
    1/3 cup Parmigiano-Reggiano

Note that he uses 2 cups of 'polenta', not grits. (Being fresh from the
grocery store and having read the contents of each, there is a difference
as noted on the grits - polenta boxes). Plus he uses an additional 1/2 cup
of creme fraiche which is French for, yeup, fresh cream. Then adds some
Italian cheese to sweeten the pot.

This is akin to what we were served 'up north' and it was called
polenta then too...

 ml> polenta starts with onions and garlic...

That's a good beginning, but it isn't polenta, that's grits.

Now, Alton Brown (another fine Georgia boy) calls this recipe polenta, but
note that he doesn't use polenta, he uses a 'course' ground cornmeal in
his recipe...

Ingredients

    2 tablespoons olive oil, plus extra for grilling or sauteing if
      desired
    3/4 cup finely chopped red onion
    2 cloves garlic, finely minced
    1 quart chicken stock or broth
    1 cup coarse ground cornmeal
    3 tablespoons unsalted butter
    1 1/2 teaspoons kosher salt
    1/4 teaspoon freshly ground black pepper
    2 ounces Parmesan, grated

i.e. course ground cornmeal is grits, as I mentioned in my message to
Robert...

 ml> then chicken broth is added and then fine ground yellow corn meal...
 ml> then it is cooked until it is very thick...

Yeup, you just bastardized grits by adding 'fine' ground corn meal and
wanting for another name, called it polenta.

 ml> finally it is spread on a cooking sheet or packing into a cylinder
 ml> and left to cool... then you slice off rounds and grill or fry them
 ml> as desired...

Uh huh.

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