Which is corn, treated in an alkaline solution, and hulled. This makes it easier to grind, and improves the taste and nutritional value. In addition to being used for grits, it’s also used to make tortillas and tamales, among other foods.
Just so you know, in the US, “porridge” isn’t necessarily made from oats. It’s more of a category containing foods that are made by boiling ground, chopped or mashed starchy plants ( usually grain) - so grits, polenta , congee, farina , oatmeal , and poi are all types of porridge. I’m guessing “porridge” to mean “oatmeal” specifically is a non-US English thing.
This or Robin Hood Apples & Cinnamon oatmeal which alas is no longer made.
I now find the Quaker packets sickly sweet. My usual breakfast is 1/3 cup of Quaker quick cook steel-cut oats, 2 tbs raisins, a shake of cinnamon, a pinch of salt, and a dash of milk.
Also remember that real grits take 20 minutes to cook no matter where you are in the grit-eating world.
Take pride in your grits.
Unless you have magic grits. 
Not all grits are hominy grits. There are varieties made just with non-nixtamilized dent corn. I always thought they were all hominy until someone explained to me they are not.
Me too. My solution (on the rare occasion my wife buys the flavoured stuff) is to mix a package of the flavoured hot cereal with a package of plain hot cereal.
Here’s what these guys(Maple Leaf Diner) say:
REAL Canadian Breakfast - our house-cured Canadian
Bacon, 2 eggs, and choice of: home fries or pancakes
That’s common with a lot of US regional foods. We Canadians have heard about them, but since everyone in the US knows what they are, they never describe them, so we have no idea what it actually is. I was on a cruise last year, and grabbed a couple of “hush puppies” from the buffet. Now, growing up in Canada, “Hush Puppy” was a brand of shoes, but I had heard of the food version. As I sat down with my friends, I announced that I was going to try these things, but I had no idea what they actually were, beyond the visually obvious “deep fried something” in front of me. Everyone started laughing, even people at nearby tables who overheard me. One such person took it on herself to explain it to me, she found it so hilarious I’d never had one.
Fun times!
Cora’s is a Quebec breakfast chain that has expanded westward.
Link to their menu (I clicked « ignore all cookies » when it opened )
I am all amazement - but then again, I’ve only ever had it twice.
Well don’t keep us Canucks in suspense. I’ve heard of “hush puppies” as a food, mostly from movies and TV, but I have no idea what they are. So, what are they?
Fried balls of cornmeal-based batter. They usually contain other ingredients, as well: most recipes also contain eggs and wheat flour, and may contain milk, diced onion, scallions, whole corn, sugar, etc.
Thank you! They sound tasty.
They are! They’re a pretty standard Southern thing/accompaniment/side dish when frying fish, and they’re pretty common in most fish places- catfish or saltwater, in the South.
As far as grits go, here’s the recipe card for savory grits that I got when I ate at Rye (a local Dallas restaurant that recently was listed as “recommended” in the Guide Michelin). They were really good!
If you want to make a more breakfast-style dish, just leave out the onion, garlic, spices and cheese. Basically you end up following steps 1-3, 5-8, and 10. Just grits, milk, cream, butter, and salt (to taste). From there, you’d serve them as-is, or with more butter and/or some kind of syrup. (yesterday I used molasses, and it was really good!) You want it to be a porridge/oatmeal type consistency, so take that 20-30 minutes as a rough guideline. It took mine 45 minutes yesterday.
Don’t worry about having “bloody butcher grits”, those are just some bougie red corn grits they get from some small farmer near Denison. You could easily use any other grits- I imagine Bob’s Red Mill would work just fine, and so would Anson Mills. Or even Aunt Jemima/Pearl Milling if that’s all you can get hold of.
Weird, as a Calgarian, Corn Fritters is more common but I have certainly heard them called hush puppies. Just checked Chicken on the Way’s website, one of the local institutions that is known for them, and they are calling them corn fritters.
While there is no single ‘full Canadian breakfast’ or Loco Moco, big weekend breakfasts / brunches certainly are a thing. Dim Sum is pretty popular too.
The Breakfast Caesar deserves mention.