# Southern Dopers, I need help with grits **URL:** \ **Category:** Cafe Society\ **Created:** [October 8, 2014, 1:58am UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717 "2014-10-08T01:58:59Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 5:34pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/41 "2014-10-08T17:34:54Z")
That’s all consistent with what I thought to be true. One thing I learned a while back is that Masa Harina is dried after grinding, unlike grits. ---
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [October 8, 2014, 5:45pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/42 "2014-10-08T17:45:48Z")
> [@Sauron](#): > > From an eating perspective, I’ve always followed the recommendation of Lewis Grizzard: Grits are essentially flavorless grains of yuck on their own. They’re a way to get other stuff, like butter, salt, pepper, bacon and cheese, into your mouth. That’s most grains in my experience: they taste like their seasonings. Really good sweet corn is an exception. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [October 8, 2014, 5:54pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/43 "2014-10-08T17:54:23Z")
> [@pulykamell](#): > > But hominy and corn are quite distinct. I’ve typically had hominy grits, and it tastes distinct from polenta. It’s like the difference between a tamale made with masa and a tamale made with regular corn meal. I’m a bit puzzled when people say they are exactly the same, unless maybe they’re talking about non-hominy grits (which I don’t believe I’ve had.) The problem is that grits and polenta can be made from either. Most grits I’ve seen sold use hominy, but I know people will use coarse dry ground meal that hasn’t been nixtamalized (no idea if i spelled that right) to make it themselves. Conversely I make polenta from hominy grits. Until the Supreme Intergalactic Dictionary of Food Definitions and Proper Use of Condiments is published there’s no real answer to this. But your general observation is true, generally grits use hominy, polenta uses meal. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 8, 2014, 5:57pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/44 "2014-10-08T17:57:29Z")
> [@Lemur866](#): > > The same as the difference between pasta and noodles. You win the Internet for today! On her last visit a good friend from South Carolina brought me a huge sack of Local Craft Artisanal Organic white grits from a mill near her farm. I’ve been cooking 'em up with Italian stuff on the side and calling it “polenta” for several months now. I’ve not been called on it by any other Brooklyn foodies. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [October 8, 2014, 6:43pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/45 "2014-10-08T18:43:44Z")
> [@Sampiro](#): > > Yeah, and they’re good. Unfortunately they only carry them at Piggly Wiggly (yes, there are still a few of those in existence) and there’s not one near me. > > Someone should start a thread on “really good local brands”. Just like grits, there’s a couple of brands of sausage and cheese I love that are only locally available. Not anymore, maybe - I just saw an article from the Post and Courier that they might be going under! I have a really good nonstandard [grits recipe](http://www.foodnetwork.com/recipes/paula-deen/baked-garlic-cheese-grits-recipe.html) - it’s really an oven casserole, but very tasty. Please don’t tell anybody it’s from Paula Deen. You’re going to want to reduce that, though, because as written it makes a ridiculous amount. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 7:01pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/46 "2014-10-08T19:01:27Z")
Piggly Wiggly stores are all independently owned and operated. The sale you read about is just for the 17 located in SC and some of GA. They will continue to be called Piggly Wiggly, just under new ownership. Or, as my wife calls them, The Pig & Wig. ---
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [October 8, 2014, 7:16pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/47 "2014-10-08T19:16:37Z")
> [@Labrador\_Deceiver](#): > > Piggly Wiggly stores are all independently owned and operated. That must be why you so often find them in towns and tiny cities where there are no other chains. (The one in Florala, AL comes to mind- that and a Hardy’s are about the only two recognizable brand businesses in the town.) ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [October 8, 2014, 7:21pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/48 "2014-10-08T19:21:09Z")
> [@Sauron](#): > > So I’m fine with instant grits, because I load them up with so much stuff I don’t really taste the grits any more. We’re partial to Quaker Oats instant grits at the Sauron household; **Aries28** will make them most Saturday mornings, and we add enough cheddar cheese to choke an entire swarm of rats. Not to be all foodie, but instant grits have a different texture, and it’s a texture I find pretty terrible, kind of like a mouthful of library paste. And good grits do have a slight corn flavor to them that’s part of the deliciousness. The talk about grits being made from hominy distinct from corn is a bit misleading. I had to go look it up to be sure I understood: hominy is just corn treated with lye in a particular way. So yeah, grits are made from corn, they’re just made from treated corn. They do taste a lot like polenta to me. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [October 8, 2014, 7:32pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/49 "2014-10-08T19:32:36Z")
Baker, Mrs. Plant (v.3.) verifies 4:1. 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 8, 2014, 7:45pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/50 "2014-10-08T19:45:49Z")
> [@Left\_Hand\_of\_Dorkness](#): > > The talk about grits being made from hominy distinct from corn is a bit misleading. I had to go look it up to be sure I understood: hominy is just corn treated with lye in a particular way. So yeah, grits are made from corn, they’re just made from treated corn. They do taste a lot like polenta to me. How is it misleading? It’s a difference in taste to me. Hence my confusion. As most commonly encountered, the difference between polenta and grits is that polenta uses non-treated corn, and grits use nixtamalized corn. It’s like the corn meal vs masa talk. Same sort of difference. Maybe you find them to taste the same as well. I don’t. I generally prefer (hominy) grits to polenta. Just like I add masa harina to my chili, but adding cornmeal, while a similar idea, just doesn’t taste the same. ---
**Author:** ![StGermain](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stgermain/32/2868_2.png) [@StGermain](https://boards.straightdope.com/u/StGermain)\ **Post date:** [October 8, 2014, 8:42pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/51 "2014-10-08T20:42:06Z")
There’s a 200 year old mill near my house that grinds fresh grains and sells “artisanal” (probably over-priced) grits, corn meal, etc. If anyone wants some, let me know - I’ll go over, get a price + shipping and let you know how much it is and I’ll send it to you. StG ---
**Author:** ![Accidental\_Martyr](https://avatars.discourse-cdn.com/v4/letter/a/ce7236/32.png) [@Accidental\_Martyr](https://boards.straightdope.com/u/Accidental_Martyr)\ **Post date:** [October 8, 2014, 10:21pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/52 "2014-10-08T22:21:18Z")
> [@Labrador\_Deceiver](#): > > Piggly Wiggly stores are all independently owned and operated. The sale you read about is just for the 17 located in SC and some of GA. They will continue to be called Piggly Wiggly, just under new ownership. > Or, as my wife calls them, The Pig & Wig. We just call it The Pig. [http://www.ttownpig.com/weekly-ad.html](http://www.ttownpig.com/weekly-ad.html) ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 10:24pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/53 "2014-10-08T22:24:12Z")
Oh, my daughter has an “I Dig the Pig” t-shirt that we picked up at the last one we visited. ---
**Author:** ![Labdad](https://avatars.discourse-cdn.com/v4/letter/l/439d5e/32.png) [@Labdad](https://boards.straightdope.com/u/Labdad)\ **Post date:** [October 8, 2014, 11:23pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/54 "2014-10-08T23:23:29Z")
> [@Sampiro](#): > > There are lots of watermills that still make “artisanal” grits, and you CAN tell a difference. > I get mine from a “dealer” in North Georgia. Logan Turnpike in Blairsville? Now THEM’S some grits! ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [October 8, 2014, 11:24pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/55 "2014-10-08T23:24:16Z")
> [@pulykamell](#): > > How is it misleading? It’s a difference in taste to me. Hence my confusion. Not saying anyone is trying to be misleading–but I suspect most folks don’t know that hominy is just corn treated with lye, so when someone says that hominy tastes distinct from corn, it sounds a bit as though hominy isn’t corn, y’see? Definitely they taste different, just as cornbread tastes different from spoon bread, even though they’re both made from corn, just as polenta tastes different from grits, even though they’re both made from corn. All I’m saying. Again, not saying anyone is trying to be dishonest or anything, just clarifying a point that may need clarifying. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [October 8, 2014, 11:27pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/56 "2014-10-08T23:27:41Z")
> [@Ukulele\_Ike](#): > > You win the Internet for today! > > On her last visit a good friend from South Carolina brought me a huge sack of Local Craft Artisanal Organic white grits from a mill near her farm. I’ve been cooking 'em up with Italian stuff on the side and calling it “polenta” for several months now. I’ve not been called on it by any other Brooklyn foodies. Good to see you on the Board, you old foodie. John Thorn rules. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 8, 2014, 11:46pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/57 "2014-10-08T23:46:31Z")
> [@samclem](#): > > John Thorn rules. My copy of _Serious Pig_ is always within reach. ---
**Author:** ![btthegreat](https://avatars.discourse-cdn.com/v4/letter/b/f4b2a3/32.png) [@btthegreat](https://boards.straightdope.com/u/btthegreat)\ **Post date:** [October 9, 2014, 12:13am UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/58 "2014-10-09T00:13:58Z")
> [@Sampiro](#): > > I started making them in my rice cooker when I had a problem with my stovetop and actually prefer them that way. It’s pretty much the same measurements as rice and water. > I personally use sharp cheddar and a bit of salt and that’s about it, though gouda seems to be the new cheese of choice for grits with seafood. If I have scrambled eggs I usually mix them into the grits, and **if I fry a piece of ham I’ll usually make some red eye gravy (ham grease, coffee, and water)**. what coffee doing in a gravy recipe? ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [October 9, 2014, 12:26am UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/59 "2014-10-09T00:26:05Z")
> [@samclem](#): > > Good to see you on the Board, you old foodie. > > John Thorn rules. > [@silenus](#): > > My copy of _Serious Pig_ is always within reach. But, how many of his other books do you have? Hmm? Points to you for even knowing who he is. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [October 9, 2014, 12:28am UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/60 "2014-10-09T00:28:57Z")
> [@Sampiro](#): > > I personally use sharp cheddar and a bit of salt and that’s about it, though gouda seems to be the new cheese of choice for grits with seafood. If I have scrambled eggs I usually mix them into the grits, and if I fry a piece of ham I’ll usually make some red eye gravy (ham grease, coffee, and water). > [@btthegreat](#): > > what coffee doing in a gravy recipe? You ain’t from below the Mason-Dixon line, are you son? [Previous page](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717.md?page=2) [Next page](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717.md?page=4)