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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
8/6/19 5:36 A

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interesting about your parents and glad to see it is back on at Amazon. may have to buy it again

PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
8/5/19 8:13 P

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We inherited small beat up copy of "Diet for a small Planet" - I need to tape the cover back to it. I'm thinking of looking on Alibris or ThriftyBooks etc for a better used edition.

Back in the 60's when my parents first toyed with "health food" (they never stuck with it though..), they found out from asking around at church or the various free spirits they would encounter (a lot of them in Florida back then when we lived there), and found out that the Seventh Day Adventist churches had "health food stores". So we used to go there and get all sorts of stuff, the TVP (which is probably why I'm so sensitive to soy these days), natural peanut butter by the case, etc. At some point in the mid to late 70's there was one of those seperation of church and state laws and they had to drop the church health food store or hide it inside (for their own members only, although the local one here sells to me even though I'm not SDA. Greenbacks get you in the door....).

Oh hey, the 20th anniversary edition from 1985 is on Amazon
www.amazon.com/Diet-Small-Pl
anet-20th-
Anniversary/dp/0345321200

It's available in your choice of Kindle, Paperbook, and Mass Paperbook...

Interesting. Which means it's probably cheaper elsewhere...

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ECOAGE's Photo ECOAGE Posts: 12,666
7/27/19 11:30 P

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It was harder to find vegetarian specialty foods back when Small Planet was new. I had no idea where to start looking for tofu or tempeh. I remember ordering TVP mail order (in the days before on-line shopping). A variety of veggie burgers were NOT stocked in the freezer section of the local supermarkets.

It takes a long time to grow young. - P. Picasso

Gail
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PHEBESS's Photo PHEBESS Posts: 44,656
7/27/19 9:33 P

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Yeah, I couldn't keep it straight - so I'd just combine a whole grain with eggs and cheese and vegs, and figure that was pretty good. (Plus I don't do too well with much soy.)

"Dance as if no one is watching."


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ECOAGE's Photo ECOAGE Posts: 12,666
7/27/19 8:40 P

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I've got a copy of Diet for A Small Planet. It helped me figure out how to put together healthy vegetarian meals.

I am VERY glad the combining protein idea has been updated. I found it was difficult to follow and get right on a day-to-day basis.

It takes a long time to grow young. - P. Picasso

Gail
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PHEBESS's Photo PHEBESS Posts: 44,656
7/27/19 8:05 P

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It was a great cookbook!

"Dance as if no one is watching."


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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
7/27/19 9:16 A

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I had a copy of "Diet for a Small Planet" and I have no idea where it went to. I liked that cook book

PHEBESS's Photo PHEBESS Posts: 44,656
7/26/19 1:20 A

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I became very popular with the Rastafarian teachers at school because for potlucks, I'd make the spinach and brown rice casserole from Diet for a Small Planet. It wasn't vegan, but it was vegetarian (with egg and cheese, but I think that was okay). One of my favorite one-dish meals.

"Dance as if no one is watching."


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ECOAGE's Photo ECOAGE Posts: 12,666
7/25/19 12:41 P

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The Moosewood Cookbook (and the ones that followed) are simply wonderful. Beautiful pictures of the food, plus fun paintings and drawings scattered about. Most of the recipes are user-friendly: no hard to find or expensive ingredients, no fancy time-consuming procedures. But the recipes are creative and tasty. So tasty, for years, friends requested "my" lentil casserole for potluck parties. You know it's a great recipe from a good cookbook if even kids serve themselves more lentil casserole! The original is one of my well-loved spattered and stained favorites.

Wonder if there is a grits recipe from Moosewood ... I know there's a cornbread ... emoticon
no luck with grits ... but ... Breaded Polenta Cutlets
moosewoodcooks.com/2014/12/breaded-p
ol
enta-cutlets/



Recipes from Mollie Katzen
www.molliekatzen.com/archives.php

Recipes from the Moosewood Restaurant
moosewoodcooks.com/all-recipes/

The James Beard Cookbook Hall of Fame Awards (video 5:10)
video.search.yahoo.com/yhs/search;_y
lt
=AwrC3HzDzzldtFMA8w8PxQt.;_ylu=X3oDMR>TByMjB0aG5zBGNvbG8DYmYxBHBvcwMxBHZ0a
WQ
DBHNlYwNzYw--?p=molly+katzen+rec
ipes&a
mp;fr=yhs-iba-1&hspart=i
ba&hsi
mp=yhs-1#action=view&
;id=4&vid=
87abf9c6d1b80a9f09621b3b989fb38f


Edited by: ECOAGE at: 7/25/2019 (12:59)
It takes a long time to grow young. - P. Picasso

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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
7/25/19 6:23 A

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I wish I had gotten the Moosewood cookbook. perhaps I should go on line and see if I can get one

ECOAGE's Photo ECOAGE Posts: 12,666
7/24/19 3:39 P

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Exactly! Cookbooks are my inspiration. I get ideas for combinations that I wouldn't think of when I'm staring at the kitchen wall trying to decide what I feel like making for dinner.

I didn't realize it until thinking about it now. My cookbooks are my autobiography. They reflect the changes in my life from my Moosewood collection, to Betty Crocker's Cookbook For Two, to the classics like Fannie Farmer, and then Silly Snacks. And diet books, lots of them, some I tried back when I weighed what I can only dream of these days!

It takes a long time to grow young. - P. Picasso

Gail
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
7/24/19 6:13 A

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my cookbooks I think are for "inspiration" to get ideas for something different to eat

PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
7/24/19 12:21 A

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Poooor lonely Grits. And I hear you about the cookbooks... I have a five shelf unit crammed with old cookbooks and now other piles of paper clippings... most of it needs to go to a good home. Then I have various new cookbooks with the lower carb type protocols and fermenting and cast iron cooking and vegan ...I have Cookbook ADHD !!

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ECOAGE's Photo ECOAGE Posts: 12,666
7/23/19 12:22 P

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Sadly, my cookbook collection is on a shelf collecting dust in my pantry. My cake pans keep them company! I use them and my mom's handwritten index cards to find an old favorite but less and less often. I mostly use the cookbooks for inspiration. My mom gave me a copy of the local temple's cookbook and it has been my go-to for decades during Passover but this year it sat on the shelf. Too much for two people. I have a Betty Crocker Cookbook for Two that I liked back in the pre-kiddo days and I think I'll pull that one out again. Usually, I'm going online for recipes and YouTube for techniques. For example, I didn't know how quick to expect grits to set up. And I check online for proportions (how much water, etc.) and time.

THANK YOU, Julia! I found grits hiding at the supermarket. No choice: 9 canisters of Quaker grits. If grits has feelings then it would feel intimidated by the overwhelming display of oatmeal varieties!



It takes a long time to grow young. - P. Picasso

Gail
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
7/23/19 7:32 A

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I have found a few spark recipes I enjoy cooking -- but now that our "man cave" with our books in it is cleared out enough, I can find my books and look at recipes in my cook books

PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
7/23/19 12:00 A

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It is actually a double treasure, as it includes historical recipes (this was the bicentennial edition in 1976) so it has recipes for cooking Coon, dove, pheasant, venison, etc... and is n oddity because Garvin County (Oklahoma (Pauls Valley) Extension Unit usually publishes every decade year (next one due next year, if they continue the tradition.). And I forgot the second reason I was thinking of...

But here is a Cheese Grits recipe from SparkRecipies which is pretty close to the ones usually printed on the boxes... and did you ever find some grits? i still have this ready to mail. Just need an address!

recipes.sparkpeople.com/recip
e-detail.
asp?recipe=481798


She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ECOAGE's Photo ECOAGE Posts: 12,666
7/22/19 11:12 P

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Not sure what this says about SP Recipes but I didn't even think about looking in the Spark Recipes for ideas! I gave up on them long ago. Too many recipes with obvious errors in something significant like baking time, or serving size, or ... And I find the list of "sounds good, I'll try it" comments to be rather annoying.

I luv those old local fundraising cookbooks. You have a treasure! emoticon

It takes a long time to grow young. - P. Picasso

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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
7/22/19 4:46 P

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Wonder if I could just include them in Spark Recipes... there were several grits recipes. Or do you want to just see them in here?

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
7/22/19 6:00 A

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great but I can't read the recipes

PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
7/21/19 11:17 P

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Found my late mother in law’s old Gsrvin County Cookbook (OK). Saw this page:




She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
7/1/19 5:55 A

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yep try it once in a while but need to eat small amounts and not very often.

RICKISMOM1's Photo RICKISMOM1 Posts: 3,820
6/30/19 4:29 A

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Sounds pretty high calorie. Probably best in the "a small portion once in a while" category.


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ECOAGE's Photo ECOAGE Posts: 12,666
6/25/19 11:27 P

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Made my first attempt at grits. I found a recipe that is probably the same idea as the wonderful first course served at my cousin's New Orleans wedding. This recipe is TASTY.

Unfortunately, it fits in the "everything in moderation" concept but no other Sparky-friendly diet plan that I know of. The half and half, butter, and cheese puts it in the high fat category. The grits are high carbs. Too much salt and not enough fiber. Too many calories. BUT OH MY, it is yummy!

Can this be Sparkified?
divascancook.com/cajun-fish-and-savo
ry
-cheese-grits/


I replaced the chicken broth with vegetable broth and used a low sodium one. I used 1 tablespoon of butter. I didn't use onion powder, garlic powder, or hot sauce ... just because I don't like them. And I topped the grits with a red opinion, baby bellas, and broccoli lightly cooked in olive oil.

It takes a long time to grow young. - P. Picasso

Gail
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
6/21/19 6:29 A

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that is how it is in Minneapolis as well. if you went out a bit there was still a ot of farm land, not any more, turned into housing

ECOAGE's Photo ECOAGE Posts: 12,666
6/20/19 12:16 P

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Found grits at my local supermarket! There were 9 canisters on the bottom shelf. Quaker 5 Minute Grits ... and no other choices.

I usually grab a canister of oats, toss it in my cart, and keep moving to the next aisle. I got sticker shock checking out the stuff that I usually ignore. The oatmeal has more options. But sad to see most of those options are variations of instant oatmeal. All sizes of boxes and cups, and all sorts of flavors. The whole canister of grits cost me a very reasonable $2.19. One of the cups of store-brand organic oatmeal will cost you $1.79 and a cup of something called Powerful Oatmeal will you cost you $1.99. That's because it has 20g of protein ... and that's from whey ... which is about a scoop of whey protein powder ... added to the sugar and salt and other things they put in that little cup with the oats.

It's strange to realize that so much has changed in my own lifetime! Around the suburban communities where I live, farmland is mostly replaced with expensive housing developments or expensive assisted living facilities.

When my kiddo was a little guy, I'd stop after his games at the family farmstand across from the baseball park. Pick up whatever looked good, weigh it on the scale on the big old table, pay by leaving some cash in the cashbox. The playground and park have been closed because the town determined the land was toxic. I heard it had something to do with a nearby pig farm that was there for decades ... yup, it's gone too.

It takes a long time to grow young. - P. Picasso

Gail
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
6/18/19 6:08 A

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seems like a lot of farms are now corporate farms. family farms are disappearing or have gotten really small. there are still grain mills -- we have plenty in Minnesota

ECOAGE's Photo ECOAGE Posts: 12,666
6/17/19 1:45 P

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I googled local grain mills the other day. A couple of small ones exist in Massachusetts but I have never seen their products in stores, not even Whole Foods.

The closing of the mills is partly due to disappearing local farms. Lots of once busy industries (textile mills, shoemakers, watchmakers, hat makers, and others) have mostly disappeared. Massachusetts specializes in biotechnology and service industries (higher education, healthcare). Many of the old mills have been turned into restaurants and cutesy gift shops. The large industrial mills have been converted into expensive condos or are vacant. Our cities lining our major rivers have had to reinvent themselves ... some have been more successful at the effort than others.

Here's an interesting map of the country and info about grain production.
wholegrainscouncil.org/find-whole-gr
ai
ns/local-grains


It takes a long time to grow young. - P. Picasso

Gail
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
6/17/19 10:36 A

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King Arthur is nationwide now but years ago we got their catalogue and would order stuff when they had sale on their shipping prices from Vt to KS. They come to Ks about once a year on their big PR tour, demonstrate recipes etc. They like to integrate themselves as “local” because they actually do buy (some) wheat from Ks!!

I don’t know what regional mills are in your area (if any.... many have been bought up by corporations.).

Oh and it is fun to mess with their minds asking to buy a bag of gluten!!

Edited by: PROVERBS31JULIA at: 6/17/2019 (10:37)
She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ECOAGE's Photo ECOAGE Posts: 12,666
6/15/19 12:44 A

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Funny! All of the Bob's Red Mill packages are located in the health foods aisle along with the fancier-priced organic packaged foods. I have a bag of Bob's Red Mill Gluten. It was like being on a scavenger hunt. I asked at a couple of stores in some of the surrounding neighborhoods before I found a bag and it was Bob's. The stock guys were clueless and the managers had no idea. It was really a lot of fun to see the look on their faces when I asked if they sell gluten when everyone else is asking for gluten-free everything! I tried making my own seitan roast ... not a success story. I have another recipe for a veggie burger that I want to give a try.

I don't remember seeing buckwheat either but I might have walked right by it and not paid it any attention. I'm not aware of any local mills selling at our supermarkets. Unless King Arthur is considered local because they are based in Vermont so they are in New England.

It takes a long time to grow young. - P. Picasso

Gail
~~~SparkTeam Leader ~~~
~ Virtual Walk/Run/Cycle Team
~ Four Seasons Challenge
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
6/14/19 9:29 P

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It depends on the store, but many places, the Quaker Grits are near the Quaker Oats - but in an "incovenient" location (at least, in the "white people stores"), so up by the ceiling or down on your hands and knees. Sometimes it's in the "hot cereal" section so it could be near the buckwheat or the multigrains or whatever, of other local or regional brands of grain products (like a local mill. In Kansas, that includes Hudson Mill, Oxford Mill etc although I am not really sure if they have grits...

If it's Bob's Red Mill products....ghastly, they spread their stuff far and wide - I've seen like at the Super Walmarts, there will be some Bob Mill in the hot cereal section (grits, polenta, rices, multigrain, wheat free cereals, oats, steel cut oats, barley, I don't know, if it's a grain or a grass or a starch, they got it in a bag, I'm sure!! ) Then over in the baking aisle, there will be various Bob Red Mill bakery flours, pastry flours, baking sodas, baking powders, glutens (for those who want to pimp up their flour with MORE gluten to bake bread etc), and then in the Gluten-FREE area, then they have a whole mess of products targeting GF... like GF cake mixes, brownie mixes, cookie mixes, various GF flours by themselves - almond, coconut, potato starch, etc, as well as the GF combined flours that are designed to just substitute for a regular flour without trying to do all the ratios yourself...so it's crazy. Their website shows the complete catalogue of everything they offer ...

Anyway... so that was all a side circus, sorry, but the point is, I guess, sometimes you have to break down and ask a manager-type (because many times the flunky who is actually shelving stuff doesn't necessarily pay attention to what they are shelving) if they actually do carry "Grits". Or, you just rack up extra steps walking around all over the store like you were on a Scavenger Hunt (and once you find the grits, if there are any, you can sneak that onto the next Scavenger Hunt List that you organize for the next Haddasseh Social Event, if such a thing exists, and then secretly laugh because you actually DO know where the grits are!?).

Hope that helps!


She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ECOAGE's Photo ECOAGE Posts: 12,666
6/14/19 12:55 A

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Julia, are all those grits canisters on a shelf near the oatmeal? I thought the Quaker guy was only interested in oatmeal. The oatmeal boxes are located near the pancake mixes in the stores around here. The cornmeal is in the flour and baking section of our supermarkets. Those aisles are not even close to each other! I'm going to see if grits in any form is even available around here. I'll let you know if there is white grits on the store shelf. (It'll cost more for postage than the grits! Complaining about the price of stamps will wait for another discussion.)

In my opinion, oatmeal can only be eaten if it is flavored with brown sugar. On its own it is too bland. I like the corny flavor of cornmeal and that's what I enjoyed with my first taste of grits at my cousin's New Orleans wedding. I'd like to try a grits vs. cornmeal competition to compare the two for flavor and texture.

Honestly, just about everything does taste delicious with cheese or butter. Julia, I remember when you were Mrs. Dr. Pepper but I'm guessing that your husband prefers not being referred to as Dr. Pepper!
emoticon

It takes a long time to grow young. - P. Picasso

Gail
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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
6/13/19 11:49 P

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So I went to one of the stores today:



Who wants it sent where? Drop me a line (with an address.). I’m happy to send it out!

No loss otherwise (Food Bank will be thrilled to have...)...

emoticon

Oh... I almost forgot, this place had two other models, both “instant” - one is original and one with butter flavor (ummm no, I want to control what kind and how much butter etc.):

And that’s just the Quaker...



Edited by: PROVERBS31JULIA at: 6/14/2019 (00:01)
She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
6/12/19 6:24 P

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Husband says:

“Different texture. But both are carriers for butter, cheese, honey, syrup, etc. ”

He had no prompting from me...

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
6/12/19 4:53 P

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Just got home...

We have gobs of yellow corn meal. I also have a package of Bob's Red Mill "Corn Grits - Polenta" and they are yellow.

www.amazon.com/Bobs-Red-Mill-
Gluten-Po
lenta/dp/B005TY1OUM


Bob's also makes a WHITE Corn Grits Polenta "Southern Style White Corn Grits Also Known as Polenta"
www.amazon.com/Bobs-Red-Mill-
White-Pol
enta/dp/B00A8FAHZU


I believe the "Grit" in the name has to do with the cut, that it is a coarser grind, but it becomes soft the longer you cook/bake it - same as Polenta. The thing that makes it Southern is that it is a white corn (because of using lye to bleach the corn? or maybe it's grown white, not real sure on that...).

I've had Polenta and I've had Grits and I've never put them to a blind fold test, but I believe if you make it with the Yellow Corn Polenta that you have on hand or can easily find in your store, it will taste absolutely delicious with cheese and asparagus. The key ingredient to making carby things delicious, whether bread, rice, potatoes, grits, cornmeal, whatever, is however much cheese or butter or other oils you chuck into it !! That's where the "Yum" comes from! The grits is only a starchy carrier - it would be good, but a different texture type of good if you used rice or potatoes or day old bagels!!

emoticon emoticon
(mutter, mutter SparkPeople with no emoticons of grits, rice, cornmeal, bagels, basic necessities!)

Send me your snail mail via SparkMail and I'd be happy to fix you up with some Southern Style "Grits" the white stuff...
emoticon

I was going to dump some in a bowl but it's kind of a mess in my cupboard now so I will pass for now...

Here are some other articles I found:

ancientharvest.com/kinds-corn
meal-pole
nta-vs-masa-vs-grits/

They mention slicing up polenta and frying it "It can be eaten as a soft porridge or cut into slices and baked or fried." and yea, we both grew up eating our leftover cold grits sliced up and then fried on both sides in butter and in a cast iron skillet... then it either goes savory with cheeses or sweet with honey, syrup, whatever sweet you want. So I guess it was done the same way with polenta. I'm not surprised.

I really think you'd be safe making it with the polenta you have. It would just look yellow instead of white. Or you could smother the whole dish with gobs of sharp cheddar (or other favorite cheese) and you wouldn't be able to tell what color your grits were originally - white or yellow!!

Hmmm maybe I should make up a mess of polenta today... I hear it is easy peasy to do in the Instant Pot, no baking it or dodging the volcanic eruptions from the polenta bubbling up...

Lettuce know what you come up with?? I'll add grits to the grocery list for later today!
emoticon

Oh and here's another article that clarifies that Grits is made with "dent corn" and Polenta is made with "flint corn", which are different strains of corn not to be confused with "sweet corn":

www.wideopeneats.com/what-are
-grits-an
d-are-they-different-from-cor
nmeal
-and-polenta/


So I guess there *IS* a technical difference but for how it's cooked and smothered with cheese or butters etc, both are very similarly used as comfort foods.

Bon appetite!
...... and another edit.... we have so many boxes because we used to eat a lot and were always running out mid-recipe... but then I've kinda discovered that corn and I don't always play nice together. Seems I have a sort of allergy/addiction thing with corn, contributing to gut issues. So I probably need to throw out some of these bags, especially the ones that are opened and likely have moths nearby... bleah. I also have some that have never been opened especially of the Bob's cellophane bags which seem to be a bit more resistant to moths than the paperboard boxes.

Edited by: PROVERBS31JULIA at: 6/12/2019 (17:03)
She girds herself with strength, And strengthens her arms.
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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
6/9/19 11:36 A

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never had grits. never plan on having grits. end of story for me

PHEBESS's Photo PHEBESS Posts: 44,656
6/9/19 2:01 A

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I'm not an expert, since I really dislike grits - but cornmeal would make it a much heavier texture, and not as smooth. Also, I suspect that the grits would come out looser than cornmeal if you use the same meal to liquid ratio - I'd think the cornmeal would absorb more water per grain than the grits.

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ECOAGE's Photo ECOAGE Posts: 12,666
6/8/19 2:57 P

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So sounds like I would need to see where the local supermarket keeps the grits. Cornmeal isn't a substitute if I want to make cheesy grits with grilled asparagus? Cornmeal won't work in a recipe if the ingredients list includes grits?

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PHEBESS's Photo PHEBESS Posts: 44,656
6/7/19 2:39 A

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My understanding is that grits are made from only part of the corn kernel - the outer hull is removed, which is why grits are so soft (and in my opinion, tasteless).

Cornmeal and polenta and even cornmeal mush are made from the whole corn kernal - so they are all a different texture and taste than grits.

Does that help?

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BOSS61's Photo BOSS61 Posts: 6,636
6/6/19 4:55 A

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Maryland is no more south than, say, Braintree, grits-wise. We know of them. Cracker Barrel (which we never patronize) has them on the menu. But they are not our "thing." Now with crabmeat you may have something, hypothetically speaking (not to mention traef).

"Some day we will look back on this, and it will all seem funny" - Bruce Springsteen (The real BOSS, as opposed to me.)





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PROVERBS31JULIA's Photo PROVERBS31JULIA Posts: 5,662
6/6/19 1:11 A

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Grits is basically a softer texture than the polenta I've had, but I'm more southern and not as familiar with polenta. I had similar googling experiences a few years ago trying to go at it backwards from you, whether grits could be substituted for polenta.

My understanding of grits was more like the article Mark provided, because most of it here is white, which is the limed version of hominy. Then the cornmeal is in different grades from fine to coarser (similar to how bulgar wheat used in Mediterranean foods is cut finer to courser, so you can get different grades of it.).

I can find grits here easy peasy, so if it's hard for you to find up there, lemme know and I can ship you out some!! Or see if there aren't some "Southern Soul" type grocery stores or similar types of ethnic grocery stores. I'm sure Amazon has it too... I'm more familiar with the Quaker or the Aunt Jermima, so some of these exotic ones that Amazon does have (I just checked) like Charleston or Palmetto Farms etc might be the more "authentic" types used in fancy catered events or restaurants down in the Deep South. But... it's been years since I lived in Florida and so Kansas tends to have the Quaker and such... and not all stores really have a decent assortment of grits, either... but lemme know, I can still ship out some!!

She girds herself with strength, And strengthens her arms.
Proverbs 31:17


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ECOAGE's Photo ECOAGE Posts: 12,666
6/5/19 8:16 P

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emoticon Google was getting me even more confused than when I started! I'm trying to figure out if they can be substituted for each other in a recipe and finding contradictory opinions.

I was hoping someone here would have personal grits or polenta expertise. Mark, is Maryland south enough to make you a grits kinda guy? Anyone spend enough time down south to know how to make homestyle cheesy grits?

It takes a long time to grow young. - P. Picasso

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BOSS61's Photo BOSS61 Posts: 6,636
6/5/19 7:37 P

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Google for the win.

www.thespruceeats.com/cornmeal-vs-gr
it
s-vs-polenta-1328613


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GWYNANNE1's Photo GWYNANNE1 Posts: 3,723
6/5/19 7:04 P

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i have no idea

ECOAGE's Photo ECOAGE Posts: 12,666
6/5/19 4:33 P

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Grits? Cornmeal? Polenta? Different uses or basically all the same?

Can I make cheesy grits with cornmeal? I have cornmeal. I make muffins or cornbread. I've made Indian Pudding like they made at Durgin Park. But this Bostonian is new to grits and I want to make cheesy grits for dinners. Southern cheesy grits with mushrooms was served along with appetizers at the wedding in New Orleans. And cheesy grits and your choice of Shrimp Gumbo or Crawfish Etouffee. Lots of great food!

It takes a long time to grow young. - P. Picasso

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