Quote Originally Posted by Daisy and Delilah View Post
Also: Is it possible to make polenta or grits out of regular corn meal. Is grits just a Southern dish? When I lived in Salt Lake City, I asked the Albertson's clerk where the grits were. He said, "Where what is?" He had no idea what grits were.

I use regular corn meal as well for my polenta. If you want white grits, you can buy white corn meal. Hominy comes in cans in the veggie section by the cans of corn. The kind I see around here is a white label with blue writing on it. I had a few people ask me where it was when I worked in the Giant foodstore.

Sidenote... when I was reading the book "SHILOH" to the kids in elementary school, we discussed what they ate, and it talked about fried cornmeal mush. The kids had no idea what that was (we're in Pa, and this was a southern appalachian story). I grew up eating this, as it was cheap and what my mom had eaten as a child as well. You cook up cornmeal to make cornmeal mush, and then refridgerate it over night so that it sets up and you can slice it. You can slice it thick or thin, fry it in oil and serve it with Karo syrup, or table syrup.

I decided to make this for the kids I was reading the story to, and they LOVED it for the most part. It took some time to do, and the frying is messy cause the cornmeal tends to pop and spit when you fry in oil, but the end result is sooooo good, and crunchy and yummy! I took pancake syrup with me, and the kids in each 4th grade class tried it. Only 2 kids out of about 95 didn't try it, but that's not a bad percentage!