Quote:
Originally posted by DragonMage:
For LINK (and others who honestly don't know)...Grits (yes, Epona, similar to polenta, but polenta is a rice, I believe) are/is ground corn (not as fine as corn meal which is used for making cornbread). It's dry, so you boil some water, pour in the grits and let it simmer until the grits are soft. Then you salt/pepper or other spices (sometimes I add garlic when having steak and eggs for breakfast). I also have a GREAT tendency to add cheese to them (but then, I put cheese on almost everything I eat  ). IMO, they should be about the consistency of polenta or oatmeal, but some like them more 'watery' (yuk).
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Just checked - Polenta is yellow cornmeal. So this is the same thing, prepared in the same way!
It is very popular in central and southern Europe - not so popular in England. I love it - in Romania (being veggie I ate quite a lot of it when I was there!) it is often served with salty sheeps cheese - a bit like feta cheese. YUM!
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