TIP OF THE DAY: Grits ~ Not Just A Side At Breakfast

A bag of premium grits from Charleston Favorites. Photo by Saidi Granados | THE NIBBLE.   Three-quarters of grits purchased in the U.S. are sold in the South; the area stretching from Virginia to Texas is sometimes referred to as the “grits belt.” This tip is for everyone who lives outside of it. But before…
Continue reading “TIP OF THE DAY: Grits ~ Not Just A Side At Breakfast”

TIP OF THE DAY: Cornmeal Instead Of Polenta

If you read history or old literature, you encounter cornmeal. A flour ground from dried maize (corn), it’s been a staple for millennia, feeding the native populations of the Americas and, later, the Colonials. Ground to fine, medium and coarse consistencies, cornmeal is used to make everything from tortillas and cornbread to cookies and cakes.…
Continue reading “TIP OF THE DAY: Cornmeal Instead Of Polenta”

TIP OF THE DAY: Polenta

Polenta, made from ground cornmeal, is a porridge that dates to ancient times and is known in England and the U.S. as cornmeal mush. You can purchase precooked, ready-to-heat-and eat “solid polenta” in sausage-like tubes, plain and in flavors such as basil, garlic and sundried tomato. Slices of polenta can be easily turned into hors…
Continue reading “TIP OF THE DAY: Polenta”