Here in The Great White North (Toronto) it was Cream of Wheat (morning foods) or Farina (beans lentils). It remains Un popular, so finding it currently may be a challenge. When I was young, you could buy it in different grinds: no cooking, regular, olde fashioned. I still recall getting scalded years ago when it shot a bubble of hot lava toward my arm.
I was unaware farina was beans / lentils, I thought it was just another name for cream of wheat. Grits are, basically, corn meal that’s really coarsely ground. You can make a kind of grits with it, or cook it good and long, put it in a loaf mold, and then you’ll have what we used to refer to as corn mush. We’d slice it up and pan fry in in bacon grease then put some syrup over it - probably where I picked up my proclivity to put syrup in grits.
I wasn't clear: grits are hard to find. You'd expect them in the breakfast aisle. But it is often a whole food, so it's next to beany stuff. We have a brand Bob something and they make assorted flour. So theirs will be in Organic Flour section. Finally, if labelled Grits, it will end up with Americana, the aisle with 'foreign food.'
I live near a store "John Vince" and they make a lot of baking supplies and confection. This store sells things in bulk, you weigh at the cash desk. They supply prouduct for 'Bulk Barn'. a smaller version of the same idea.
So, no beans or lentils in grits, but they could be lost among them.
Yes, it's corn. Technically, it's dried, ground hominy which is corn that's been nixtamalized, which means the corn has been dried then soaked in an alkali solution like calcium hydroxide which softens the hulls and makes it all more digestible.
Here in The Great White North (Toronto) it was Cream of Wheat (morning foods) or Farina (beans lentils). It remains Un popular, so finding it currently may be a challenge. When I was young, you could buy it in different grinds: no cooking, regular, olde fashioned. I still recall getting scalded years ago when it shot a bubble of hot lava toward my arm.
I was unaware farina was beans / lentils, I thought it was just another name for cream of wheat. Grits are, basically, corn meal that’s really coarsely ground. You can make a kind of grits with it, or cook it good and long, put it in a loaf mold, and then you’ll have what we used to refer to as corn mush. We’d slice it up and pan fry in in bacon grease then put some syrup over it - probably where I picked up my proclivity to put syrup in grits.
I wasn't clear: grits are hard to find. You'd expect them in the breakfast aisle. But it is often a whole food, so it's next to beany stuff. We have a brand Bob something and they make assorted flour. So theirs will be in Organic Flour section. Finally, if labelled Grits, it will end up with Americana, the aisle with 'foreign food.'
I live near a store "John Vince" and they make a lot of baking supplies and confection. This store sells things in bulk, you weigh at the cash desk. They supply prouduct for 'Bulk Barn'. a smaller version of the same idea.
So, no beans or lentils in grits, but they could be lost among them.
eep! I didn't know that Grits were Corn, I thought they were Wheat.
Yes, it's corn. Technically, it's dried, ground hominy which is corn that's been nixtamalized, which means the corn has been dried then soaked in an alkali solution like calcium hydroxide which softens the hulls and makes it all more digestible.