I'm not fond of grits, but I love good polenta. As part of a private tour of the Uffizi, my wife and I had dinner at what was said to be one of the best neighborhood restaurants in Florence. Everything was wonderful, but the polenta was simply spectacular. I have never been able to find any up to that standard in the US, but I enjoy trying. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola
On Mon, Mar 23, 2015 at 3:40 PM, Ann Sanfedele <[email protected]> wrote: > actually, I eat oatmeal the same way I eat grits... butter , salt pepper and > bacon crumbled on it occasionally. would'nt dream of putting > anything sweet on any porridge > (My father was born in Atlanta GA) > > ann > > > On 3/23/2015 14:45, John wrote: >> >> Most southerners would be horrified at the idea, but you can always add >> a bit of cream & sugar & eat them like oatmeal. >> >> On 3/23/2015 2:05 PM, Tom Reese wrote: >>> >>> grits are okay if served infrequently in small quantities >>> >>> On Mon, Mar 23, 2015 at 1:52 PM, Alan C <[email protected]> wrote: >>>> >>>> An interesting discussion. I had never heard the term "grits" before. >>>> Here, >>>> mieliepap is the staple diet of the masses and a popular side dish with >>>> tomato relish at a braaivleis (barbeque to you Westerners!). Commercial >>>> maize meal is finely ground but the rural variety is hand ground & quite >>>> coarse by comparison - truly gritty! Oh, & our maize is the white >>>> variety >>>> although some yellow is imported, especially in drought years like 2015. >>>> >>>> Alan C >>>> >> > > -- > PDML Pentax-Discuss Mail List > [email protected] > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
