Yellow grits and polenta start out as the same thing-- yellow milled corn. Of 
course they're prepared in a different manner, but I tend to use polenta- style 
seasoning in my yellow grits.

Paul via phone

> On Mar 23, 2015, at 6:17 PM, Daniel J. Matyola <[email protected]> wrote:
> 
> 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
>> 
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