0n (06 Jul 08) Mark Lewis wrote to Roy Witt...

 ML> Hi Roy,
 ML> In a message to Cindy Haglund you wrote:

 ML>  CH>>  Grits and polenta have a gritty texture.

 RW> That's what I don't like.

 ML> it isn't a hard grittiness... much like rice, actually...

 ML>  CH>> Polenta btw is more as a dinner side diesh.. Usually spiced
 ML>  CH>> up. An dit's MUCH safer to bake then do on the stove.

 RW> Does it go with Italian or Mexican?

 ML> yes ;)

 I didn't see Roy's q yet but it's an Italian side dish. My sister
likes it. I don't. NOt really. I made it; the baked version is
safer... and you put spices in and onions in.. whatever.. but it still
seemed more like a porriage than something you'd eat for dinner..
,,,,,,,,,,,,,,,,,,,,,,,,

 ML> polenta is made from coarse corn meal whereas grits are made from
 ML> coarse ground hominy which is made from corn... so, they are both corn
 ML> based products ;)

 You're confusing us ! :) I've seen the word HOminy grits.. They both
seem the same. Depends on what you add to them that makes the
difference I think.

Cindy

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