Grits v. polenta

I don't think you could freeze them well. You might be able to keep them in the fridge and then reheat over the stove (adding some water and covering the pot on low to steam them). What about frying them up and making some grits cakes (like corn cakes)? Probably would be great with some cheese on top the next day or fried green tomatoes on the side!

slow cooker?  Do you know they only take around 5 minutes to cook?  I think a slow cooker would mush them into oblivion.

slow cooker?  Do you know they only take around 5 minutes to cook?  I think a slow cooker would mush them into oblivion.

Oh... well these are like little round balls... about the size of popcorn kernels. Is that what they always look like?  I just thought they would take longer to cook than that from the looks of them, and I saw on a few sites that people were cooking them overnight in the slow cooker. And yeah, I've only had grits in the Waffle House previously, so I have no clue what I'm doing. 

Um, Jewlz, grits are small. Like sand size. Are you sure that's not tapioca or something else?

And WH grits are amazing!! Butter butter and more butter!

Um, Jewlz, grits are small. Like sand size. Are you sure that's not tapioca or something else?

And WH grits are amazing!! Butter butter and more butter!

Yeah, ok, you were right... in my mind, they were much larger. I looked at them again, and they are not. I guess I will try just cooking some in a pot then this weekend and see what happens. LOL.

I've got some grits in the cupboard that a friend brought me last summer (I'm guessing its still good) and was thinking of putting some in the slow cooker tonight for breakfast tomorrow. Only problem is, I will need to cook much more than I can eat and I doubt DH would touch it. How long do you think it would keep in the fridge once cooked? What would be the best way to reheat it if you don't have a microwave? And can you freeze cooked grits? I've never done this before, clearly, even though I'm a Texan.. which I guess it kind of shameful, really. 

So....I know it's been almost 3 months since you posted this, but the best way to deal with leftover grits is to put them in a paper or plastic cup and pop them into the fridge.  Next morning, pop them out of the cup...you will have little cylinders of solidified grits.  Cut them into slices and saute them in a little butter or oil in a frying pan.  Serve with country ham and red eye gravy.....

So....I know it's been almost 3 months since you posted this, but the best way to deal with leftover grits is to put them in a paper or plastic cup and pop them into the fridge.  Next morning, pop them out of the cup...you will have little cylinders of solidified grits.  Cut them into slices and saute them in a little butter or oil in a frying pan.  Serve with country ham and red eye gravy.....

Oh my those sound tasty! (minus the ham for me, though. I'll take some veggie sausages! )

Polenta, the Italian answer to cornmeal mush, is tasty, extremely versatile, and an ideal accompaniment to all sorts of things. Though it can be bought ready-made, purists are correct in saying that what one makes at home is better. In short, how to make polenta.
Prep Time: 05 minutes
Cook Time: 30 minutes
Total Time: 35 minutesIngredients:
•1 pound or slightly more (500 g) coarsely ground corn meal
•(you want corn meal the consistency of fine to medium-grained sand, not flour)
•2 quarts (2 liters) boiling water (have more handy
*1 heaping teaspoon salt

Set the water on the fire in a wide bottomed pot and add the salt. When it comes to a boil, add the corn meal in a very slow stream (you don't want the pot to stop boiling), stirring constantly with a wooden spoon to keep lumps from forming. Continue stirring, in the same direction, as the mush thickens, for about a half-hour (the longer you stir the better the polenta will be; the finished polenta should have the consistency of firm mashed potatoes), adding boiling water as necessary. The polenta is done when it peels easily off the sides of the pot.

Yield: polenta to serve 4.

Making polenta from scratch like this takes a fair amount of effort, because you really do have to stir constantly, or the polenta will stick to the bottom of the pot and burn. If you like polenta, you should consider purchasing a polenta maker, which is a pot with a motor-driven paddle that takes care of the stirring for you. Also, while polenta is nice year round, making it in the summer will heat your kitchen, which is something you would likely rather do without. Commercially prepared polenta doesn't have the consistency of the home-made variety, but will work and is a terrific timesaver. Not to mention easier, and cool.



just in case anyone wants to make polenta.........i love it served with sauteed onions, fresh mushrooms, bell pepper, marinaria, and cheese........yummy