Yellow grits
Sat Nov 25, 2017 12:32pm

There is white and yellow. White is the type used in the South as a porridge. Yellow grits is used in polenta. One cup grits to three cups of boiling water. Add in garlic powder, dried onions, salt, pepper, and a splash of olive oil. Bring to boil. Stir in grits until begins to thicken. Cover pan & cut off heat. Wait five minutes and stir and pour into cast iron frying pan. Let it cool. Cover with a flour sack cloth. Congeal in cool area of house overnight. Cut up solid polenta into squares. Deep fry in peanut oil until golden brown with a crust. Place on paper towels to absorb extra oil. Serve not with lots of butter. Or serve cold with soups and stews. My polenta was not a big hit at the thanksgiving dinner across the valley. Eight people. Few ate them. Okay by me. I brought them home. And am enjoying them as heated cornbread with my latest stew. Mm mm.

I quadrupled the recipe above. Made two equal batches at the same time because they both must be poured into a large cast iron pan at the same time one after the other. Shake pan to even out the gruel. There are a variety of ways to enhance the flavor. Some bake with a topping of cheese, etc. and then slice it up. Oh yeah, I don't have any square pans. Everything is cast iron, from six inch to 24 inches. Granted the curved pieces are odd man out. Each square is about 1" thick by 2" square. Another benefit of cornbread/polenta is it keeps out on the back porch in cool temperatures. Ask the Clamperts😀