Of Grits and Polenta (New Foods -- Sort of)

This post really should be in my "New Foods" category - or would be if I'd written it last night or the night before.  Happily, I now have more grist for my post.  (Get it?  Grist?)

Corn is one of the most amazing foods I know.  Everybody loves sweet corn, I guess - how can you help loving sweet corn, fresh off the stalk in summer?  It's one of my favorite fresh vegies.

But  for real variety, you need to get into what dried corn can do for you.  On this trip, it was a true pleasure to enjoy dried corn in two ways -- the humble southern breakfast dish, grits, and an elegantly expressed polenta for dinner.

I should probably send apologies to my son-in-law, Charlie, for my previously dubious thoughts about grits.  Charlie is a fan of them - and I was too lame to try them last time I visited. Well, the jokes on me. I tried them and found they are delicious.  Unlike similar grain-based hot breakfast foods (e.g., oatmeal, cream of wheat), they DON'T NEED SWEETENING.  Now, tell me that's not a benefit, eh?  Delicious as they were served, tasty with butter.  I tried some syrup and realized it didn't really add to the flavor.  Go grits -- they may be the healthiest hot cereal I've tried.

Contrast this delightfully breakfast with its bolder cousin, polenta.  Tonight's dinner feature a thick polenta, lightly fried and delicately topped with a simple, thick, herbed tomato sauce.  Absolutely terrific. Sorry I didn't take a picture as the presentation was as nice as the flavor.

Those who know me well know I'm also a fan of southern-style corn bread.  We grind our own corn for it from our "Painted Mountain Corn" (more on this at http://www.seedweneed.com/index-1.html).   With that success under our belt, I need to see if Painted Mountain can be ground finally enough for grits or polenta with our Champion grain mill -- stay tuned for news!