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post #1 of 7
5/30/01 at 6:36pm
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Last week I posted a topic on the difference between grits and polenta. I was just wondering though, what kinds of dishes grits would be an appropriate side dish for ?. Thanks.
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post #2 of 7
5/30/01 at 7:41pm
Eggs and bacon...True southern breakfast.
They really don't eat grits for other meals in Louisiana.
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post #3 of 7
5/31/01 at 12:18am
Thought you'd enjoy this one, Margeret. A chef-instructor at J&W-Charleston once asked the class what the difference between grits and polenta was. The answer? $5 difference on the menu price!
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post #4 of 7
5/31/01 at 4:44pm
Don't forget Grtis 'n Gravy (sausage gravy, that is.)
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post #5 of 7
5/31/01 at 4:45pm
Don't forget Grtis 'n Gravy (sausage gravy, that is.)
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post #6 of 7
5/31/01 at 6:25pm
Shrimp and Grits is a wonderful Carolina tradition: grits, sharp cheddar hotsauce and butter combo. Rendered bacon, scallion and shrimp cooked in the bacon fat over top...not for the cholesterol-leary!

Fried grits aka grilled polenta...

Grits Souffle often served with pork dishes

Grits and Grillades..
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post #7 of 7
5/31/01 at 7:55pm
My Romanian grandmother called it mamaliga. Can't say she ever served it with sausage gravy, though. ;) Check this out: http://jewishfood.about.com/food/jew...blmamaliga.htm

[ May 31, 2001: Message edited by: Mezzaluna ]
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