Everyone knows grits are southern. They come in envelopes. Ya stick the contents of one envelope inna cup, add some water ‘n stick it inna microwave for a minute.
Well I made some hominy from scratch one time, a lot of work, guess I should have ground it and made grits, doubt those will cook in the microwave though.
What's curious, now to get back to real history of food in America, is that in the pre-1900 cook books a lot of them made up north have a lot of recipes using grits, and often more than using them for cereal for breakfast, seen casseroles like you'd take to the family re-union, thought it was interesting and will give it a few days of research when I get done with what I'm working on.
Oh before I go, just to play nice, any of you guys and I'll include Lettie as one of the guys,
not know what hominy is and the fact you make it by using an alkaline substance to remove the hull and modify the structure of the rest of the grain?
OK, I've done my duty, back to making sinner-mon bread and my other tasks, I'm working on corn bread right now and I won't make everyone happy with it so I'll just PO everyone and explain how I make it and how easy it is to take the basic recipe and make it the way you want. LOL, I know Tex will eat it the way I do, it ain't yankee, it ain't reb, it's Del's way.