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You are supposed to boil it with lye, rinse it and scrub kernals together at the same time. Then you boil agail without lye and rinse again. This ensures your corn is free of lye.... Its safer.


This Southern girl loves grits! I bring back a supply whnveeer I get to the States. I usually get mine from the Old Guilford Mill in NC, not too far from my parents' house. They'll do mail order but you have to call or write, no email orders. The mill is over 200 years old so I guess they're not quite up-to-date with 21st century technology, though they do have a website. Anson Mill grits are great too.I've found the best way to introduce grits to non-Southerners is to really tart em up a lot. Grits and greens casserole, cheesy grits, grits souffle that kind of thing. Hide the sugar bowl or Cream of Wheat eaters will reach for that.To answer David's question, grits and polenta are kissing cousins but there are differences. Traditionally, grits were made from corn that had been soaked in a lye solution and then dried and ground to make what were originally called hominy grits (and grits are often still referred to in the lowcountry as hominy, confusing many). I don't think all grits these days are made using the lye but the good brands are I believe. Polenta is basically cornmeal ground dried corn. I'd say grits are more closely related to masa harina than to polenta.Whatever they are, they're good and I couldn't live without them. The oven method is interesting, never tried it. You can use a Charleston rice cooker if you have one, but most people don't. And substitute a little milk or cream for some of the water for really rich, creamy grits.

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