I miss Grits! Advice?

3584 Views 11 Replies 8 Participants Last post by Koalamom, Feb 12, 2010

ginnybee

Discussion Starter · Feb 7, 2010

I'm a transplanted Southerner who loves grits with breakfast (or dinner: spinach-cheese grits, shrimp and grits, grits and grillades...), but doesn't seem to have any (easy) TF-friendly options. When I say grits, I mean hominy grits - not polenta or ground cornmeal with is often labeled "grits". Hominy grits are pre-soaked in lime so they're digestible. The only hominy grits sold around here are degerminated and not organic (GMO undoubtedly).

I'm wondering if anyone knows of a source for whole grain, organic hominy grits. The only ones I've found are Anson Mills grits online - which I'll order if nothing else is available. They have quick grits (20 minutes) and antebellum grits (2 hours). Have you tried these?

Do any of you grits-eaters DIY - grind and lime-soak your own? How do-able is that for a busy mom about to have baby #3?

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Koalamom

· #2 · Feb 7, 2010

I havent checked it out, but what about bobs red mill cornmeal, coarsely ground. They do have masa flour so they may have masa coarsely ground.

Or what about checking azure standard? They ship if you are not part of their coop

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luv2eatamango

· #3 · Feb 8, 2010

I also love grits and have been making do with lime-soaking my polenta.

I am not familiar with all of the corn variations but would this work?
http://www.purcellmountainfarms.com/Masa%20Harina.htm

These are not organic unfortunately, but it says that they are from non-GMO posole and lime/lye prepared.

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Karen

· #4 · Feb 9, 2010

I've been buying organic bulk grits and soaking them in lime water. Please tell me this isn't awful, because I LOVE them. The lime makes them super good!

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ginnybee

Discussion Starter · #5 · Feb 9, 2010

Alright. I am very pregnant and seriously craving grits. I bit the bullet and bought 10 lbs. from Anson Mills. My justification was that I haven't been able to find real hominy corn around here anyway, and if I'm going to have to order hominy and pickling lime online, I might as well spend more to get real grits before I have this baby. I thought about masa flour as well, but it's too fine a consistency. When I run out of these, I'll be more DIY and soak my own. For now, I think I was looking for an enabler.

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Koalamom

· #6 · Feb 9, 2010

Quote:

Originally Posted by *Karen*

I've been buying organic bulk grits and soaking them in lime water. Please tell me this isn't awful, because I LOVE them. The lime makes them super good!

Just be careful. Lime is toxic. Sally Fallon says to soak in lime and her directions are wrong and could do harm. In mexico, etc, they soak the whole corn on lime water and then rinse very well since it is toxic to eat. Then they grind it after on a stone type pestle. Sally says to soak the cornmeal in lime and that way you cannot rinse the corn of the lime and then you have to eat it. (just to set things straight, this is not the citrus lime I am am talking about)

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beanma

· #7 · Feb 9, 2010

I'm not a TF-er, but you might check out www.asouthernseason.com . They're sort of the Harry & David of the south. More candy and less fruit, but they have grits and BBQ sauce and stuff like that.

good luck!

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rhiandmoi

· #8 · Feb 10, 2010

Why would you re-soak your hominy? Hominy is already treated with lime.

I usually buy cracked hominy at the Mexican Grocery store, the Goya brand, (not organic). In Ecuador they use hominy to make a thick sweet breakfast porridge.

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Teenytoona

· #9 · Feb 10, 2010

I made DH amaranth once for breakfast and he said it reminded him alot of grits. Maybe you could try this kind of an alternate?

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greenmom4

· #10 · Feb 12, 2010

Quote:

Originally Posted by bluebirdmama1

Really? I made polenta awhile ago and soaked it in lime, and then I strained it and soaked again in water overnight. Would that do the trick (I got the directions from Cheeseslave's blog)?

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greenmom4

· #11 · Feb 12, 2010

Quote:

Originally Posted by rhiandmoi

Why would you re-soak your hominy? Hominy is already treated with lime.

I believe because traditionally, hominy was soaked for 1-2 weeks at a time. Conventional hominy is only soaked for about 40 min or so (per Cheeseslave).

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Koalamom

· #12 · Feb 12, 2010

Quote:

Originally Posted by greenmom4

Really? I made polenta awhile ago and soaked it in lime, and then I strained it and soaked again in water overnight. Would that do the trick (I got the directions from Cheeseslave's blog)?

That may be enough. I stopped messing with cormmeal since we are allergic to corn.

I wanted to share that as I was eating teff porridge this morning, it reminded me of grits and tastes like it too. Have you tried teff?

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