Archived posting to the Leica Users Group, 2009/12/16
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Hi all, my wife is Scottish, we have porridge available for breakfast pretty well every day. Of course traditionally porridge is salted but I prefer a touch of sugar and milk on mine. My wife finds porridge when travelling unpalatable, even in Scotland, since they don't cook the salt in! FD On 16 Dec, 2009, at 21:23, Sonny Carter wrote: > Oatmeal is OK when you are going to stay inside and nurse a cold, because > it > is a nice stand-alone dish. It needs a pat of butter and some brown sugar > on top to make it have a little taste, and I like that. The long cooking > ones are where it's at, I agree. > > BUT, if you want a substantial breakfast, you need grits instead. It can > either be hominy grits or polenta, which is plain corn meal, but they need > to be cooked thoroughly and usually served with yard eggs and some kind of > nice breakfast meat. > > Down here in Louisiana that's probably a sausage, and there are lots of > smoked meats available with great taste. > > Getting back to the Grits, here's a recipe that works pretty good. if you > can't find grits, course ground corn meal (polenta) will work just fine. > > 2 tablespoons butter > 1/2 tsp salt > 2 cups water > 1/2 cup stone- or water-ground whole-grain grits (or polenta) > 1 to 2 cups milk, cream, half-and-half, water, or stock > > Bring salted water to a boil. Stir in the grits, add butter , return to a > boil, and reduce heat. > > Cook grits at a low boil for 10 minutes or so, until they are very thick > and > have absorbed most of the water, stirring often to prevent them from > sticking. > > Add a little of the milk or cream to the pot and turn the heat real low, > allowing the grits to simmer, and keep on adding until the consistency is > slightly soupy, but won't run off the spoon. > > Real good with eggs over easy, and biscuits too. but some people think > that's too much starch. > > Now, if you want to, you can drop some grated cheese in there, and call it > cheesy grits, but that's a whole different thing. > > > Regards, > > Sonny > http://www.sonc.com > http://sonc.stumbleupon.com/ > Natchitoches, Louisiana > (+31.754164,-093.099080) > > USA > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information