"Orval Fairbairn" wrote in message
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Hominy & grits? BLEAH!

Ignoramous. Hominy is a processed product of corn. It's also called posole in some
parts of the world. It's essentially corn kernels that are stripped of the indigestible
hulls. This is done either by soaking in lye or by crushing (the latter being pearly hominy).
Hominy is oft served by itself as a side dish. While I'm sure they use it in the deep
south too, it's got a big part in Chesapeake Bay cuisine, too. You can find it in cans
at the grocery store.

Grits are ground corn used to make a hot cereal. It's freqeuntly made of ground
hominy (e.g. Hominy Grits). I've never head anybody serving "hominy & grits"
it's either a bizarre combination or redundant terminology.

Grits isn't any worse than oatmeal. It's a whole lot better than some other
porridges, my wife is fond of Wheatina which to me looks and tastes like
toxic waste. The condiments with grits are pretty common stuff for porridges:
butter, salt, sugar.

Thr trouble with most Southern cooking is the use of bacon grease. Get
rid of the grease and you have a chance.

I've never found bacon grease in my grits. Besides anything tastes better
with bacon :-).