Paula Deen - Eat My Grits!
|photo courtesy of the inquisitr|
I know, I know... I have stooped so low as to jump onto the band wagon of that ole Cash Cow, Paula Deen. As we all know by now, the southern celebrity chef has announced she has Type2 diabetes and is a spokesperson for a diabetes drug. I felt as though I had to go there along with everyone else and blog about it when D and I had this breakfast for the 2cd morning in a row (I have it frequently but it has become his new favorite). It is a true twist on an old southern favorite ingredient: Grits!
Here is the back story (there is always a back story with me). While my good friend Deb was visiting we took a trip to Morse's Sauerkraut.
|look at all that PORK!|
|Cabbage for making Kraut|
"They're corn, of course. In the stone-ground method, "corn passes between two granite stones that crush and grind the grain slowly, generating a lower temperature than occurs in modern milling," writes Mrs. McIntosh in "Glorious Grits." Roller-milled grits results in a product with a longer shelf life, but vitamins and nutrients are lost.
Specifically, stone-ground, whole-grain grits maintain the high-fiber bran, or hull, "which is rich in antioxidants and B-vitamins," she writes. The germ, just under the hull, also contain B vitamins, protein and healthy fats, and contributes flavor.
The remaining endosperm is carbohydrate-rich but lacks nutrients offered by corn's other components. Factory-milled products generally remove the bran and germ, good for the producer, not so good for the consumer, Mrs. McIntosh writes.
Stone-grounds grits, because they maintain the fibrous components of corn, "are more coarsely textured. They take 20 to 25 minutes to cook" with an "improved texture, heartier in how it feels in the mouth, and retain the flavor of fresh corn," she says.
They also have to be cared for more gently than roller-milled grits. Keep them in the refrigerator.
Polenta, probably better known up North, is made from the smaller grindings of corn and cooks more quickly than grits. Keep the grinding going and you'll get cornmeal, which is flour-like.
Then you can get into color: Blue, white or yellow -- there is a rainbow of grits, cornmeal and polenta."here. One of Deen's recipes for grits contains 252 calories, 0 fiber (she uses instant or quick-cooking grits) and 102 mg of cholesterol!! see Paula's recipe here.