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Author: rharmelink Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 55993  
Subject: Corn grits/Polenta Date: 2/26/2013 10:55 PM
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When I was a kid, my Dutch grandmother used to make us Balkenbrij all the time. I loved it. It's similar to Scrapple -- corn meal with pig offal. My grandmother used to have to ask the butcher not to throw away parts of the pig during butchering so she could make it.

We would cut a slice off the loaf, fry it, then put butter and maple syrup on it.

But I haven't had it for over 20 years.

I also love sweet corn bread, which I understand is blasphemy to some southern chefs?

I just recently saw a Diners, Drive-In, and Dives episode where they made an up-scale Scrapple, using pork butt instead of pork offal. Which got me thinking about it again.

So I checked out Amazon, and got some Bob's Red Mill Corn Grits/Polenta. The deciding factor was a review that said it was "ridiculously easy" to make in the microwave. I got my delivery from Amazon today, and I have to say that was true. I made a single serving, and put butter and sugar on it. Delicious. Not bad for the first time I've ever prepared Corn Grits.

The "ridiculously easy" recipe:

-- 1 cup water
-- 1/4 cup coarse corn grits
-- A pinch of salt
-- A teaspoon of olive oil

Microwave for five minutes, stirring half-way through.

Any suggestions on variations to make to that basic recipe? For example, could it be easily made into a corn pudding? I'm thinking I could add ground sausage (or other meats) to it, form it into a loaf, and pretty much make some form of Scrapple.

One variation of the above recipe I saw was to add a little milk when stirring at the half-way point, to make the final product creamier. I'll probably try that next.
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