Just watched this. Awesome! In reading your email this morning, people don't relize that wheat is the only grain that is not GMO. We are farmers and we have never sprayed our wheat with any chemicals. Wheat is wheat plain and simple!! Great video!! Thank you!
OMG!!! I am so excited. I do grind my own corn and sift it to make my corn bread, but I didn’t know what to do with the grind after I sifted. I just ran across this today! Thank you so much!!!❤😂
So the 3 o'clock position worked best for you. Great! If you want really creamy, I use American cheese or Velveeta. A combo of American, sharp cheddar and some parmesan is really fancy. A splash of heavy cream even richer... As a 6 year old, I had been very sick. My mother fed me cheese grits in bed. I thought I was in heaven. Love ya. 🥰
Love cheese grits! We eat them just like you and then left overs are made into a patty and fried, replacing potatoes for breakfast with eggs and bacon or sausage! Yum!
I add the butter and salt in with the water.. and often brown some whole wild hog sausage ( browned and crumbled) in near the end .. then load a man size bowl up with grits an throw 2 fried farm fresh eggs in top for a hearty breakfast
Great video. I am in the process of making my first round of grits using a coffee grinder. I have decided to soak them for 24 hours. Since this is a small batch ... for just me, I am happy with the coarseness of the fist round
My aunty made some whole kernel grits one morning during deer season. All six hunters came back to the house later that morning with the same "my colon tapped me on my shoulder & said RUN" story. She smiled with a he he he smirk. I started milling my own grains as a medical officer on a remote underserved atoll 12 years ago. Love my new Mockmill Professional 200. Oh, & add some shrimp to those grits. Laissez les bon temps rouler!!!
My husbands family always served cheese grits on Christmas morning with ham and fruit salad. They add eggs to their recipe, garlic powder and cheese, poured it into a 9x13 Pyrex dish and topped with cheese, too. They put it back into the oven to melt. It is a family favorite!!! Our son-in-laws particularly ask for cheese grits!💗
Historical aside: back in the middle ages, "gruel" was basically just a hot porridge whose main ingredient was whatever dried cereal grain was handy ... enriched and garnished with whatever was handy and within means, be it milk, butter, cheese, greens (fresh or preserved), or fruit (ditto). People of greater means added more prized garnishes like eggs, cured meats, preserved seafood, and/or various other tasty luxury goodies. Castles usually fed their staff the same way - lower caste workers got the cheaper enrichments & garnishes, middle caste people usually got some upgrades, and the nobles and officers usually got the best of what was available du jour. As it turns out, that motif seems to have held pretty true all over the world, across off of recorded history, regardless of whether the base starchy staple is corn (read: polenta/grits), wheat, rye, oats, potatoes, and (moving eastwards) sorghum, cassava, rice (read: congee, pilafs, stirfries, etc), etc. Aside from it being based on rice grits instead of corn grits, there is no major thematic difference between italian polenta or cajun grits and say, chinese congee. Same general thing, but different starch base and additions. Ive been self studying global cuisine, and that insight leaped out at me after reading your post, and demanded to be written. 🫠
Great video! We also love shrimp & grits here in Florida. True Southern staple in our kitchen! Thanks for explaining how to mill our own grits, anxious to try this.
You will love it! I just got mine a couple months ago and have loved milling my own grains for sourdough breads and English muffins, haven’t milled my corn yet but looking forward to it!
I plugged up my Mockmill trying to grind dent corn. Be careful. I had to chop the corn up in the blender first before the mill would grind it. I have a Ninja blender, which isn't powerful enough to grind it very fine.
First i want to let you know I love the channel and want to thank you for your time that it takes to produce a video & sharing your info. Corn grits are OK, but if you want true southern Grits you need to make Hominy (using the nixtamalization process like you do to make your Maza to make tortillas) but don't grind them wet. Dry the Hominy in a dehydrator and after they are dry grind them for your Grits. I use the Wonder Mill Jr. to grind them ( by hand) and it is easy and fast. God Bless, Fred J.S.
Actually I have done a ton of research lately, and (shockingly) grits as we know it are not hominy. They are called hominy, but it is mistakingly called that. Traditionally Americans haven’t nixtamalized grits, but the Native Americans did. The Native Americans nixtamalized corn and had fed grits to English settlers but the nixtamalizion process never made it to Europe and wasn’t really taken up by colonists. Cooked grits were called hominy. Uncooked grits were just called grits. Again this is all fascinating research and all VERY confusing and hard to sort out. I would love to know your sources!! From what I can tell, we have mistakingly called grits hominy when they aren’t nixtamalized. Look for a video on this soon because once I get this all sorted out i will post it!
This is not about grits, although I LOVE grits and will be making this as soon as I can get my hands on some sharp cheddar cheese. But this is about bread. I had been looking for a simple freshly milled wheat bread recipe. I have tried a couple of others and they came out hard as a brick. Not good. Then I found yourcrecipe for 'Simple Yeast Bread with Freshly Milled Grains' and today I decided to give it a try. I figured it couldn't be any worse than the ones I had already tried. LOL I used hard white wheat and I did sift it once. Otherwise I just followed your recipe. It turned out PERFECT. I am so excited!!! It is just the right texture and such a good flavor. And it wasn't all complicated. I can make this. I used to make bread when I was younger and had hands that still worked. I made this in my Kitchenade mixer and it is great. I can even still feel my hands and shoulders!!! Thank you so much!!! You have blessed me so much by posting this recipe. I hope the Lord blesses you and your channel in return. And I WILL be trying out the grits.
@@GrainsandGrit I believe you. I just can't handle that much bran. I've only had my Mockmill about a month and and my tummy doesn't handle all that fiber so well yet. I also got the Mockmill Flakelovers Flaker. Just got it this week and haven't really had a chance to give it a try. But just running some Oat Groats through to test it they look good. And I love my Mockmill, so if this works as well I'm sure I will love it. Thank you again for the wonderful recipe!!!
Felicia, love your channel! Newby here, to milling my own grain using a Grainmaker manual mill. I’ve seen other channels which nixtalamalize and dehydrate the corn before making grits and cornbread. What are your thoughts on this process?
Comments: That more closely resembles polenta than grits to my eye. However, I preface that with the fact that there is no one single standardized way to turn corn into corn porridge, and different households and brands, and countries, do it differently depending on the type of corn and equipment at hand. That said, here are some different corn products used to make different types of porridge ... not a complete list. 1) Yellow Polenta Meal (ex: Roland Polenta Meal - Fine): AFAIK this is yellow dent corn that has usually been degerminated (to increase shelf life), then milled med-fine, then sieved to remove the corn flour (for other products). Whats left is a nice stable versatile easy sprinkling and moderately fast cooking yellow grit/meal. In italy they use this type of product for POLENTA, which is fully cooked out until fairly stiff and well gelatinized, and is then mounted with butter and grated parm (the real stuff, grated starpoint not microplaned). VARIATION: White Grits (ex: Quaker Quick 5 min Grits): Same as above, except White Corn is used instead of yellow. Think of this as a sort of compromise/hybrid between the manufacturing ease of (1) and the visual appearance & flavor of (2). 2) White Hominy Grits (aka instant or southern grits). Technically, this can be milled from either dent or popping (aka flint) corn, regardless of color (white or yellow corn) .... but AFAIK most commercial versions are made from the cheapest and most abundant variety which here in the US is yellow dent (feed corn). This corn is first nixtamalized with caustic alkalai to remove the tough pericap (skins). Then its rinsed to remove the alkalai, leaving behind just the white inner starch of the kernels. Then things branch off depending on what your making. If you wet grind it right away, you have fresh corn tortilla dough. If you dehydrate it and then mill it and sieve it to separate it, you get grit (aka white hominy grits), and flour (masa harina). White Hominy Grits and Yellow Polenta Meal look cook and taste very differently from each other, even though they can be made from the same yellow dent corn. Here in the US, people often conflate Polenta Grits with Hominy Grits, which are different products ... but hey, people always call stuff whatever they grew up calling it. Labels dont affect the flavor - only the type of corn and how its processed milled and prepared does. 😊 Polenta grits retain the color of the skins of the kernels it was milled from, but its nearly always yellow, has a deeper corn flavor and a heartier mouthfeel, and is slower cooking. Hominy Grits tend to be whitish or ivory colored, are faster cooking, milder tasting, and a lighter smoother mouthfeel. Now, for home milled grits using non nixtamalized corn (essentially polenta grit), i recommend sieving off the flour with a 40 or 50 mesh sieve, so you just have the grit without the flour mixed in ... its cooks so much more easily that way. Save the flour for use in cornbread or muffins, and just use grit to make grits. One last tip on milling to be aware of, esp if youre using a stand mixer with a grain mill attachment ... popcorn (aka flint corn) is HARD STUFF (much harder than dent corn), and is similar in hardness to dried chickpeas (the hardest pulse in the edible plant kingdom BTW) and if your mixer is less than 500w (my KSM5 Pro is only 350w) you need to BE CAREFUL not to feed the kernels too rapidly or you risk stripping the motor.
@@GrainsandGrit You are VERY welcome. 😀👍 To answer: In general, I love to learn new stuff, and ive always had a life long knack for self instruction, and over time ive dabbled in (and usually gotten fairly good at) more hobbies than I could shake a stick at ... I guess I never outgrew overturning rocks as a kid, to see what was underneath. I also enjoy shareing & discussing same along the way - which has the double benefit of helping others on the same path (ie, thankyous) while also testing and refining my own understanding of stuff (via helpful well informed factual corrections - "the only thing better than learning something new is unlearning something wrong"). More concisely, I read a lot, and I try stuff - If I fail, I take notes then read/watch some more so I can try again, and if I succeed I take notes on what worked and fiddle a bit to see of I can do even better. I keep going until either my skill or understanding hit an upper bound, then I tend to get bored and look for new rocks (hobbies) to explore. Sorry for being longwinded - as a retired/disabled engineer, I have too much time on my hands. I try to keep busy by learning, otherwise I start cracking noxious puns, and shortly thereafter I gotta open windows to avoid choking. 😉
@@GrainsandGrit ADDENDUM: For completeness, I added a common variation to #1 above to include brands (ex: Quaker) using degerminated white corn that havent undergone the nixtamalization used in type #2.
Yummy!.. I really enjoy your channel. I swear woman you cook grits on a higher temp. than I have ever seen! I'm old though. My mama taught to medium boil, about 3-5 minutes, then turn down and simmer low and slow for a long while, which is what I still do. However, a few years ago I have learned how much creamier adding a cup or so of milk after about 30-45 minutes in makes the grits! Creamiest ever !! For your amount I'd probably add two cups. You should try it sometime when you have time to cook it a bit slower. I promise you it is worth the time. However, you have to simmer, not boil the heck out of it. lol ~~ I can't wait until I get my mockmill to start learning how to grind and cook bread, grains, corn, etc. All of which YOU have convinced this old lady to do! 🙂 We use to grind our own when I was a kid, but I've forgotten much of it. Thank you for your channel. I watch on tv mostly, so can not comment, but I do hit the like button. I am just now trying to learn how to send super thanks. :-)
lol I actually try to simmer it, but being on this electric oven it is hard to do because it just won't cool off fast enough! I'm looking forward to the day we swap it out for propane! Way easier to control the temp. So glad this channel has encouraged you to start milling again!!! Thanks for commenting!
@@GrainsandGrit I hear ya. I've been trying to cooking on my Mom's electric (white top, pain in the butt) for over a year. I'm accustomed to propane! Try to milk sometime, you will be amazed. In fact, I got up an cooked myself a small pot of grits after watching your vid! Hand on Bible.. lol
So far as I know, I've only had canned grits but certainly not any from scratch. What I had wasn't in any way wonderful. However, I am willing to try your recipe. I have a new electric Krups Coffee & Nut grinder and I have a large Ninja, so I may compare results. Being just me, I will have to make a much smaller batch unless you (or somebody else) shows how to do what "Lil Miss Baker" mentions about making patties to fry. Do you know how to make the "corn cake" or whatever it is called that is served in some Mexican restaurants? It's like a dry cream of corn mixture. I would really love to figure that one out. Thanks.
I didn't even know canned grits were a thing! Sounds nasty. Now, those corn cakes sounds a bit like jonny cakes or hoe cake: ruclips.net/video/ikApJNfV5a8/видео.html
So grits and hominy grits are two different things? What about nixtamalization and the ability to unlock those B vitamins. I'm totally confused now. So does this mean that the sifted "byproduct" you use for cornbread is also NOT nixtamalized?
Yeah this is a pretty intense research project I am doing at the moment. The first time European colonists were introduced to grits was when the Native Americans served it to them. The Native Americans DID nixtamalize their corn, but the Europeans had no idea what that was. In fact, they had never even had corn before. As far as we can tell, Europeans and American colonists never picked up the nixtamalization process. So when the South started making grits they weren’t nixtamalizing. They were fine so long as they also had access to wheat (where B vitamins are fully available without any sort of processing). Now why we call grits hominy when they’re not TRUE hominy is difficult to pinpoint. From what I have seen, Southerners called COOKED grits hominy while uncooked grits were called grits.
I’ve always thought that Polenta is ground (usually yellow) corn but southern grits (like jim dandy brand) is hominy. Nixtamalized white corn. Is that not the case?
I have repeatedly bought the Azure Market yellow whole organic corn. I've requested an answer from Azure on the type flint or dent and if I get a reply I will update.
I didn't like the popcorn for grits! Although, it looked great and the texture was on par, the flavor is share, almost like burnt popcorn with bits of kernals. (because I used a vitamix dry container)
my recent leap to milling my own flour was launched by my ownership of five coffee grinders. please do not use your coffee grinders for anything other than coffee. it's not designed for that.
Just watched this. Awesome! In reading your email this morning, people don't relize that wheat is the only grain that is not GMO. We are farmers and we have never sprayed our wheat with any chemicals. Wheat is wheat plain and simple!! Great video!! Thank you!
Right on!
OMG!!! I am so excited. I do grind my own corn and sift it to make my corn bread, but I didn’t know what to do with the grind after I sifted. I just ran across this today! Thank you so much!!!❤😂
YAY!! Now you know to throw the leftover grits in a pot of boiling water and enjoy!
So the 3 o'clock position worked best for you. Great! If you want really creamy, I use American cheese or Velveeta. A combo of American, sharp cheddar and some parmesan is really fancy. A splash of heavy cream even richer... As a 6 year old, I had been very sick. My mother fed me cheese grits in bed. I thought I was in heaven. Love ya. 🥰
Oh if I’m going to be sick, eating cheese grits is the way to go!!!
Love cheese grits! We eat them just like you and then left overs are made into a patty and fried, replacing potatoes for breakfast with eggs and bacon or sausage! Yum!
Yes those are great too!!
I add the butter and salt in with the water.. and often brown some whole wild hog sausage ( browned and crumbled) in near the end .. then load a man size bowl up with grits an throw 2 fried farm fresh eggs in top for a hearty breakfast
Wow!
Great video. I am in the process of making my first round of grits using a coffee grinder. I have decided to soak them for 24 hours. Since this is a small batch ... for just me, I am happy with the coarseness of the fist round
Interesting. Soak them in water? What for?
Never had grits before. I will def make now as I have recently purchased a stone mill. Thank you, I really enjoy your Chanel.
I love grits! My son lives in Charleston, SC and I always have to have grits when I go visit! I will be trying your recipe soon! Thanks!
Thanks Felisha for making this video! We cook ground pork sausage up and add the water, the grits then cheese for a one pot breakfast.
Ooooo yum!!!!!
My aunty made some whole kernel grits one morning during deer season. All six hunters came back to the house later that morning with the same "my colon tapped me on my shoulder & said RUN" story. She smiled with a he he he smirk. I started milling my own grains as a medical officer on a remote underserved atoll 12 years ago. Love my new Mockmill Professional 200. Oh, & add some shrimp to those grits. Laissez les bon temps rouler!!!
What are "whole kernel grits?" Isn't that a misnomer?
My "yankee" family as you call it sure does know what grits are and we enjoy them for breakfast alot😊
Love that!
My husbands family always served cheese grits on Christmas morning with ham and fruit salad. They add eggs to their recipe, garlic powder and cheese, poured it into a 9x13 Pyrex dish and topped with cheese, too. They put it back into the oven to melt. It is a family favorite!!! Our son-in-laws particularly ask for cheese grits!💗
Historical aside: back in the middle ages, "gruel" was basically just a hot porridge whose main ingredient was whatever dried cereal grain was handy ... enriched and garnished with whatever was handy and within means, be it milk, butter, cheese, greens (fresh or preserved), or fruit (ditto). People of greater means added more prized garnishes like eggs, cured meats, preserved seafood, and/or various other tasty luxury goodies. Castles usually fed their staff the same way - lower caste workers got the cheaper enrichments & garnishes, middle caste people usually got some upgrades, and the nobles and officers usually got the best of what was available du jour.
As it turns out, that motif seems to have held pretty true all over the world, across off of recorded history, regardless of whether the base starchy staple is corn (read: polenta/grits), wheat, rye, oats, potatoes, and (moving eastwards) sorghum, cassava, rice (read: congee, pilafs, stirfries, etc), etc. Aside from it being based on rice grits instead of corn grits, there is no major thematic difference between italian polenta or cajun grits and say, chinese congee. Same general thing, but different starch base and additions.
Ive been self studying global cuisine, and that insight leaped out at me after reading your post, and demanded to be written. 🫠
🤤 Yum! I think I'm going to try these in the Instant Pot and see how they turn out
Oh I love my grits I had some this morning but not yet freshly milled getting grains slowly
I absolutely LOVE your “milling station”!!!! Girl I need a “milling station”!! 🙌🏼👏🏼🥰
I had these growing up in VA! But I've never tried to make them. This looks easy! Thanks for sharing. My kiddo will hopefully love these.
I’ve never known a kid to not like cheese grits. If a child rejects cheese grits, they need their head examined in my opinion lol
Oh this Yankee says Thank You!
Thank you ,I have learned alot from you.Cant wait until I can afford a stone ground grinder.
Can’t wait to try it
Great video! We also love shrimp & grits here in Florida. True Southern staple in our kitchen! Thanks for explaining how to mill our own grits, anxious to try this.
Incredibly enough I have never made shrimp and grits but I need to. They are so good!
Do you ever use hominy to make grits, or do you prefer dent corn?
I can't find any evidence that grits were ever made from actual hominy. It seems to be a misnomer.
Love grits!!! Love cheesy grits!!
Shrimp and grits yummy
I can't wait for my mockmill to arrive so I can try this
You will love it! I just got mine a couple months ago and have loved milling my own grains for sourdough breads and English muffins, haven’t milled my corn yet but looking forward to it!
I plugged up my Mockmill trying to grind dent corn. Be careful. I had to chop the corn up in the blender first before the mill would grind it. I have a Ninja blender, which isn't powerful enough to grind it very fine.
First i want to let you know I love the channel and want to thank you for your time that it takes to produce a video & sharing your info. Corn grits are OK, but if you want true southern Grits you need to make Hominy (using the nixtamalization process like you do to make your Maza to make tortillas) but don't grind them wet. Dry the Hominy in a dehydrator and after they are dry grind them for your Grits. I use the Wonder Mill Jr. to grind them ( by hand) and it is easy and fast. God Bless, Fred J.S.
Actually I have done a ton of research lately, and (shockingly) grits as we know it are not hominy. They are called hominy, but it is mistakingly called that. Traditionally Americans haven’t nixtamalized grits, but the Native Americans did. The Native Americans nixtamalized corn and had fed grits to English settlers but the nixtamalizion process never made it to Europe and wasn’t really taken up by colonists.
Cooked grits were called hominy. Uncooked grits were just called grits.
Again this is all fascinating research and all VERY confusing and hard to sort out. I would love to know your sources!! From what I can tell, we have mistakingly called grits hominy when they aren’t nixtamalized.
Look for a video on this soon because once I get this all sorted out i will post it!
I like to add green chilies and serve with Mexican food.
Oh yum!! I’m going to have to try that!
So for the grits and flour for cornbread the kernels don't have to be nixtamalized?
Nope. And they never were, to the best of my research.
I love cheese grits, I will be making this very soon...
Looks yummy
This is not about grits, although I LOVE grits and will be making this as soon as I can get my hands on some sharp cheddar cheese. But this is about bread.
I had been looking for a simple freshly milled wheat bread recipe. I have tried a couple of others and they came out hard as a brick. Not good. Then I found yourcrecipe for 'Simple Yeast Bread with Freshly Milled Grains' and today I decided to give it a try. I figured it couldn't be any worse than the ones I had already tried. LOL I used hard white wheat and I did sift it once. Otherwise I just followed your recipe. It turned out PERFECT. I am so excited!!! It is just the right texture and such a good flavor. And it wasn't all complicated. I can make this.
I used to make bread when I was younger and had hands that still worked. I made this in my Kitchenade mixer and it is great. I can even still feel my hands and shoulders!!!
Thank you so much!!! You have blessed me so much by posting this recipe. I hope the Lord blesses you and your channel in return. And I WILL be trying out the grits.
That's wonderful! Thanks for sharing!! You really don't have to sift it either. I promise it works.
@@GrainsandGrit I believe you. I just can't handle that much bran. I've only had my Mockmill about a month and and my tummy doesn't handle all that fiber so well yet.
I also got the Mockmill Flakelovers Flaker. Just got it this week and haven't really had a chance to give it a try. But just running some Oat Groats through to test it they look good. And I love my Mockmill, so if this works as well I'm sure I will love it.
Thank you again for the wonderful recipe!!!
This looks heavenly!
Felicia, love your channel! Newby here, to milling my own grain using a Grainmaker manual mill. I’ve seen other channels which nixtalamalize and dehydrate the corn before making grits and cornbread. What are your thoughts on this process?
Stay tuned! I'm researching for a video on this very thing in the near future.
Comments: That more closely resembles polenta than grits to my eye. However, I preface that with the fact that there is no one single standardized way to turn corn into corn porridge, and different households and brands, and countries, do it differently depending on the type of corn and equipment at hand. That said, here are some different corn products used to make different types of porridge ... not a complete list.
1) Yellow Polenta Meal (ex: Roland Polenta Meal - Fine): AFAIK this is yellow dent corn that has usually been degerminated (to increase shelf life), then milled med-fine, then sieved to remove the corn flour (for other products). Whats left is a nice stable versatile easy sprinkling and moderately fast cooking yellow grit/meal. In italy they use this type of product for POLENTA, which is fully cooked out until fairly stiff and well gelatinized, and is then mounted with butter and grated parm (the real stuff, grated starpoint not microplaned). VARIATION: White Grits (ex: Quaker Quick 5 min Grits): Same as above, except White Corn is used instead of yellow. Think of this as a sort of compromise/hybrid between the manufacturing ease of (1) and the visual appearance & flavor of (2).
2) White Hominy Grits (aka instant or southern grits). Technically, this can be milled from either dent or popping (aka flint) corn, regardless of color (white or yellow corn) .... but AFAIK most commercial versions are made from the cheapest and most abundant variety which here in the US is yellow dent (feed corn). This corn is first nixtamalized with caustic alkalai to remove the tough pericap (skins). Then its rinsed to remove the alkalai, leaving behind just the white inner starch of the kernels. Then things branch off depending on what your making. If you wet grind it right away, you have fresh corn tortilla dough. If you dehydrate it and then mill it and sieve it to separate it, you get grit (aka white hominy grits), and flour (masa harina). White Hominy Grits and Yellow Polenta Meal look cook and taste very differently from each other, even though they can be made from the same yellow dent corn.
Here in the US, people often conflate Polenta Grits with Hominy Grits, which are different products ... but hey, people always call stuff whatever they grew up calling it. Labels dont affect the flavor - only the type of corn and how its processed milled and prepared does. 😊
Polenta grits retain the color of the skins of the kernels it was milled from, but its nearly always yellow, has a deeper corn flavor and a heartier mouthfeel, and is slower cooking. Hominy Grits tend to be whitish or ivory colored, are faster cooking, milder tasting, and a lighter smoother mouthfeel.
Now, for home milled grits using non nixtamalized corn (essentially polenta grit), i recommend sieving off the flour with a 40 or 50 mesh sieve, so you just have the grit without the flour mixed in ... its cooks so much more easily that way. Save the flour for use in cornbread or muffins, and just use grit to make grits.
One last tip on milling to be aware of, esp if youre using a stand mixer with a grain mill attachment ... popcorn (aka flint corn) is HARD STUFF (much harder than dent corn), and is similar in hardness to dried chickpeas (the hardest pulse in the edible plant kingdom BTW) and if your mixer is less than 500w (my KSM5 Pro is only 350w) you need to BE CAREFUL not to feed the kernels too rapidly or you risk stripping the motor.
Wow, thanks for sharing all this helpful info! May I ask how you learned all of this?
@@GrainsandGrit You are VERY welcome. 😀👍
To answer: In general, I love to learn new stuff, and ive always had a life long knack for self instruction, and over time ive dabbled in (and usually gotten fairly good at) more hobbies than I could shake a stick at ... I guess I never outgrew overturning rocks as a kid, to see what was underneath. I also enjoy shareing & discussing same along the way - which has the double benefit of helping others on the same path (ie, thankyous) while also testing and refining my own understanding of stuff (via helpful well informed factual corrections - "the only thing better than learning something new is unlearning something wrong").
More concisely, I read a lot, and I try stuff - If I fail, I take notes then read/watch some more so I can try again, and if I succeed I take notes on what worked and fiddle a bit to see of I can do even better. I keep going until either my skill or understanding hit an upper bound, then I tend to get bored and look for new rocks (hobbies) to explore.
Sorry for being longwinded - as a retired/disabled engineer, I have too much time on my hands. I try to keep busy by learning, otherwise I start cracking noxious puns, and shortly thereafter I gotta open windows to avoid choking. 😉
@@GrainsandGrit ADDENDUM: For completeness, I added a common variation to #1 above to include brands (ex: Quaker) using degerminated white corn that havent undergone the nixtamalization used in type #2.
Nice! Love your channel my friend… keep sharing, I’m subscribed 🙏😀
Welcome!!!!
The proper ratio of grits to liquid is one part grits to four parts liquid .
"Breakfast. Duh". Lol lol
I have a kitchen aid grinder wonder if it will grinds corn for grits 🤔
Probably - you just need a rough grind.
Yummy!.. I really enjoy your channel. I swear woman you cook grits on a higher temp. than I have ever seen! I'm old though. My mama taught to medium boil, about 3-5 minutes, then turn down and simmer low and slow for a long while, which is what I still do. However, a few years ago I have learned how much creamier adding a cup or so of milk after about 30-45 minutes in makes the grits! Creamiest ever !! For your amount I'd probably add two cups. You should try it sometime when you have time to cook it a bit slower. I promise you it is worth the time. However, you have to simmer, not boil the heck out of it. lol ~~ I can't wait until I get my mockmill to start learning how to grind and cook bread, grains, corn, etc. All of which YOU have convinced this old lady to do! 🙂 We use to grind our own when I was a kid, but I've forgotten much of it. Thank you for your channel. I watch on tv mostly, so can not comment, but I do hit the like button. I am just now trying to learn how to send super thanks. :-)
lol I actually try to simmer it, but being on this electric oven it is hard to do because it just won't cool off fast enough! I'm looking forward to the day we swap it out for propane! Way easier to control the temp.
So glad this channel has encouraged you to start milling again!!! Thanks for commenting!
@@GrainsandGrit I hear ya. I've been trying to cooking on my Mom's electric (white top, pain in the butt) for over a year. I'm accustomed to propane! Try to milk sometime, you will be amazed. In fact, I got up an cooked myself a small pot of grits after watching your vid! Hand on Bible.. lol
So far as I know, I've only had canned grits but certainly not any from scratch. What I had wasn't in any way wonderful.
However, I am willing to try your recipe.
I have a new electric Krups Coffee & Nut grinder and I have a large Ninja, so I may compare results.
Being just me, I will have to make a much smaller batch unless you (or somebody else) shows how to do what "Lil Miss Baker" mentions about making patties to fry.
Do you know how to make the "corn cake" or whatever it is called that is served in some Mexican restaurants?
It's like a dry cream of corn mixture. I would really love to figure that one out.
Thanks.
I didn't even know canned grits were a thing! Sounds nasty. Now, those corn cakes sounds a bit like jonny cakes or hoe cake: ruclips.net/video/ikApJNfV5a8/видео.html
Looks yummy!
can you use the sifted fine corn flour for corn bread?
Yep! I do all the time 😀
😊
Do you have to niximalize your corn first?
Nope
@@GrainsandGrit great thank you. I learn a lot off your channel
Anyone know which setting I would use for a MockMill 100 to mill grits?
I have this question too
Can I use dried hominy to make grits? Or cornmeal?
Cornmeal is too fine.
@@GrainsandGrit I guess the question is is hominy the same as dried corn? I’ve got an old antique hand grinder. It grinds thicker.
More like instant grits.
R u in Florida?
Yep!
Is the dent corn nixamalized?
Nope
Looking delicious but I never tried grit at all.
What a pity! They're delicious :-)
@@GrainsandGrit I know but it’s hard to find the ingredients here in uk but I found a corn flour for making grits in Amazon and I will give it a try.
So grits and hominy grits are two different things? What about nixtamalization and the ability to unlock those B vitamins. I'm totally confused now. So does this mean that the sifted "byproduct" you use for cornbread is also NOT nixtamalized?
Yeah this is a pretty intense research project I am doing at the moment. The first time European colonists were introduced to grits was when the Native Americans served it to them. The Native Americans DID nixtamalize their corn, but the Europeans had no idea what that was. In fact, they had never even had corn before.
As far as we can tell, Europeans and American colonists never picked up the nixtamalization process. So when the South started making grits they weren’t nixtamalizing. They were fine so long as they also had access to wheat (where B vitamins are fully available without any sort of processing).
Now why we call grits hominy when they’re not TRUE hominy is difficult to pinpoint. From what I have seen, Southerners called COOKED grits hominy while uncooked grits were called grits.
I’ve always thought that Polenta is ground (usually yellow) corn but southern grits (like jim dandy brand) is hominy. Nixtamalized white corn. Is that not the case?
Does the corn need to be nixtamalized?
No
I was also wondering about this.
No. This is a HUGE research process I am doing, but stone grind grits were not traditionally nixtamalized.
I have repeatedly bought the Azure Market yellow whole organic corn. I've requested an answer from Azure on the type flint or dent and if I get a reply I will update.
I’m pretty certain it is dent corn. It has the little dent at the top. I’ve been using it for years so it works for my purpose 😄
Yes. This one from Azure is dent. They said they will look into adding this info to their corn descriptions.
I didn't like the popcorn for grits! Although, it looked great and the texture was on par, the flavor is share, almost like burnt popcorn with bits of kernals. (because I used a vitamix dry container)
Yeah, grits are best with dent corn.
i don't think 3 cups water to 1 cup grits is a 2 to 1 ratio unless i misunderstood you
Can't get to your website. It is giving me an error.
Thanks for the heads-up. Must have been a temporary hiccup. It's working fine right now.
@@GrainsandGrit Thank you. I will try again. I love grits and I really wanted to try your recipe.
No cream??
In cheese grits? Nope.
my recent leap to milling my own flour was launched by my ownership of five coffee grinders. please do not use your coffee grinders for anything other than coffee. it's not designed for that.
Interesting! I've used my manual grain mill to grind coffee, but not my coffee grinder to mill grains. Gotta have my coffee :-)
I don't understand why people eat the cattle feed. Putting cheese on cattle feed doesn't make it good for human consumption.
Haha, cattle feed?? Cattle weren't meant to eat grains, we were!