Archived posting to the Leica Users Group, 2009/12/16
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]On Wed, Dec 16, 2009 at 11:48 PM, Frank Dernie <Frank.Dernie at btinternet.com>wrote: > 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! > Well, there ya go. She was raised right. > 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 > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > -- Regards, Sonny http://www.sonc.com http://sonc.stumbleupon.com/ Natchitoches, Louisiana (+31.754164,-093.099080) USA