Posted: 6/24/2008 5:08:41 PM EDT
| What about storing away some grits? Being made from corn it does have some nutritional value. It as easy beans or rice to store. |
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I have a couple of buckets full of grits. I can get a bunch of the round boxes in a bucket. I have each box opened to add a O2 absorber then sealed with foodsaver. Add some of the canned bacon, some dehydrated whole eggs, and biscuits and you got a REAL breakfast! Good for any meal. |
Grits (coarser grind) and cornmeal (finer grind) are wonderful additions to food storage! They are very healthy, at least as much so as rice! ...and the versatility! Cornmeal mush, polenta (look that up in your funken wagnels!), cornbread! Just remember to never let cornmeal mush dry on a plate, few things are harder to wash off! One thing about my Army years (6) in the South was the wonderful food! |
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Yep adding cornmeal to my stockpile. Easy to make cornbread: cornmeal, eggs, milk. If no oven to bake, it can be fried. I was in Italy with a bunch of guys. I was the only Southerner. They were poking fun about some of the foods we eat, at dinner with our Italian host. Dinner was what I call a sampling dinner. Platters arrived and we all ate from the platter. The subject of grits came up. Our Italian host ask me to describe them. Next thing I know this large bowl shows up at the table filed with something that was yellow cream looking. It was Italian Grits!!!! Was told it was a delicacy. This old southern boy was one up on the guys. |
Yup, that's the POLENTA I spoke of earlier! Except their dish has parm or pecorino or some other hard grating cheese in it, possibly some garlic and onion, etc. It's often served warm as you had it, or spread into a baking sheet to a depth of about a half inch, cooled, and cut into shapes. The shapes are then fried in a little olive oil, plated, and a sauce applied – could be a marinara, white sauce, or even just a little olive oil and bread crumbs. I don't know how much of a delicacy it is, but it sure is good! Italy was a nice place to get a meal. My wife is second generation Italian and once we got married, she outlawed canned spaghetti in our house! My hands have never touched a can of Franco American since! |
) Being married to an Italian for all these years I've developed quite a dislike for having red sauce on everything. 
I can understand that! My wife's family is from Bari, near the heel of the boot. They like their red sauces too! Luckily, they also like the cream sauces of northern Italy. I think they have some cousins up there. There is quite a difference in foods from north to south. Ask your MIL to try a white sauce with cream next time, or you make it for them. Perhaps you'll make a hit, and perhaps they'll never come to dinner at your house again. You know those Italians, not a very opinionated bunch! |