I’d rather have johnnycake than grits...both are good...but johnnycakes are better...
Thanks. I left out Johnny cakes, or hoe cakes (fried on a hoe!).
That was another easy way to process ground corn into food in the South, but are fried not boiled. So more attention is needed to cook ‘em without burning them and fresh out of bed Southern women preferred the easier to make cooking method of grits. At least some of them did.
Just looked up the history of Indians using corn and found that from the Pennecook tribe in Maine to the Seminoles/Creeks in the South, all natives made hoe cakes and grits. Milk corn (corn on the cob) only lasted a few short weeks. Why grits didn’t stay on in the North with Europeans is a mystery.
Polenta is just Italian grits, BTW...