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GRITS in PARIS???
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floreset



Joined: 13 Feb 2006
Posts: 4

PostPosted: Mon Feb 13, 2006 9:43 pm    Post subject: GRITS in PARIS??? Reply with quote

Question Crying or Very sad Where can I find grits in Paris (I mean to buy and do at home!)??? Embarassed Embarassed Rolling Eyes
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cris



Joined: 28 Dec 2005
Posts: 41
Location: usa /md french background

PostPosted: Mon Feb 13, 2006 10:14 pm    Post subject: grits in paris Reply with quote

hi
Any super market should carry polente/polenta in various thickness small mediume coarse finne moyenne grosse search on shelf with pasta and couscous .
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floreset



Joined: 13 Feb 2006
Posts: 4

PostPosted: Mon Feb 13, 2006 10:15 pm    Post subject: Thanks... Reply with quote

...bu is it really the same? Very Happy
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Feb 13, 2006 10:21 pm    Post subject: Reply with quote

Yes, identical. I was posting to make the same suggestion. Polenta and grits are both simply coarsely ground cornmeal. The rest is how you use them.
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floreset



Joined: 13 Feb 2006
Posts: 4

PostPosted: Mon Feb 13, 2006 10:24 pm    Post subject: Reply with quote

MERCI !!! I'll buy some tomorrow and will let you know! If anyone knows what brand is closest to Quaker Oats instant grits, please post! Thanks to you all already!!! Very Happy Very Happy Very Happy Very Happy Very Happy
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villacollinette



Joined: 07 Dec 2005
Posts: 62
Location: Antibes, France

PostPosted: Tue Feb 14, 2006 9:36 am    Post subject: Reply with quote

There are quick types of polenta that should work pretty well. They should be pretty similar, but you'll probably want to use more water and cook them a little longer to get them to be closer to grits in consistency. And of course, they'll be yellow, not white. Let us know how close it comes!
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jrobin



Joined: 10 Nov 2005
Posts: 5
Location: Hanover, PA

PostPosted: Thu Feb 16, 2006 6:49 pm    Post subject: Reply with quote

I recently saw a recipe that called for white polenta, which we all know is a 'new/ fancy' name for grits. So maybe there is something sold over there by that name.

Very Happy

Jennifer
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Thu Feb 16, 2006 9:30 pm    Post subject: Reply with quote

The penny drops.... so that is what grits is! Rolling Eyes

I had no idea that it was the same thing. I cook up polenta quite often and have it in various textures from really moist to almost set and one that you can cut up and pan fry or grill. I am assuming grits is when it has more moisture in it? Please let me know what texture grits has (ie really runny, thick and able to be dolloped or set).

You learn something new everyday... Wink Laughing

I have bought white polenta and normal polenta here in Paris. I shop in either Franprix, G20, Monoprix or Casino - whichever I am going past, and depending on what I need to get.
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Donna



Joined: 14 Oct 2005
Posts: 827
Location: Oakland, CA

PostPosted: Thu Feb 16, 2006 9:56 pm    Post subject: Reply with quote

Laughing The word GRITS actually has two syllables when spoken by a proper southern girl - gree-uts Laughing

The texture should be on the moist side - like cream of wheat or oatmeal. It is served with either sweet or savory toppings. Butter and syrup or brown sugar on the sweet side. Savory toppings are cheese or gravy. Red Eye gravy, made with pan drippings (from ham) and coffee is a common one.

Let us know how it turns out!
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rhaazz



Joined: 16 Feb 2006
Posts: 1

PostPosted: Thu Feb 16, 2006 11:28 pm    Post subject: Reply with quote

"I am assuming grits is when it has more moisture in it? Please let me know what texture grits has (ie really runny, thick and able to be dolloped or set)."

Grits can be served so that it is the consistency of oatmeal, but when I was growing up in Texas, my mother used to let iit set overnight in a pyrex dish, then cut it into squares and fry it up, then serve it with syrup and butter. Mmmmm.

Fast forward about twenty years. I'm a snooty graduate student living in hipper than thou Berkeley, California. As part of my vegan practice, I used to make polenta all the time. I followed Marcella Hazan's laborious directions about dripping the grains in a fine stream, stirring constantly, and cooking it very slowly. Then I would serve it with chopped root vegetables that had been roasted with olive oil, sage, thyme, and garlic.

Doing this made me feel very fancy and a little smug. I was a serious foodie and a vegan too! Little did I know I was simply cooking the cheap, low-class grits I grew up with.
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frantom



Joined: 26 Jan 2006
Posts: 13
Location: Paris, France

PostPosted: Fri Feb 17, 2006 12:48 am    Post subject: Reply with quote

there are quaker quick grits in my paris kitchen right now. my girlfriend, a quebecoise, thinks they are disgusting. more for me.

got them when i was home in alabama over christmas, though.
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floreset



Joined: 13 Feb 2006
Posts: 4

PostPosted: Sat Feb 18, 2006 7:26 am    Post subject: Report on POLENTA first try! Reply with quote

Thank you for all you advice! Very Happy

I bought TOPIAK Polenta and cooked it longer with more water.It's very close to grits with two exceptions:

Laughing - the color (it's yellow!)...but this does not matter
Rolling Eyes - the consistency (it's too fine)...and this matters!

I've been to Franprix, Inno and Monoprix and TIPIAK is the only brand they carry. Question Question Does anyone know where to find larger and coarser polenta in Paris?
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Judy



Joined: 29 Sep 2004
Posts: 1196
Location: buried under a pile of books somewhere in Adelaide, South Australia

PostPosted: Sat Feb 18, 2006 8:07 am    Post subject: Reply with quote

gee, I dunno, every time I read the posts on this thread I just can't shake the association with sand.
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madameshawshank



Joined: 30 Sep 2004
Posts: 1654
Location: Penrith (where jacarandas remind me of change), New South Wales, Australia

PostPosted: Sat Feb 18, 2006 10:15 am    Post subject: Reply with quote

ditto Wink
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Debbie



Joined: 21 Feb 2005
Posts: 861
Location: Paris

PostPosted: Sat Feb 18, 2006 10:40 am    Post subject: Reply with quote

Try different monoprix and Franprix etc. I find that some don't have a full range of brands and you need to know which one in your area stocks your favourites. It seems a little strange to me that all the Franprix do not stock the same things, same for Monoprix etc... Shocked but that seems to be quite normal from what I can figure. I know that my local Franprix has 3 (or 4 including the leader price brand) brands of polenta and semolina, but others may only have one.

Do you have a Casino store near you? If so they have an aisle which contains english and american brands (unless it is a really tiny store). You might be able to find it there.

I laughed at the story from rhaazz.... What your Mum did with setting the mix overnight and cutting and frying is what I do sometimes, except I will serve it with oven roasted marinated veges or a spicy casserole or stew. I would mix in a bit of butter and parmesan before letting it cool and set to give it a really savoury taste. Haven't ever tried it sweet. Will have to do so now. Thanks for the tip!
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If you cannot feel your arteries hardening, eat more cheese. If you can, drink more red wine. Diet is just "die" with a "t" on the end. Exercise is walking into the kitchen.
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