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Table of Contents:
- What should be served with shrimp and grits?
- What exactly grits?
- Is Grits the same as pap?
- Are grits just porridge?
- What are grits in Europe?
What should be served with shrimp and grits?
For shrimp and grits, I would choose to make sautéed greens such as kale, collards, or chard, that has a bit of vinegar in it to balance the richness, or a green bean salad with a vinaigrette dressing. If low on time, a baby lettuce salad with red onions and a citrusy dressing would do just as well, Happy eating!
What exactly grits?
Grits are made with whole dried white corn kernels from dent corn (a variety of corn that has a higher starch content, which gives grits their creamy, soft texture). ... Instant and quick-cooking grits are ground finer than traditional stone-ground grits, which is why they cook faster.
Is Grits the same as pap?
Pap (pronounced Pup) or mieliepap (mielie = maize) is the traditional accompaniment to many South African meals. It's basically the same as the grits of the Southern United States: a white (or rarely, yellow) corn-meal (NOT corn-flour) porridge.
Are grits just porridge?
Grits are a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are often served with other flavorings as a breakfast dish.
What are grits in Europe?
Both polenta and grits are made from stone-ground cornmeal, dried corn that's ground down into smaller, coarse bits. So how do the two differ? Some people think the difference lies in geography: the Italian version is known as polenta whereas the Southern version is known as grits.
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