Speaking of posole, I'm having the hardest time finding old-fashioned (as opposed to

M

melissa-dallas

Well-known member
instant or quick-cooking) grits. I love the texture of the old-fashioned ones-the quick ones might as well be a bowl of cream of wheat.

 
You use grits in your posole, not nixtamal or hominy? (more)

You might want to find some coarse-ground polenta, or coarse cracked corn. I find the coarse cracked corn in Mexican Markets, but I cannot for the life of me remember the spanish name for it. . . !

 
I don't use grits in my posole...

I use whole grain hominy.
I get the dried stuff in the Mexican aisle...brand name in this area is Goya. They also sell the canned stuff, but I only use that when I have no time to cook the dried version.

As for whole grain grits, I have been given the Speckled Hen brand from Calloway in Georgia. I have also purchased some from small shops in Eastern TN when there for vacation. (I still have some from Gaitlinburg)

 
Where is your recipe from--all I have seen call for hominy , I have only

had canned available. In Mexico posole is the word for hominy.
Good Stuff!
Nan

 
I was referring to the Mexican market thread where I said it was hard to find dried posole.

No, I don't use grits in the soup. The Mexicans in this area have eagerly embraced convenience and use canned hominy. It is just not the same. Just reminded me of the grits thing since they are basically the same thing, just processed differently.

 
would polenta be a substitute? not a grits person, but isn't polenta a coarser ground product.?

 
Bob's Red Mill has a 'corn grits also known as polenta' and the fine print says it's stone ground.

I'm cleaning my pantry and found a bag. I think I bought them because polenta is hard to find here. I haven't used it in either capacity.

 
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