Comments on: lamb stew with pol… i mean, grits

By: Macossay

Macossay — Thu, 09 Dec 2010 18:40:00 +0000

Alton Brown is wrong again. Polenta is ground cornmeal. Grits are ground hominy — corn that has been treated with lye to soften it and remove the husk.
Italians peasants who relied on polenta as a staple of their diet suffered from pellegra, caused by a deficiency of vitamin B. But Meso-americans, who ate hominy grits, did not. This is because treating corn with lye releases the vitamin B. The connection wasn’t made until 1914.

By: "what" web » What Does Pollinate Mean

"what" web » What Does Pollinate Mean — Sun, 31 Oct 2010 02:55:02 +0000

[...] 8.cook eat FRET – lamb stew with pol… i mean, grits a few months ago i bought some locally produced lamb shanks at the nashville farmers market and then tucked them away in my freezer for just the right day. and then yesterday, on a whim i sat them out to defrost and began snooping around the interwebs for some inspiration. … lamb stew with pol… i mean, grits… http://www.cookeatfret.com/lamb/2010/02/13/lamb-stew-with-pol-i-mean-grits/ [...]

By: samsung ln55c650

samsung ln55c650 — Mon, 30 Aug 2010 04:26:25 +0000

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By: Kawi gurl

Kawi gurl — Sat, 21 Aug 2010 02:59:41 +0000

I wish I could write like you. As Margaret Laurence once said “When I say “work” I only mean writing. Everything else is just odd jobs.”

Sent from my iPad 4G

By: John

John — Tue, 29 Jun 2010 20:44:20 +0000

I would never think to try grits with lamb. To be truthful, I’m not a long time grits guy (even flavored) but I suppose this could be worth a try.

By: Emily

Emily — Tue, 01 Jun 2010 00:51:45 +0000

Also, I have a square cake pan of leftover polenta in the fridge, but it’s a little too soft to grill or fry. What should I dooooo with it?

By: Bruce

Bruce — Sat, 22 May 2010 14:59:03 +0000

amy – i meant fennel pollen. i just changed it. thank you… and a pan of polenta in the fridge. oh, you know me – warm it and put a fried or poached on top with whatever greens or vegetables or meats. polenta is also pretty nice all mapled up. so many combo’s, so little time.

By: Patrick

Patrick — Sun, 25 Apr 2010 02:09:02 +0000

Aha! Thank you for the grits vs. polenta primer. Alton Brown devoted at least part of an episode to demonstrating that the two are exactly the same, which seems obviously wrong if you’ve ever had good versions of both. He typically annoys the shit out of me, but when that aired, it hit a new level. (That said, I do like his first album, Golden Age of Wireless.)

This stew sounds amazing, especially with your finishing touches. Is fennel powder just ground fennel seeds or a whole different animal?

By: Brett Sutcliffe

Brett Sutcliffe — Mon, 12 Apr 2010 01:30:32 +0000

That lamb seems so soft and juicy. Love it.

By: Lynn

Lynn — Fri, 19 Mar 2010 18:35:00 +0000

Here. I can finally admit to being a grit lover.

Most of us hide in our little closets. That is, until we see something like THIS!

By: rach

rach — Fri, 19 Feb 2010 23:45:13 +0000

If I lived with a meat eater this is the kind of meaty feast I’d like to think I’d be cooking up. I really love lamb shanks, lots of nostalgia there.
Looks delicious.
Preserved lemons, preserved lemons, this is the fourth mention of preserved lemons I’ve read in the last two days from people I trust, I need to get preserving (or shopping).

By: we are never full

we are never full — Tue, 16 Feb 2010 22:21:09 +0000

i want to eat grits made properly before i decide to try my hand at it. but thanks for the lesson – i knew that the grind was different but didn’t know the corn was. learn something new every day! the weather this month is calling for these types of long braised stews. i had one on sat. night and it reminded me how much i love a good stew but just don’t make them as often as i should. lovely!

By: Donald

Donald — Tue, 16 Feb 2010 18:40:02 +0000

lovely!

all the fruit? i like it.

By: Rachel (S[d]OC)

Rachel (S[d]OC) — Tue, 16 Feb 2010 18:37:35 +0000

So someone has a polenta/grits argument that finally makes sense. Thanks.

If you ever buy the Bob’s Red Mill brand, they try to make peace with both sides and label the bag (Yellow Grits, also known as polenta) or some such thing.

Your lamb looks delcious. I love how you added the citrus to the pot at the end. Yum.

By: nancy at goodfoodmatters

nancy at goodfoodmatters — Tue, 16 Feb 2010 18:24:44 +0000

I’ve been pleased with the lamb from chigger ridge ranch (the name slays) love all the complex fruit and spice notes in your tagine. and yes, grits and polenta are cousins, not twins—nice info.

By: Robert

Robert — Tue, 16 Feb 2010 17:54:09 +0000

Fret,

(queitly) Make ya Mama some grits girl……..

By: Heather

Heather — Mon, 15 Feb 2010 20:40:19 +0000

Aw, you know you want to call it “lamb ragu with polenta”. I wouldn’t fault you for it. Looks lovely either way.

I haven’t made grits in awhile. Thinking about it.

By: Jennifer Hess

Jennifer Hess — Sun, 14 Feb 2010 16:28:26 +0000

I need to put in an Anson Mills order, stat. Had one source up here but they don’t seem to be stocking them anymore. I could eat grits and eggs everyday.

Lovely lamb stew you got there – xo

By: Barry

Barry — Sun, 14 Feb 2010 03:53:04 +0000

This sounds great. I love lamb stew and it never occurred to me how well it would go with grits. Which I also love.

By: claudia

claudia — Sun, 14 Feb 2010 02:48:51 +0000

By: ethel

ethel — Sun, 14 Feb 2010 02:24:31 +0000

I love stews in winter and may actually make this but I have a question..must I use perserved meyer lemon? I love the blend of all the fruits with the meat and grits (which I have never made).

By: Amy (Minimally Invasive)

Amy (Minimally Invasive) — Sun, 14 Feb 2010 00:00:14 +0000

Also, I have a square cake pan of leftover polenta in the fridge, but it’s a little too soft to grill or fry. What should I dooooo with it?

By: Amy (Minimally Invasive)

Amy (Minimally Invasive) — Sat, 13 Feb 2010 23:58:11 +0000

This stew sounds amazing, especially with your finishing touches. Is fennel powder just ground fennel seeds or a whole different animal?

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Sat, 13 Feb 2010 23:50:32 +0000

This is almost making me wish it was winter here. Love the sound of the fennel and orange together…I could eat polenta by the bucketload, soft, grilled, whatever. I am clearly in a ‘grits phase’.

By: Claudia @ Honey From Rock

Claudia @ Honey From Rock — Sat, 13 Feb 2010 22:25:02 +0000

Guess I need to try grits. And, your version of a Lamb Tagine sounds so good, with the extra citrus and all