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A question about a recipe: Goat Cheese Grits with Red Eye Gravy, Country Ham, and a Fried Egg

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I have a question about the recipe "Goat Cheese Grits with Red Eye Gravy, Country Ham, and a Fried Egg" from Beth Kirby | {local milk}. Will yellow grits work for this as well as white? Is there any difference other than aesthetic?

asked by erinrae over 2 years ago
2 answers 906 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

While travelling down South Ive noticed that white grits were prevalent in the Shrimp and Grits I order. I cant detect any flavor difference, use a high quality stone ground product and you will be fine.

7be9269b 4bd3 4776 a58a 1796fcfd4f04  2016 03 22 12 44 46
added over 2 years ago

I'm not so familiar with grits, but I guess the situation is similar to polenta:

In addition to regional aspects (different kinds of corn grow better in different kinds of climates), white polenta has a slightly more delicate (maybe a bit more nutty?) flavour compared to yellow one, which is why fish dishes are traditionally served with white polenta while meat braises are accompanied with the yellow kind.

Regardless of this, I don't see a problem in substituting yellow for white grits/cornmeal/polenta, either – the differences really aren't that big.