I have a question about the recipe "Cornmeal-Cherry Scones" from Nicholas Day. Can i use my Bob's Red Mill grits for the cornmeal ? they are the regular type not the quick cooking.
While I haven't made this particular recipe, from my experience cooking with both grits and cornmeal, I would suggest that you might want to pulse your grits a few times in a food processor if they seem like they might be too coarse. The recipe calls for a medium grind and grits are typically coarse-ground cornmeal. (https://food52.com/blog...) Otherwise, you should be able to swap them out!
steph is right. grits as is -are too coarse. process them a bit til they are finer, like sand.
p.s. make sure to store grits and cornmeal in the frig or freezer because they easily go rancid at room temp.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)