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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Inspired by Chef Bryant Ng's creamy classic.
30-Minute Chickpea Curry
Cooking on a Food Stamp Budget
What's New in the Neighborhood
Make Your Microwave Sparkle
The Hits Keep Coming