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.
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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.
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