Lost/ Grits
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Katy2Survivor
Posts: 111 Member
Hi I just want to ask how you can type grits with cocoa (from European way to USA ) ?
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Replies
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Not sure I understood the question. Can you rephrase it?0
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We here in Europe we eat sweet grits with cocoa on top .. I dont find no where food with this name so I thought maybe is. Called different in USA1
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I'm from the UK, (still in Europe at the moment), never heard of grits with cocoa. How do you make it, or can you describe what it is?0
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Log the individual components, that is more accurate than logging someone else's recipe anyway.13
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If you're adding cocoa on top you would log the grits, then log the cocoa you add. Also log anything else you add.1
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I have lived in 4 different countries in Europe and have no idea what grits are.0
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Are you referring to Farina, or Cream of Wheat? Here in the USA "grits" usually refers to ground hominy, a type of corn. Delicious with butter, salt and pepper. I don't think it would go well with cocoa.We here in Europe we eat sweet grits with cocoa on top .. I dont find no where food with this name so I thought maybe is. Called different in USA
That's just your preconception. Before you add the butter, salt, and pepper, hominy (grits) is just as bland as cream of wheat farina (cream of wheat). Both will take equally well to savory or sweet recipes. Just like oatmeal or rice.1 -
lynn_glenmont wrote: »
Are you referring to Farina, or Cream of Wheat? Here in the USA "grits" usually refers to ground hominy, a type of corn. Delicious with butter, salt and pepper. I don't think it would go well with cocoa.We here in Europe we eat sweet grits with cocoa on top .. I dont find no where food with this name so I thought maybe is. Called different in USA
That's just your preconception. Before you add the butter, salt, and pepper, hominy (grits) is just as bland as cream of wheat farina (cream of wheat). Both will take equally well to savory or sweet recipes. Just like oatmeal or rice.
I've made cocoa grits before, they were pretty tasty. I still would have savory as my first choice, but that's because I tend to prefer savory stuff more anyway.0 -
poisonedcandi wrote: »I have lived in 4 different countries in Europe and have no idea what grits are.
2 different European countries here and even after googling it still no idea what grits are.1 -
gebeziseva wrote: »poisonedcandi wrote: »I have lived in 4 different countries in Europe and have no idea what grits are.
2 different European countries here and even after googling it still no idea what grits are.
It is like polenta, if you know what that is?
Grits are usually served (as far as I've seen) as a more liquid-like dish, rather than a firmer dish. Sometimes polenta can be made drier, then sliced and fried... I don't think grits are ever served like that. So basically a ground cornmeal cooked in a liquid to make a thick, soupy dish (like oatmeal or porridge). I've only had grits savory, with garlic or cheese or salt.
I don't know what cocoa grits might be called in the MFP database. I've never heard of such a thing in the parts of the US I've lived.0 -
Maybe it is CoCo Wheats! When I was a kid back in the 50s 60s, We ate CoCo Wheats. It was more like Cream of Wheat with a cocoa flavor but still very similar to grits. I can imagine eating grits with sugar and cocoa.
https://www.youtube.com/watch?v=EADtOBVqG2g 0 -
We here in Europe we eat sweet grits with cocoa on top .. I dont find no where food with this name so I thought maybe is. Called different in USA
So interesting. I've never heard of this but I know some people put chocolate in their oatmeal so it seems like it would be similar.
Anyway, @kimny72 gave good advice. Log the different ingredients rather than the end product.0 -
gebeziseva wrote: »poisonedcandi wrote: »I have lived in 4 different countries in Europe and have no idea what grits are.
2 different European countries here and even after googling it still no idea what grits are.
It is like polenta, if you know what that is?
Grits are usually served (as far as I've seen) as a more liquid-like dish, rather than a firmer dish. Sometimes polenta can be made drier, then sliced and fried... I don't think grits are ever served like that. So basically a ground cornmeal cooked in a liquid to make a thick, soupy dish (like oatmeal or porridge). I've only had grits savory, with garlic or cheese or salt.
I don't know what cocoa grits might be called in the MFP database. I've never heard of such a thing in the parts of the US I've lived.
Yes that is !0 -
Can you log ingredients separately? Weigh the dry cornmeal, log it, weigh the sugar, log it, weigh the cocoa, log it..etc for any other ingredients. It's actually more accurate than looking to log a complete dish. For what it's worth, you could search for it in your language. There are entries from multiple languages around the database. Keep in mind most of these are user-created so won't be as accurate and I suggest not to use them until you have a bit of experience with the database to recognize a reasonable entry.1
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I think you mean this? http://tastefulescapes.ecrater.com/p/8564187/gris-wheat-grits-from-croatia
OP - are you from Eastern Europe? I'm sure the other counties have something similar... anyways, cream of wheat is what it is in North America ..0
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