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I've taken to cooking in cast iron lately. Grits, greens, and protein is one of my favorite meals. I fried up leftover grits to make mush, which is stacked in the skillet for the photo's sake.
Diet Calendar Entry for 08 July 2017:
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1656 kcal
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Fat: 70.97g | Prot: 49.73g | Carb: 167.74g.
Breakfast: Fried Egg, Cooked Vegetables (Fat Added in Cooking), Cornmeal Mush made with Water. Lunch: Deviled Egg, Potato Salad, Meat with Barbecue Sauce, Tomato and Cucumber Salad with Oil and Vinegar. Dinner: Jell-O Real Cheesecake No Bake Dessert Mix, Dr. Pepper Diet Dr. Pepper (Can), Jack Daniel's Whiskey. Snacks/Other: Red Baron Brick Oven Crust Cheese Pizza. more...
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 Comments
Leftover grits is still grits. Mush is Mush (like oatmeal). Put grits in a loaf pan mixed with pieces of ham and you have polenta. Refrigerate it and then slice it into 1/2" slices, and pan fry it. Being from North Carolina there are so many ways to enjoy grits.
08 Jul 17 by member: JMWilk
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Grits are still corn and unless you're on a high carb diet.....
08 Jul 17 by member: Trucker Larry
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corn is very hard for your body to digest, not good, and its usually not organic. change over to cauliflower, I buy mashed cauliflower frozen you cant fry it. but get off the corn, cows cant digest it and they have two stomachs.
08 Jul 17 by member: karenromiaih2002
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I meant you could probaly fry the caulifower . I add some parmesan cheese to it. youm
08 Jul 17 by member: karenromiaih2002
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08 Jul 17 by member: minniethekitty
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I'm on the Candida diet, not low carb, but gluten free, sugar free, and high fiber. JMWik, it's regional like "soda" or "pop" but actually, polenta and grits are the same thing. Mush is just what we called fried grits growing up. Sometimes polenta is differentiated by being made with a different breed of corn (in the US, commercial corn is mostly dent, which is 75% amylopectin/25% amylose). And I work in the corn industry, just FYI. Thanks Minnie!
10 Jul 17 by member: snakeyjane
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grits are high in sugar and low in fiber, they are also processed and bleached.
10 Jul 17 by member: karenromiaih2002
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I don't believe yellow corn meal has been bleached, which is what I used. And grinding is the only processing, which I'm okay with. Stone ground cornmeal has 6.5 g fiber per cup, which is low and is also why there are veggies in my skillet. Lastly, corn has a lower GI than quinoa and brown rice. It's fine in moderation. But you don't have to eat it if you're opposed. ;p
11 Jul 17 by member: snakeyjane
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