Polenta in the Morning

[00:00] Sounds good
[00:01] Let's make that we want to eat. You got a under Google. We can solve for you. Oh, do you want one?
[00:07] I got I got I got I got one for days. So why not?
[00:21] Super excited
[00:29] In the end it's gonna be better and more true than Google can give you
[00:34] So yeah under Google's this week
[00:39] Question
[00:41] That I don't know the answer to you
[00:46] polenta versus grits. I
[00:49] feel like they're kind of the same thing and
[00:52] I don't know the difference and is it cuz I eat grits in the morning and polenta in the evening
[00:58] Like I is that all it is. Is it sort of one of those things like
[01:02] cafe creme versus cafe au lait
[01:05] Or is there an actual difference?
[01:09] So I'm a
[01:11] Not a foodie like you guys so polenta
[01:15] The I don't know
[01:17] Seems like a completely different thing to me, but I don't know
[01:22] It's a corn thing it at all corn like grits. Okay. Yeah, I mean, that's my understanding
[01:28] I don't I mean I've worked in restaurants before but I don't I haven't
[01:31] clearly cooked them
[01:33] But if somebody asked me if I was at a table and somebody asked me what polenta was I'd be like it's corn
[01:37] Don't worry about it
[01:40] It's different than cream corn is it just straight-up cream corn
[01:45] Oh, no, it's the consistency of of polenta is very similar to grits
[01:50] polenta is like
[01:52] Grain, isn't it? Oh
[01:54] Maybe that's what the issue is polenta is its own thing. Okay. No, it's like
[02:00] Yeah, it's cornmeal, which is isn't that what grits is
[02:04] Grits can be hominy or polenta
[02:06] Well, I mean we're a cornmeal
[02:08] So so what makes what distinguishes them though? Hmm
[02:14] Like what is a grit versus a polenta? I saw in the way you cook it. Okay
[02:26] Okay, I like this run with this. How do I how do I cook the grits differently than the polenta?
[02:31] Well, cuz grits is more like a oatmeal. Right? It's like almost
[02:36] Kind of like a liquidy or point has more of a solid. Is this the undegogables? This is this is under googles
[02:42] Yeah, so I just mix a but a bunch of butter in with the grits. But with the polenta, I'm
[02:49] You know, I'm make like is it a consistency of the cornmeal thing like he's a coarsely brown meal
[02:57] versus finely ground meal I
[03:00] Mean I feel like polenta is just grits without butter
[03:03] You use butter and polenta. It's just why no, but I'm real fiddle violin situation, so
[03:12] But you can you can make polenta or grits can pour polenta polenta has the properties of liquid. I would argue
[03:19] No, traditional polenta is like a
[03:23] It's like a cakey type thing, right? It's cakey sure, but you could also have
[03:28] Okay. Yeah, but yeah, it's a it's like a polenta
[03:31] You could do a polenta cake but like but it's just you're extracting more moisture out of it
[03:37] Is that essentially the only difference?
[03:41] The way I've made polenta is
[03:45] Is you bake it for on a sheet right? But what is it prior to putting it in the oven? It's a box
[03:57] What's in that box
[03:59] What's in the box? Oh, I feel like it's style of cooking then so this is that's like this is like asking
[04:06] What's the difference between a hamburger and a steak?
[04:08] Great, so as you were just saying it's more meal
[04:11] Where there's just it's cornmeal, and we've cooked it different ways you prepare them differently. It's I guess yeah
[04:17] I just feel like I feel like grits is
[04:23] Polenta in the morning. I think you just named your
[04:29] Your your breakfast restaurant is what I just think happened
[04:38] So, okay, so the theory is that we cook them differently as them is anybody think they're different so versus hominy, right?
[04:46] Okay, so this is yeah, are they actually different bases Harper was thinking maybe there was a grain involved. That wasn't corn, right?
[04:53] So what is how many how many is not?
[04:56] How many or it's just a different type of grain
[05:00] How many is essentially corn and then I mean it's like an alp. It's yeah, it's like a maze
[05:09] It's so it's like alpaca versus llama like they're closely related
[05:18] Or like we're like raccoons and hyenas
[05:30] Hey only versus mayonnaise, right
[05:33] Right, but a only is just a fancy word for man. No, that's what I'm saying is it might be the same
[05:39] right
[05:41] Right
[05:43] If you're both saying their type of maze yeah, it might be a different type of cornmeal and sure
[05:49] I don't know what's actually them. Okay, so but what I am reading is polenta
[05:54] Is made from ground yellow corn whose grits is made from white corn, which is also called hominy
[06:04] Polenta is much coarser grits is much finer
[06:08] This is why grits when cooked with liquid form a homogenous porridge
[06:12] Polenta on the other hand has a course complex texture that is less smooth and more nuanced
[06:21] Sounds like they put some opinion in there. Mm-hmm sound fact-based. Yeah, well
[06:26] So polenta
[06:28] We didn't get to the regional thing yet, but polenta staple of Italian cuisine
[06:35] Grits is more of an American take
[06:38] right of
[06:40] ground corn
[06:43] So they're both ground corn so I'm not stupid for asking the question no
[06:48] No, you're stupid for many other reasons
[06:55] But not for this question
[06:58] We're just sitting out there waiting for me. Yeah, it's my entire life is like a t-ball
[07:06] Knocking out of the park buddy
[07:12] Okay, yeah both grits and polenta fall under the heading of cornmeal, which is essentially a coarse flour
[07:18] Made from dried corn. So we're going with regional and white versus yellow corn
[07:26] That's right
[07:28] Okay. Well the more you know and
[07:30] The finest course courseness of the meal I think as well. Yes
[07:38] Textured thing
[07:39] poor G versus
[07:41] K you're welcome. You're welcome America
[07:45] Hey, you know what we're big in Liberia. So yeah and next time you're in
[07:51] Where are you gonna end up Coalson, you know next time you're in
[07:55] I'll be somewhere on the road next time you talk to hominy, South Carolina stop into polentas in the morning
[08:03] Grab yourself a cafe creme
[08:07] No, that's that's the cafe. Olay is the day when cafe creams at night. Ah
[08:12] Yeah, okay. I guess we could do a cafe creme and polenta since the polentas in the morning
[08:17] We'll just serve cafe creme during the morning. Yeah, that's a whole thing. We just throw everything topsy-turvy
[08:23] That's right dogs and cats living together
[08:27] That's right
[08:28] You can serve waffles and chicken instead of chicken and waffles
[08:32] Yeah, mix it up, you know, so I I think when we were in Atlanta
[08:37] I told you this that we were I try to get chicken and waffles wherever I go and
[08:42] I'm upset every time the chickens not spicy
[08:45] Mm-hmm. Like what's the point in that? The whole point is the hot sweet thing, right?
[08:51] Yeah, I thought it was a salty sweet thing. Yeah, it's that too, but I like it when it's spicy chicken
[08:57] I don't know get on your chicken and waffle game chicken and waffle people America at at polentas in the morning
[09:05] We're gonna have spicy chicken and waffles. I really like that name actually
[09:12] Let's trademark that shit right now. All right. All right fans
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[09:22] For you and speculate wildly
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[10:13] That polintas in the morning
[10:18] polintas in the morning
[10:21] Melinda polinta in the morning sir plus senses in the morning. Is that what what is that?
[10:28] What's the plural of polintas plenty and tie?
[10:31] Yeah, plenty
[10:37] For a once and always coach probably so cluttered now in the Hall of Fame
[10:43] Huge fan of grits. I don't know. I made that up, but I'm assuming he's more of a great guy than a polenta guy. Ooh
[10:49] Polenta guy, maybe is a better name for this
[11:06] It's slick would surprise you with his polenta game
[11:12] But a strong bet he picked it up along the way somewhere solid polenta cakes
[11:16] Yeah, he like coached it there. We had a random Italian guy on the Pacers when they were in the ABA
[11:24] You know the guy that like smoked in the locker room all the time and like
[11:30] Tots look how to make polenta
[11:35] Polenta is definitely your Italian tie fusion joint