tag:blogger.com,1999:blog-1814425095985428254.post3199686072653462509..comments2014-02-04T16:38:11.026-08:00Comments on Tracy and Scott: Tortillas IIScotthttp://www.blogger.com/profile/01646769039724152473noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1814425095985428254.post-42214943628975956852013-01-31T03:26:14.351-08:002013-01-31T03:26:14.351-08:00Joy of Cooking says that corn treated with an alka...Joy of Cooking says that corn treated with an alkali is hominy and when you grind it coarsely it's hominy grits and when it's ground fine it's masa harina.Tracyhttps://www.blogger.com/profile/11136229536619277965noreply@blogger.comtag:blogger.com,1999:blog-1814425095985428254.post-30704259395019863802013-01-28T21:49:30.116-08:002013-01-28T21:49:30.116-08:00hmmm.. I wonder if the grind of the cornmeal makes...hmmm.. I wonder if the grind of the cornmeal makes it special somehow. I would think corn meal + salt + water would give you grits or polenta. <br /><br />I am now even more confused. :)<br />http://food52.com/blog/3698_cornmeal_vs_grits_vs_polenta_vs_masaThe Kim Six Fixhttps://www.blogger.com/profile/08758060587205268595noreply@blogger.com