Ponis? Pawnis? Pauniss? It's a mid-west thing and resembles fried grits, maybe,

[flarnflarnflarn]

but what is it? When I was a kid, I had a great grandmother who made this stuff she called "Ponis". It's pronounced "Paw" - "Nis" (as in, don't "nis"respect me!).

She grew up in Tennessee and then moved to Indiana at some point, for most of her adult life. At any rate. "Ponis", was like a white fried cake of some kind. It was definately savory, salty and greasy, but WONDERFUL!!

She has long since moved on and may have taken this recipe with her, but I wanted to know what it is. Is there a recipe for it? Is there a history behind it?

My best guess is that it's some kind of fried grit cake, that's it's based in corn and fried in some kind of pork fat. If memory serves it was white in color, could be be held in the hand, like any good snack, was hot and soft in the middle.

I would LOVE to know if anyone knows anything about this stuff.

Thanks!

Flarn

 

[ChristopherK]

They're just grits, that have been made and refrigerated overnight:

In the morning (or whatever time) remove the grits and fry on both sides in oil or butter, slowly till crisp on both sides and hot in the middle.....Serve with butter, salt and pepper or red eye gravey.....Enjoy!!!

Christopher

 

[prof610]

Here is the recipe for Ponis but it is really Fried Mush:

Fried Mush

3 cups water
1 teaspoon salt
1 cup white cornmeal
1 tablespoon butter

1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
2.Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
3.In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

 

[~Susakins~]

I tried every spelling in the world and at few sites and still came up with nothing!! LOL

Here is a recipe for Fried Grits that we make here in the South!! ENJOY!

Fried Grits --


Ingredients
4 cups water
1/2 teaspoon salt
1 cup uncooked quick-cooking grits
2 tablespoons crumbled cooked bacon
1/4 cup butter, plus
1 tablespoon butter, divided or 1/4 cup margarine, divided


Directions
1) Add water and salt to a saucepan; bring to a boil; stir in grits.
2) Cook grits until done, following the package directions.
3) Remove saucepan from heat.
4) Add in bacon and 1 tablespoon butter; stir until the butter melts.
5) Pour grits into a greased 8 1/2 x 4 1/2 inch loafpan.
6) Cool; cover and chill in the refrigerator overnight.
7) Remove grits by turning the pan over; cut loaf into 1/2 inch slices.
8) Melt remaining 1/4 cup butter in a large fry pan.
9) Fry slices over medium heat for 5-7 minutes or until lightly browned, turning once.

***********************************************************

Cajun Fried Grits --

Ingredients
1 1/2 cups grits
5 cups water
3 tablespoons butter
salt (to taste)
1/2 cup andouille sausage, finely diced
4 tablespoons cheddar cheese, shredded
1 tablespoon black pepper
1/4 cup oil
1 cup flour
1 cup Italian seasoned breadcrumbs
Egg wash
1 egg
3/4 cup milk


Directions
1) In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
2) When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
3) The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
4) Heat oil in large skillet over medium high heat.
5) Prepare egg wash: Beat egg and milk together.
6) Dip patties into egg wash then flour then egg wash then bread crumbs.
7) Pan fry until golden.

 

[Snackie]

I wonder if they were Corn Pones.

http://www.recipezaar.com/73332
http://southernfood.about.com/od/cornbread/r/bl01002c.htm
http://www.astray.com/recipes/?show=Kentucky%20corn%20pones