Who else loves GRITS?

[jus_the_facts]

....just had me some cheese grits and toast...I like mine with a pinch o'salt and some sugar!!! :9

[Left Is Write]

1. I have never eaten grits.

They aren't on menus or in grocery stores much up here in the north.

I did almost order grits from the room service menu at a resort in Florida, just to try them, but opted for something else instead.

[jus_the_facts]

3. LOL..my grandmother would mail my sister boxes when they lived in Boise...

....for her and her girls...they couldn't live without 'em!! :D :hi:

[CottonBear]

73. I used to mail grits to my goddaughter when she lived in NH!

There were NO grits to be found there to the horror of the Georgia born family that moved there! ;)

[Benfea]

2. Hominy is a perversion of proper sweet corn.

I don't care if you call it "grits" or "polenta." It's gross.

[jus_the_facts]

7. I never liked hominy from a can....but love me some grits...

...hominy...


VS.

...grits...


:hi:

[Benfea]

17. Grits are made from hominy.

And before you ask, yes, I've actually tried both grits and polenta (same thing, different condiments). You might as well chew on wet styrofoam. Bleah.

[jus_the_facts]

22. To each their own....but I can't stand that chunky bloated corn hominy...

....and grits can be seasoned all different kinds of ways to give them flavor instead of just plain gruel. :D

[Benfea]

40. "corn hominy"?

Nooooooooooo! Corn should be on the cob and dripping with fresh-churned butter!

[jus_the_facts]

44. Hey we agree that corn on the cob with butter is MMGooood....

*drool* :9

[Benfea]

57. The best way to appreciate any particular ingredient....

…is to do as little to it as possible. ;)

[blondeatlast]

39. Same here--'specially with a big ol' pat o'butter and some salt.

Damn, I need to get me some, I haven't had them in a long time!

But hominy--YUCK.

[jus_the_facts]

45. I'd not had any in a while m'self....

....and yes hominy is NASTY! :D

:hi: s'been awhile since I've seen ya!! :hug:

[Cobalt Violet]

55. Ewwwwwwww.

I think I'll stick to oatmeal.

[GOPisEvil]

4. Grits with butter and a touch of brown sugar is DELICIOUS for breakfast!

Cheesy grits are a great side dish too.

:9:9:9

[Left Is Write]

6. I'm sure I would like them...

I go in for other cooked cereal-type foods.

[GOPisEvil]

8. Sorta like oatmeal, but a little grittier.

Plus grits can be used as a savory dish, like polenta (which is essentially the same thing).

[Left Is Write]

12. And weren't we just talking about food in another thread too?

Perhaps I should have had more than the mixed greens salad for supper. :rofl:

[GOPisEvil]

13. I'm trying to figure out what I want to eat.

I sure am hungry all of a sudden. :silly:

[Left Is Write]

15. Grits, Italian fries, and pork chops with applesauce.

:D

[GOPisEvil]

23. And a funnel cake for dessert.

:D

[xmas74]

42. If you like Cream of Wheat

you'd like them.

Similar enough in consistancy to judge whether you'd like it. Personally, I love both.

[yellowdogintexas]

58. Grits and Cream of Wheat do not even come close to tasting the

same.

I am of the savory Grits persuasion myself. I do notlike them all sweetened up. However with a really good breakfast which includes fried eggs, a side of grits with salt and pepper is OK.

Really cheesy grits with garlic and cayenne, baked into a souffle is heavenly, especially with country ham.

[xmas74]

70. They don't taste the same at all,

that I will admit. But most people I know that say they do not like grits complain of the consistancy. I was just comparing the consistancy of the too(though Cream of Wheat is a bit creamier than grits it is the closest I can think of in reference to consistancy.)

I was born a Northerner but live in a place that is just confused as to whether they are Midwesterners or Southerners(Missouri). And I've spent lots of time in Georgia and Arkansas (summers and road trips w/ friends). I'm just trying to think of something that has a similar consistancy that a Northerner would recognize. And Cream of Wheat is a staple in many homes in the North. From what I've found from family and friends still up there, if they like Cream of Wheat they tend to enjoy grits. We both know it's hard to explain them to someone whose never had them.

BTW-I prefer the savory myself. I love cheese grits as a side at a meal, especially w/ a dash of tabasco, though they are nice to have around as a breakfast cereal on a cold day for the kiddies!

[jus_the_facts]

11. Well I didn't get up until almost 3......

....so you could call it BRUNCH!! :D :hi:

[WolverineDG]

5. Fried grits

& fried spam with pineapple on top. with a side of apple sauce. :9

One of my favorite dinners my mom would cook up when I was a kid. Turns out this is a Depression Era dish, but I think the pineapple on the Spam was added after my grandfather spent some time in Hawaii.

dg

[Left Is Write]

9. Veering off topic...

A friend of mine and I were just discussion those types of budget-conscious meals we ate as kids. My mother often made hash out of leftover roast beef. I thought having hash was a big treat, but for Mom it was actually an inexpensive way to stretch the meat as far as it could go.

It's interesting how such dishes can be viewed, depending on one's perspective.

[jus_the_facts]

18. Yes indeed...mom made roast beef hash too....

....sometimes she'd make it with a gravy that was another twist to make it a little different! :9

[Radio_Lady]

20. This is a "glass half full" family option -- many folks report they were

poor, but all families served what they could afford, and some even made it into a positive experience.

[In_The_Wind]

10. I Love. Grits!

[jus_the_facts]

14. Mighty tasty ain't they....

:hi:

[In_The_Wind]

26. I grew up eating grits. Yum.

[Radio_Lady]

16. One of my memories is when the Silver Meteor (a train from the north)

changed its food service during the night when headed from New York to Miami (a 24-hour train ride, as I recall). While heading south, they served grits in the dining car in the morning. Yippee!

I eat mine with salt and butter; but I respect your right to eat grits ANYWAY YOU WANT -- in true liberal fashion.

[jus_the_facts]

24. hehehe...some folks only like 'em with salt and pepper....

....I've always liked my sweet with real butter!!! :D :hi:

[ScreamingMeemie]

19. I make a little hole in the middle with my spoon...and then place

a cube of butter smack dab in the middle. MmmmmMMMMMmmmmmMMMM!

[jus_the_facts]

25. Yes'm that's the ticket....

....REAL butter too...gotta have some sugar on mine though and just a tad o'salt!! :hi:

[Orsino]

21. Yesterday's breakfast.

When my wife cooks, she goes all-out, and has recently discovered a talent for making perfect grits. I love grits.

[jus_the_facts]

27. She sounds like me...when I cook I go all out too....

....BUT I have perfected makin' instant grits in the microwave...which I thought could NOT be done!! :D :hi:

[Reciprocity]

28. We are having breakfast for supper tonight..

and fried eggs, bacon, pancakes and grits are on the menu.

Cheese grits
4 cups water
1/2 teaspoon salt
1 cup quick cooking grits
6 ounces shredded sharp cheddar cheese
1/2 cup butter
1/2 cup milk
1-2 cloves garlic
2 eggs beaten

Bring salted water to the boil; stir in grits. Cook grits, stirring frequently, until done. Melt butter. Add minced garlic and saute briefly. Add cheese, butter mixture and milk to hot grits. Stir until cheese melts. Add small amount of hot grits to beaten eggs, stirring well. Stir mixture into remaining grits. Pour into greased 2-quart baking dish. Bake at 325-degrees for 1 hour, or until set.

Cheese grits toped with a fried egg.

[jus_the_facts]

29. Mmmm homemade grits are the BEST....I had instant....

....your supper sounds much better!! Always loved havin' breakfast for supper too...mom would make homemade cat-head biscuits with milk gravy...patty sage sausage and GRITS!! :9 :9 :9

[Reciprocity]

31. OMG that sounds delicious!

Every time hear the word instant grits, I think of this sceen from My Cousin Vinny.

Do You remember what you had?" "Eggs and Grits" "Eggs and Grits, I like grits too. How do you cook your grits, do you like
them regular, creamy, or al dente?"
"Just regular I guess"
"Regular, Instant grits?"
"No self-respecting southerner uses instant grits, I take pride in my grits"

[Nailzberg]

30. Mmmm, I want some cheese grits right now.

Yum.

[jus_the_facts]

35. To the kitchen...Pronto...

:D

:hi:

[Reciprocity]

32. This is good one too.

Sausage Cheese Grits Casserole

Ingredients:

1 cup dry regular or quick grits
1 pound sausage (breakfast style)
1 small/medium onion, chopped
1 stalk celery, chopped
optional: chopped bell pepper or serrano chilis
2 cups grated sharp cheddar cheese
4 tablespoons butter or margerine
4 eggs, lightly beaten
3/4 cup milk
cayenne pepper, to taste
salt, to taste
Method

Cook grits according to package directions.
Brown sausage with onions and celery (may also add bell peppers or serrano chilis to this). Drain fat on paper towels.
Remove grits from heat and stir in 1 1/2 cup grated cheese (reserve 1/2 cup for top of casserole). Stir in butter until melted. Add eggs, milk, and sausage mixture; blend well by hand. Stir in cayenne pepper and salt, to taste.
Pour mixture into a 3-quart casserole dish coated with cooking spray. Sprinkle with remaining cheese.
Bake, uncovered, for one hour or until cheese is golden brown at 350° F. Allow to stand ten minutes before serving.

[jus_the_facts]

34. MMMMM I'm gonna have to make that.....

....thanks for the recipe!!! :9 :9 :9

[xmas74]

43. I'm bookmarking this right now!

That sounds fantastic for a cold weekend breakfast!

[Dukkha]

33. Hell Yes! Especially with smoked sausage

or Tabasco sauce

[jus_the_facts]

36. EVERYTHING'S better with hot sauce......

:thumbsup:

:hi:

[Redstone]

37. You mean GREE-YUTS? I've found that they're only good in places

where the people pronounce their name like that.

Those places,they're durn good.

Redstone

[jus_the_facts]

38. Definitely....LOL...

....the cafeteria where I worked made some of the best cheese grits I'd ever had...it was really funny to hear people order 'em too!! :D

:hi:

[xmas74]

41. Love them.

But not that instant crap. I wanna cook mine for a bit.

[jus_the_facts]

46. They're best when cooked...

...but I've seemed to perfect the instant ones in the microwave no less...and I NEVER thought they'd taste right outta the microwave!! :D

:hi:

[xmas74]

48. They've always been too watery for me

in the microwave. The single serve packs are nice to have around when it's an unexpected cold day and I want something warm in my daughter's tummy for breakfast but I still prefer 'em cooked.

/adds grits to grocery list

[jus_the_facts]

49. The trick I've discovered is to add a little less water than called for...

...well I always make two packets...so instead of a whole cup of water add a little less than a cup...stir really well and microwave for two minutes and ten seconds...stir in butter...and whatever else you like and they rival cooked ones!! But ya just can't ever seem to get 'em as soft as stove top cookin'! :)

[xmas74]

52. I'll try that.

But I suspect that I prefer my stovetop ones.

[CottonBear]

47. Stone ground yellow grits with real butter and salt, eggs, bacon & toast.

Mmmm! A classic coastal SC & GA recipe includes yellow grits, cheese, eggs and shrimp. yum! I bet paula Deen (Food Network) has made this on her show. Good lord, I'm craving some grits now!

[jus_the_facts]

50. Mmmm I bet that shrimp recipe IS awesome....

....with lots o'garlic too!!! :9 ;hi:

[CottonBear]

71. Oh yeah! I see you're from LA. Mr. CB is a NOLA native.

We LOVE seafood especially oyster po' boys, soft shell crabs (fried with cream shrimp sauce poured over) and crawfish. Yum! We're planning a trip down to LA as soon as our family down there gets their roof fixed so we can stay with them! We can hardly wait to eat some good LA food! :hi:

[Reciprocity]

51. Two more recipes

Paula Deen's Tomato Grits

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits
1/2 cup plus 1 tablespoon butter
1/3 cup diced green onions
4 ounces processed cheddar cheese, cubed (suggested: Velveeta)
1/4 teaspoon garlic powder
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies (suggested: Ro-Tel)
Preheat oven to 350 degrees F.

In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the processed cheese, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased 8 by 11 by 2-inch casserole and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time

ROASTED RED PEPPER GRITS

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Finely chop onion.

In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.

Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

Makes 6 servings.

[GirlinContempt]

53. They're better than the tories I guess

[ForrestGump]

54. Girls Raised In The South? I like 'em. A lot.

:D

But if you mean that other kind....nope. Wallpaper paste, to me.... :o

[jus_the_facts]

56. Hehehe....wallpaper paste....

....you rock m'world Forrest!! :D

[Radio_Guy]

66. I like them both

Girls Raised in the South and the edible kind. Except the grits at my old high school bounced.

[CottonBear]

72. You've never had proper grits then if you think they taste like paste. n/t

[AngryAmish]

59. Cheesy grits

Good southern food is few and far between in chicago. But, once you get them...

[jus_the_facts]

62. Can't help yo'self and keep goin' back....

....am I right?! :D

:hi:

[TreasonousBastard]

60. I'll eat 'em, but...

I still don't see the point of taking perfectly good corn and running it through drain cleaner to get all the taste out of it. Vegetarian lutefisk.

Whose idea was that, anyway?

[jus_the_facts]

61. Hmm...never heard of that before...here's what wikipedia has to say....

:shrug:

http://en.wikipedia.org/wiki/Lutefisk

[TreasonousBastard]

63. Yup, lye-- drain cleaner, and...

here's the story of grits:

http://www.sallys-place.com/food/columns/fussell/hominy.htm

[APPLE314]

64. W/ touch of Blackberry wine. - Excellent

Use them as fillers in Vegetable soups

Caramelize some brown sugar, mix in some grits, stir in a few drops of Orange concentrate. Let it set up hard and it makes a delicious hard rock type candy.

All time favorite is cooking grits with Manichevitz Blackberry wine. Wine is last step. Sometimes I don't put it in the grits.

[tjwmason]

65. I've never tried them

But I do like polenta (when seasoned appropriately) - and folk seem to think that they're broadly speaking the same.

[wildhorses]

67. had them for breakfast this morning

with an omelette, link sausage, biscuit and cooked apples....yummy
but I could NOT eat it all

[JitterbugPerfume]

68. I just loves me some grits

good with milk and sugar, good with salt and pepper and delicious with cheddar cheese and maple syrup

[C_eh_N_eh_D_eh]

69. Not since the Chretien administration.

[blindpig]

74. Grits with gravy.

I've gotten grits with red eye gravy in Panhandle Florida and Alabama, damn tasty! Otherwise easy on the butter and unscrew the cap of the pepper shaker.