I don’t know that I have ever really eaten grits. But, I’ve seen some good looking photos of prepared grits.
Today I bought some slow cook grits at Trader Joes. Before I make them (there is a recipe on the back using milk, water, salt, butter) thought I’d see what tried and true tips are out there for excellent grits.
I can try them just as above. But, cheesy grits sound extremely good. Make as the package directs and just add some grated sharp cheddar at the end? What is your recommendation?
I’d also like to consider an excellent shrimp and grits recipe. Anyone have one to share???
I use a combo of chicken stock and cream or milk (preferably whole milk). I add what the directions say but I always wind up needing more and will just add a little as needed while it cooks. If I use seasoned stock, I skip the salt.
Butter - grits like butter! Through in some at the end.
Garlic - mince a clove or two and add it in at the beginning if you like
Cheese - never hurts. A good, sharp cheddar or smoked gouda are both great. Even some parmesan.
Fresh corn cut off the cob in summer is amazing in grits.
I like to sprinkle some finely sliced green onions on top.
A bowl with a poached egg or fried runny yolk egg makes a great meal. Add a few dashes of Frank’s RedHot sauce. Yum!
Google Grits Yaya. My favorite way to eat grits. I indulge about once a year. Ignore the calories.
So since I do try and watch what I eat, I’m going to have to limit the quantities here - looks like they are easy to add lots of calories to grits! I’m ok with some splurging though. I’ll make these a special occasion.
Same here though the only times I’ve had grits were made by a HS classmate’s dad who also happens to be a Yankee and a few times at a diner in NE Ohio during my undergrad.
I also happen to be a big fan of other southern food items like chicken fried steak, fried chicken, BBQ, etc etc etc.
Now to devise a raid so I can partake of such delicacies from many fine southern kitchens and dining tables.
@cobrat, after reading your many posts about your love of food, your hearty appetite, and devising ways to get it in your belly, you need to learn to COOK, dude!
I never “tried a grit before” (My Cousin Vinny) until we moved overseas and attended potluck events that included southern folks (I am Northern). I love the ones with cheese, sausage, and peppers. Loaded with calories, but worth indulging in and running an extra mile or two when they appear. I have never tried making them myself though. Hmmm, maybe time to learn.
They may look like Cream of Wheat, haha, but no sugar. Salt. That’s how you can tell the experienced gritsers from the newbies.
Love good grits and when I do the scrapple thing in VA, have grits, too.
I’m of the view it’s more fun to raid other kitchens/dining tables for free food opportunities.
Especially if there are interesting challenges to be overcome…such as irate fraternity members and armed cooks.
So scrapple is also a VA thing? Always associated it with Philly/Pennsylvania as that’s where I’ve had it. Funny how I enjoyed it very much whereas my native Philly area friend always hated it from childhood onward.
[edit]So it’s a Mid-Atlantic thing including VA. Wonder how much they differ by state/region.
I tried grits once, in a Waffle House, after the waitress promised she’d “fix’em” for me, by which she meant smothering them in butter and sugar. Disgusting. Never again.
I love grits. NYE we had dinner out and one of the side options was pimento cheese grits. Amazing! I make a quick topping of onions, peppers, shrimp and andouille sausage - sautee it all together - then add some shredded sharp white cheddar to the grits- delicious. @doschicos has given you all the really good ideas.
My H, the southern boy, makes grits, eggs (over easy), hash, and bacon. I personally can’t stand them, but he has converted both D and S. They usually have it on Sunday for brunch or when I don’t want to cook, he’ll make this concoction for dinner. I will eat the bacon, H makes the most delicious bacon- not too crispy and not too soft.
Darn it, now I’m hungry and will have to suggest to H that he make some of his Sunday brunch just so I can get some bacon.
I like grits and all its cousins (polenta, mamaliga, sadza, etc.). Sadza consumption in southern Africa is likely responsible for low colon cancer rates.
But a couple of months ago I stayed in a very nice boutique hotel in Savannah, Georgia. The grits were stupidly, poisonously, unbearably full of SALT. Must have been some mistake in the kitchen, though it was consistent for a few days.
I make good grits if I do say so. I use just regular (quick) grits mostly although I love stone ground I usually don’t take the time. My method is to start with about 3/4 of water called for. While you don’t want the salty mess described above, grits are like pasta in that you have to salt the water - they will never taste seasoned if you try to make them without and add at the table. (I have found that worst restaurant grits usually don’t have enough). then after cooking a few minutes I add the rest of liquid but use milk and add in a couple of chunks of butter. Doing it this way seems to pull up anything that’s trying to stick and makes them very creamy.
Cheese is always a good thing! Grits are never sweet (save that for oatmeal). I use sharp cheese for breakfast. Occasionally use parmesan if making it with shrimp or salmon.
For good ideas for stone ground, hit up pinterest! My D got local ground yellow grits for christmas - had to be rinsed, etc. They were very good, but kind of came close to tasting more like polenta.
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