What do you do with them? Grade them in ANSI and JIS, write a 20 page paper about it, post on a forum? :p
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What do you do with them? Grade them in ANSI and JIS, write a 20 page paper about it, post on a forum? :p
Using the Southern Measuring Method (SMM) they are tee-niney.Quote:
Originally Posted by HNSB
Grits are ground up corn, basically the same as polenta.Quote:
Originally Posted by Stubear
Edit: whoops Bill beat me to it
Grits and shrimp or grits and fish are common fare here in Florida and elsewhere in the coastal South. My personal best grits meal is grits cooked like normal then stir in some pepper jack cheese until the cheese is melted in the grits. Serve the cheese grits as a side dish with smoked mullet (a small smoked fish similar to herring). Spritz with a generous shake of tabasco sauce and wash down with multiple cold beers. What a wonderful lunch.
Grits are also a good side for breakfast with eggs, sausage and biscuits. Again, simply cook the grits add butter, (cheese if desired), salt and pepper and enjoy. A major faux pax committed by many Northerners is to put sugar on their grits, you can think about it but don't do it. There are actually places where this is against the law, I think :)
PS: To be precise, grits are ground up hominy
Guilty as charged, your honor. I like them for breakfast with milk, butter, and brown sugar. Very similar to Cream Of Wheat when done that way. (But better)Quote:
Originally Posted by 1OldGI
I like to cook them up, pour them into a small loaf pan and let them set.
Then you can remove the loaf of grits, cut it into slabs and fry it!
This is the way I first had polenta too, as "cakes."
Add in cheese, bacon, sausage, or ham chunks before you do this and you will not be sorry!
It should be noted that they are pretty bland tasting to most folks when the first try them. Think of them as a vehicle for other things!
-Rob
Here ya go!
0:44 to 1:31 is the pertinent bit:
YouTube - Cholesterol Problem
There are some killer shrimp and grits recipe's on the web and that is one killer meal if you have never tried it before!!
Kinda like you gots to try a Pimento Cheese Boiga with Bacon before you die...........
Yo!
I send them back to the kitchen and remind the waiter I ordered a steak
Dad grew up on white rice and grits. I have small love affair with good ole long grain white rice. Grits I enjoy too, and I find that once you figure out to cook grits to your taste, you can use them in most recipes that call for white rice.
Now, with the hominy (sp?) mixed in I don't have a clue.
I've tried and tried, and just don't like that. Of course, mixed in with grits may be just the trick? It's all just corn after all.
I vote salt, pepper, and butter. Mix in your favorite meat and call it good. (Mine happens to be venison chunks pan-fried in butter, garlic, seasoned salt, pepper with a dash of worcestershire.)
Goodness, I'm hungry now:(
Quote:
Originally Posted by Stubear
Should be no problem.
If you cannot find them by name look for polenta in
an Italian market. You want the coarse polenta but
fresh is more important than grind.
It consists of coarsely ground corn (when grits is
made from hominy, it is referred to as hominy grits).
It is important to find "fresh" ground corn. The shelf
life is short compared to other grains. They can go
rancid and be less than stellar when they do.