Thread: Grits what do you do with them

i too love them for breakfast.. just butter and oh gasp SUGAR!

however.. also love the cheese grits and i go crazy for some shrimp and grits.

Okay...sorry,but grits and polenta may be both ground corn,but.....They is different.Google Charlestonspecialtyfoods.com and order their grits which are still stone ground in an original grits mill.They cook up like beautiful little pure white snowflakes.Then you will know real grits. Boil in water(Or 1/2 n 1/2 Better yet) like you would slow cooking oatmeal.Stirring well and don't forget to add a pinch of salt. When they are done,pour them into a greased cassarole dish mixed with smoked sausage and cheese and sauteed onions,celery and green bell pepper.Also add some Cayenne pepper,salt,black pepper,Smoked paprika,Thyme and Oregano,Top with more cheese and dot with some unsalted butter and bake @ 350 till bubbley and done,serve with fried porkchops.........or serve plain after boiling with butter and red eye gravy and biscuits with eggs(Put the fried egg on top and keep the yolk runny now) and Chicory coffee Cafe Au'lait style.Yeahh Baby....Thas what ahm talkin bout ,mmmmm!!!!!

Originally Posted by Bill S

Grits are pretty much like polenta. You could substitute that for anything in this thread (so far).

Ah nice, thanks Bill!

I like polenta, you can even make a sweet cake out of it to have with clementines.

Originally Posted by Nightblade

Okay...sorry,but grits and polenta may be both ground corn,but.....They is different.Google Charlestonspecialtyfoods.com
....snip....

Good link.
Not the only source however.

Quality corn ground correctly is key to both.
For some reason natural stone grist mills produce
a better product -- but hey those with HAD would
understand.

Hominy is important because it has active/ available Niacin.
Pellagra (niacin deficiency) is too common with plain corn
which is why grits are commonly enriched (by law). White, yellow
hominy -- all good.

A market that sells out often and has a constantly fresh
product is important. The same is true for oats,
and other whole grains. Even mustard.... it pays
to look at the date codes in the US.

I like them with a slab of butter.

Originally Posted by Soilarch

<Snip>

... venison chunks pan-fried in butter, garlic, seasoned salt, pepper with a dash of worcestershire...

Some of us with some venison in the freezer demand a recipe for pan friend venison.

If demanding doesn't work, we'll ask nicely.

Grits rock. I was hoping this had to do with food grits and not the grit rating of a stone. Food grits make me happy.

I like them with fish and tomatoes or tomato gravy.

Shrimp and grits is good too.

Or, for breakfast I usually do any combination of grits with salt, butter, pepper and jelly with either fried bologna, liver pudding or corned beef hash.

Oh, and scrambled eggs in there too.

Mix it all up. Yummy. Or, a fried egg and bust the yellow into your grits. That's good.

Grits with cheese is good too! Darn good.

Hmmm....I think I'm going to go get some grits.

+1 on grits with fried bologna.

Originally Posted by rickboone

Grits rock. I was hoping this had to do with food grits and not the grit rating of a stone. Food grits make me happy.

I like them with fish and tomatoes or tomato gravy.

Shrimp and grits is good too.

Or, for breakfast I usually do any combination of grits with salt, butter, pepper and jelly with either fried bologna, liver pudding or corned beef hash.

Oh, and scrambled eggs in there too.

Mix it all up. Yummy. Or, a fried egg and bust the yellow into your grits. That's good.

Grits with cheese is good too! Darn good.

Hmmm....I think I'm going to go get some grits.

What is Liver pudding....I am a liverwurst fan so you now have my curiosity going ?? sounds delish !!

I thought this thread said "Girls what do you do with them.".


Then I realized what sub-forum this is. I propose a "The complicated things in life." Where we can put threads about religion, politics, old cars, new cars, baking cookies, and girls.