Thread: Grits what do you do with them

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

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.

Originally Posted by Snake

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.

Try this -- it works for elk.

Slice thin, pound thinner. Try for 1/4inch.
Dredge in seasoned flour (salt, pepper).
Drop a small knob of butter in a medium hot pan
and when it stops foaming drop in the venison.
Flip when brown, serve when both sides are brown.

Serve with fork mashed potatoes and something
green.

Or serve with Grits,pan gravy and butter maybe ?!

Originally Posted by Nightblade

Or serve with Grits,pan gravy and butter maybe ?!

Thanks...
I knew someone would catch my spuds hiding in a grits thread.

Mine was close to chicken fried steak.
It is possible to go CFS full on.

Try a veal picatta spin.
Try a veal with mushrooms spin.
Try a veal any scallopini spin.
Try with garlic and butter.
Try with a splash of wine.
Try with a splash of beer to make a pan sauce.

If butter is on the short list in the house
use olive oil or half butter and half oil.

If the venison is a tough roast try
a venison based on a Beer Stew.
A Belgian beer to make something like
-- Carbonnade: Beef and Beer Stew

All go well with Grits made simple or
crazy rich with cheese, cream and
butter.

Hi I would just like to thank everyone so far for their suggestions and recipes please keep them coming and just for the record at 53yrs old it’s many summers since I found out what to do with girls::

I think you eat them. Just kidding. Grits with butter. soooooooooooooooo good!

Originally Posted by ragnost

Hi I would just like to thank everyone so far for their suggestions and recipes please keep them coming and just for the record at 53yrs old it’s many summers since I found out what to do with girls::

Heat 'em up and put Butter on'em