Just received a tub of grits (old fashioned) enriched with hominy? Brought back from over the pond by a friend, any ideas on recipes for how to use them
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Just received a tub of grits (old fashioned) enriched with hominy? Brought back from over the pond by a friend, any ideas on recipes for how to use them
Grits are ground corn and are typically served in the South as a side dish at breakfast in place of potatoes. Grits can also be the main dish at breakfast. There are several ways of serving grits. The simplest way is just with butter. You can also mix in shredded cheese, or add crumbled sausage or bacon.
Look here to find out more than you ever wanted to know about grits
GRITS - Southern cooking and kitchen traditions - Grits
I like them with cheese and hot sauce
Cooked in bacon fat.
Cheese grits with hot sauce works for me, although plain with butter is pretty good too.
I like them with green chile, cheese, and garlic.
Charlie
How many microns are your grits?
I've heard of 'em but never tried them.
Anyone know if you can get them in the UK?
That sounds really good! Right at lunchtime, too.......Quote:
Originally Posted by spazola
Grits are pretty much like polenta. You could substitute that for anything in this thread (so far).Quote:
Originally Posted by Stubear
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.
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!!!!! :rock::rock:
Ah nice, thanks Bill!Quote:
Originally Posted by Bill S
I like polenta, you can even make a sweet cake out of it to have with clementines.
Good link.Quote:
Originally Posted by Nightblade
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.
Some of us with some venison in the freezer demand a recipe for pan friend venison.Quote:
Originally Posted by Soilarch
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.
What is Liver pudding....I am a liverwurst fan so you now have my curiosity going ?? sounds delish !!:hmmm::hmmm:Quote:
Originally Posted by rickboone
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.
we do have a ladies forum, but i guess there wasnt enough demand for a mens forum :rolleyes:Quote:
Originally Posted by JokiJo
Try this -- it works for elk.Quote:
Originally Posted by Snake
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 ?!:w
Thanks...Quote:
Originally Posted by Nightblade
I knew someone would catch my spuds hiding in a grits thread. :idea:
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::shrug::dropjaw:::idea::y
I think you eat them. Just kidding. Grits with butter. soooooooooooooooo good!
GRITS - I like `em too...
Girls Raised In The South!
I let my wife eat them. I like oatmeal.
I love my grits mixed with crumbled up bacon, cheese, and scrambled eggs.
It really is a lot like polenta. It's usually served with a lot of butter and / or mix your (gooey) fried eggs into them.