Grits, Love them or hate them?

[Mike]

Grits suck. Okra sucks too.

Hated Okra for over 40 years, but I will always try foods once in a while to see if I still hate them because taste buds change. This year, I started liking okra.

 

[terrylamar]

Fried okra is great. Gumbo is pretty good. Stewed/steamed/slimy okra is OK.

 

[Sinister]

Funny you say that, I'm the same way with tomatoes.

The other day I got one that was fairly promising looking, and cut the meat away from the slime and didn't mind it much.

Still can't do the slime though.

 

[terrylamar]

Funny you say that, I'm the same way with tomatoes.

The other day I got one that was fairly promising looking, and cut the meat away from the slime and didn't mind it much.

Still can't do the slime though.

The slime comes with the way it is cooked. I'm not talking about rotting vegetables!

 

[Sinister]

I was responding to Mike actually...you were a little quicker on the reply button!

 

[terrylamar]

I was responding to Mike actually...you were a little quicker on the reply button!

That's because I can type with all twelve fingers and my parents were married!

 

[Sinister]

12 huh?

Did you grow up near a uranium mine?

 

[DubbleD]

12 huh?

Did you grow up near a uranium mine?

Nope... Texas.

Just Texas.

 

[terrylamar]

Nope... Texas.

Just Texas.

There is something funny in the water in MN.

 

[DubbleD]

There is something funny in the water in MN.

yup.. it's under about 32" of clear stuff that's really really cold if you hold it long enough.

 

[rebel]

I can't eat grits without adding tons of sugar. By themselves they're just mashed up flavorless filler.

And I don't like eating all that much sugar.

I used to flip out when I saw someone put sugar on grits. Probably the only thing in the world I wouldn't put on'em.
I guess I'm mellowing.
Well........as long as you're eating them.
"Bless his heart, he's doin' the best he can"

[video=youtube_share;37JhcQ6NK4M]http://youtu.be/37JhcQ6NK4M[/video]

Grits suck. Okra sucks too.

In fact, I find that much southern cooking from staples probably has it's roots in the fact that the south was largely impoverished for so long and they needed cheap ways to feed many people on next to nothing. After all, it was a lack of funding that helped the south lose the Civil War.



@rebel goes off in 3....2....1....

LOL
Yeah, you caught me sleeping , literally.
I have to get up early and try to fix/replace a poor, impoverished neighbor's well pump this morning.
I may use the old one to irrigate my garden...........where I'm hoping to have a bumper crop this year...........of sweet potatoes...........and collards.............and okra.



That reminds me.
Ever see an old washing machine sitting out in a yard in the country? Ever wonder WTH?
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It's for washing the sand off the collard greens.

 

[8978]

I've only had butter on grits so far. Only eaten them maybe 7 times so far. Is there any other stuff people put on grits?

I eat fruit, nuts and salad Mon-Sat. On Sunday I eat whatever I like for one meal and if there's a Huddle Hut I get breakfast.

 

[rebel]

I've only had butter on grits so far. Only eaten them maybe 7 times so far. Is there any other stuff people put on grits?

I eat fruit, nuts and salad Mon-Sat. On Sunday I eat whatever I like for one meal and if there's a Huddle Hut I get breakfast.

Cheese.
Bacon.
Cheese.
Ham.
Cheese.
Eggs, not runny, not hard.
Salt.
Diced onions and peppers.
Any kind of cheese.




Anything.........but sugar. If you're gonna do that, just have oatmeal.

 

[8978]

Ha ha ha ha ha ha Cheese ha ha ha ha ha

I really like them with butter so far. Do you melt the cheese? Do you ask them to put cheese on the grits?

 

[rebel]

Ha ha ha ha ha ha Cheese ha ha ha ha ha

I really like them with butter so far. Do you melt the cheese? Do you ask them to put cheese on the grits?

OK
This is turning into the James Paula Dean cooking show........lol.
The cheese HAS to be melted, cuz we're NOT eating grits cold. The only one that gets away with that is the dog.
You may have to ask, unless it's a respectable establishment like Waffle House, where they give you your menu options automatically.....and announce them to the world.
Note, this is usually for hash browns, but all good restaurants know it applies to grits as well.
Covered, smothered, scattered, chunked and diced.
See a local for translation.

 

[stonefly]

I can't eat grits without adding tons of sugar.

Get caught doin' that in Georgia and it's hard time... if they don't lynch you first!

 

[Rigjockey]

I always have them with butter, Sometimes I will put some garlic in there. I only do that at home.

 

[kickin chicken]

Country Ham w/Grits and Red Eye Gravy

This is a true southern favorite. Of course, you serve this with a nice cat head biscuit. Very rich and full of calories. This would be a special treat on occasion.

View attachment 19926[/IMG]​

Country Ham with Red-Eye Gravy and Grits Recipe - Saveur.com

1/2 cup stone-ground grits,
such as Anson Mills Carolina Quick Grits
Kosher salt, to taste
1 tsp. canola oil
2 2-ounce slices country ham
2 tbsp. brewed coffee
1/8 tsp. sugar
1 tbsp. unsalted butter, halved
Freshly ground black pepper, to taste

1. In a 2-quart saucepan, bring grits and 2 cups water to a boil over high heat. Reduce heat to medium-low and simmer. Cook, stirring constantly with a wooden spoon, until grits are soft and have the consistency of porridge, about 30 minutes. Add kosher salt to taste; cover and keep warm.

2. Grease a 10" cast-iron or nonstick skillet with 1 tsp. oil and heat over medium-high heat. Add country ham and cook, inverting once, until crisped and golden brown on each side, about 5 minutes. With tongs, transfer the ham to 2 warm plates. Add coffee, 1/2 cup water, and sugar to the skillet, scraping up any brown bits with a wooden spoon. Simmer gravy until it has reduced to 1/4 cup, 2–3 minutes. (The gravy will be thin and have the color of brackish water.) Ladle gravy over ham. Spoon hot grits into 2 small bowls and top each with a pat of butter and black pepper to taste. Serve hot alongside ham and gravy.
View attachment 19926

 

[Road Dust]

Love'em, especially with cheese.

 

[2xR]

Those heathens in the Low Country of South Carolina actually serve Shrimp & Grits

Ingredients

For the grits:

• 2 cups whole milk
• 2 cups water
• 1 1/2 teaspoons kosher salt
• 1 cup grits or coarse ground cornmeal
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 ounces sharp Cheddar, grated

For the shrimp:

• 1 pound (31/35 count) shrimp, peeled and deveined
• 2 ounces bourbon whiskey
• 1/4 teaspoon hot sauce, optional
• Kosher salt
• Freshly ground black pepper

Directions

For the grits:
Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
For the shrimp:
Place a 10-inch non-stick saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continually until the flame extinguishes, approximately 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.

Snipped from foodnetwork.com