Grits?

I'm a Southern boy who just happened to have a mid town Manhatten native for a father. My mother was from Cocke county Tennessee...a ridge runner if there was one. Interestiing mix?

I spent every summer on a dude ranch (I worked there) from the time I was eight until I was eighteen. The resident girl campers cooked breakfast and did things to eggs, sausage and bacon that were not to be believed. Therefore I ate ONLY grits for b'fast for ten summers...those girls even screwed up grits at least once a week.

I now usually top grits w/ cheese. I eat them for b'fast about four times a week...actually...no grits...no b'fast.

I am sure that grits are a regional thing. When I am in the north and I discuss grits, folks reel at the thought.

I have spent some time in Hawaii and the folks there get into taro. I felt the same way that the folks in the north do.

I am sure that you have to get use to what you are raised. I am sure glad I was raised on grits and not taro.

I also notice that when i am in the north, folks there really get into oatmeal. It makes me think of glutinious stuff but they really like it. Again, it is a regional thing.

Paul E. Smith
Knoxville, TN

All I know is I wish us northerners would like them more...very few restaurants serve them here and i love them!

quote:

Originally posted by annpeeples

All I know is I wish us northerners would like them more...very few restaurants serve them here and i love them!

When I was in Maine (Portland area)..The Denny's had them on their menu.
I was in heaven.

Hi!

Just curious: does anyone have any opinions one way or the other about white grits "versus" yellow grits? I grew up with white grits, but have never had yellow grits.

Both just as good. No flavor difference, IMO. Yellow corn vs. White corn, etc.

Welcome to RF, BTW!!!

Thanks!

I grew up with white grits, and have always loved them. Now as an adult both yellow and white are equally deeelisssshhhussss!!

Just no sugar on them (BLECK)

quote:

Originally posted by roossy90

quote:

Originally posted by annpeeples

All I know is I wish us northerners would like them more...very few restaurants serve them here and i love them!

When I was in Maine (Portland area)..The Denny's had them on their menu.
I was in heaven.

Denny's grits?
I would be leary.

I'm about as far from the south as you can get and still be in the contiguous US, and I don't know where I first had them, but I love grits. Last Thanksgiving, after I got the call from the current host to bring my usual three kinds of homemade rolls and some mashed sweet potatoes with pecans, I hung up the phone and thought I must be getting old: even though it only comes once a year, the usual Thanksgiving menu sounded boring.

In addition to what I'd been asked to bring, I made a big bowl of shrimp and cheese grits. The look on my inlaws' faces when they beheld the interloper dish on the buffet: priceless! But when I went to help wash up after the meal, the grits dish was completely empty. You just can't argue with buttery, cheesy, garlicky shrimp grits!

peachpie

I am coming to turkey day at your house!!!!

I try and insert a southern dish at my turkey day celebration and you would have think the president cut the cheese when they look at a southern dish.

I did a turduchen 2 years ago, boy was that a mistake. They finally have accpeted the deep fried turkey tho.

I think cheesy shrimp grits is going to be on my menu this year, I was thinking about jambalya, but the grits sounds really good.

peachpie,
please give us the recipe!!!

peachpie

What's your reecipe for shrimpie cheese or cheesie shrimp (Or whatever you call them)grits?

http://www.gumbopages.com/food/seafood/crooks-shrimpgrits.html

quote:

Originally posted by cajunking

I grew up with white grits, and have always loved them. Now as an adult both yellow and white are equally deeelisssshhhussss!!

Just no sugar on them (BLECK)

Sugar
A BLASPHEMY!!!

I Love GRITS, and I love grits
Girls
Raised
In
The
South

quote:

Originally posted by Adjudicator

quote:

Originally posted by cajunking

I grew up with white grits, and have always loved them. Now as an adult both yellow and white are equally deeelisssshhhussss!!

Just no sugar on them (BLECK)

Sugar
A BLASPHEMY!!!

Butter, S&P..
NO SUGAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

What do you serve them with? Especially if good seafood is readily available and cost-prohibitive. We'd like to make them for dinner, but with what?

I mean besides breakfast food, like eggs or fried ham (salt problems).

We eat grits like mashed taters

cheese grits are great too as a side dish for dinner

quote:

Originally posted by Pwingsx

What do you serve them with? Especially if good seafood is readily available and cost-prohibitive. We'd like to make them for dinner, but with what?

If you Google "Grits Recipes", You'll get all kinds of recipes. "GRITS-----The're not just for Breakfast anymore!"

Oh, I want to make cheese grits. I finally had some the other week and I just loved them. I just didn't know what to serve them with. My family doesn't much care for seafood. I was wondering, hey, maybe with grilled pork steaks, how does that sound?

Sounds good to me when is dinner??

basically anywhere mashed potatoes could go grits will work too.

GRITS - or as I like to say "Grandmothers Raised In The South"

RE: yellow vs. white grits
I grew up with white grits (Alber's). The box today seems to be about half the size I remember and doesn't last nearly long enough. So, now I buy them from the bulk bin at Henry's. But, they only carry the yellow.
Doesn't much matter, by the time I finish putting butter on them, the white ones are pretty much yellow anyway!

lol
I was thinking the same thing

time all the other stuff gets added you cant tell what color the grits were

i am having my cousin bring some grits up from N.C.so i can make them at home.Any suggestions on the best packaged grits from there???

quote:

Originally posted by annpeeples

i am having my cousin bring some grits up from N.C.so i can make them at home.Any suggestions on the best packaged grits from there???

Any "local" brand should be given preference, as long as they are stone ground. Other than that, a national brand will probably suffice for you grits newbies. Martha White is a good brand, but there are others. It's pretty hard to screw up grits, IMO. Stay away from quick cooking types, though.

Thanks,Adjudicator-I will have her bring stone ground.I am a newbie at cooking them, but not eating them!!!

I don't know if I like them. I don't think I've ever been anywhere where a first rate example was being fixed.

What I'd like, though, is a brief synopsis describing the differences between the various dishes made from ground corn, like polenta, grits and farina, if that applies. By the way, has farina fallen out of favor? My Mom made it for me practically every day for breakfast for years.

In any case, at the first available opportunity, I'd like to try grits prepared really right.

The Bear