Grits you’ll want again and again
- 1 cup stone ground grits
- 5 cups water
- 1 chicken bullion cube
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 3 tablespoons of unsalted butter
- 2 handfuls of shredded cheese
put the water, salt, pepper flakes, and bullion cube in a pot.
bring to a slow boil and dissolve the salt and bullion.
keep the slow boil going for about 5 minutes to get the most from the pepper flakes.
slowly add the grits, stirring the pot so the grits don’t clump or stick.
cover the pot and keep the boil going slow.
stir every 5 minutes.
at 40 minutes, add the butter and the cheese.
stir slowly for another 5 minutes straight to mix and melt the butter and cheese
serve with grilled shrimp, steak, just about anything.
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CaptFun: 30065362722331/comments/30065352133659
We get our grits from the Nora Mill up in Helen, GA Its been right there on the Chattahoochee since 1876. You can watch them being ground when you stop by to pick some up. The Jumping Goat coffee place next door is good too. We got an Instant pot for Christmas a few years back and it has changed how we cook a lot of things. Grits start by being sautéed in some bacon grease until just toasted. Add most of the rest of the ingredients (this is a pretty good go to recipe https://thisoldgal.com/pressure-cooker-southern-style-cheesy-grits/ ) Set it on high for 10 minutes and walk away. When the pressure has bled off open the lid and stir in some more cheese or whatever else you want to add. The grits come out perfect everytime, never stick to the pot or burn. I didnt particularly care for them as a kid because my Mom would burn them most of the time. My Memaw and her mother made some of the best grits ever.
I'm gonna try the InstaPot method. Thanks for the tip!
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I love grits but my favorite way to eat grits is place the grits in a bowl, than plop three super yolky eggs on top. Those grits mixed with egg yolk??? Mmmm, mmmm, mmmm!!!
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I tried them over 50 years ago when in Florida once, can’t really remember the taste. I think maybe I can find them up here north of the Mason Dixon line. Because now I got to give them a try again.
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Brookwood: 30065362722331/comments/30065384346011
Being a Yankee I was brought up on CORN MEAL MUSH! Had real grits in the USAF and the taste was quite similar except the mush was always a deep yellow color.
they grind yellow and/or white corn for grits
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waltermoe: 30065362722331/comments/30065382476443
I tried them over 50 years ago when in Florida once, can’t really remember the taste. I think maybe I can find them up here north of the Mason Dixon line. Because now I got to give them a try again.
Just think of grits as oatmeal that carries a revolver.
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You can get grits at Cracker Barrel. They aren't as good as true Dixie-made, but at least they're grits. Out West, Black Bear Diners offer them, also.
Diner grits are usually very plain, to cater to the blandest palates. Just stir in a pat of butter, a healthy layer of pepper, and a pinch of salt. Not as good as "cooked with" but okay.
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The last time we were in Charleston we counted at least three restaurants with the word Grit(s) in their name
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Charleston is the self-named shrimp and grits capitol of the universe. I bet you can get S&G 50 different ways there. And 49 of them will be decadent.
That's amazing for a dish that began literally as the cheapest possible meal for the poorest possible people. Boil up a couple cents worth of grits, catch a few shrimp from the docks and you're fed.
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