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.
-
Why you want to mess with grits like that? I use half and half milk/water. Then all you add is salt, pepper and butter. Don
3 -
dcon12: 30065362722331/comments/30065318831771
Why you want to mess with grits like that? I use half and half milk/water. Then all you add is salt, pepper and butter. Don
sure, that’s one way to do it.
3 -
The best 5 minute grits:
Creamy White Corn Grits Hot Cereal
Our Creamy White Corn Grits are Southern-style grits made from the finest white corn. The pure corn flavor of these delicious grits makes them ideal for shrimp and grits, cheese grits, grit cakes and porridge.3 -
only way to eat grits is smothered in maple syrup.............
0 -
^^^^🤢🤮^^^^
6 -
Love my grits
0 -
Grits, butter, eggs, bacon. No nothing else.
3 -
it's an ethnic thing
0 -
Here we go again with another chili and beans thread.
There is simply no educating the backwards types who think grits are cereal like cream of wheat and therefore add syrup.
Grits are a potato substitute, and deserve savory additions like cheese, pepper, bacon crumbles, and even hot sauce.
If you like cream of wheat, have all the syrup you want. But do not mistreat grits that way.
I have spoken; the thread may be closed.
9 -
Even being southern my family and my inlaws all from TN. And KY.
I never seen any grits served and never heard any one say they liked them
honest I have never tried them just based on that
I may have to give in after all these years and at least give them a chance
0 -
Ain't grits for those who want to eat corn without having to put in their false teeth?😁 Bob
18 -
The upside to grits is you can make them to be different things.
As a part of an entree -with cheese and bacon or sausage maybe drop a fried egg on top
As a side dish creamy with butter, heavy cream and cheese
as a sweet porridge type. With butter and sugar maybe add a few raisins. That’s how I remember eating it
ole ground up dent corn was abundant, cheap and filling which is why us poor old southerners ate grits. if you were lucky you had something to add to them because alone grits are very bland
3 -
I just did smoked grits with bacon wrapped shrimp the other day & closed it out with a key lime pie.
An easy meal to feed a crowd!
12 -
Warbirds: 30065362722331/comments/30065321279899
I just did smoked grits with bacon wrapped shrimp the other day & closed it out with a key lime pie.
An easy meal to feed a crowd!
https://us.v-cdn.net/6031683/uploads/UIEMACWLK1KV/img-9608.jpeg
https://us.v-cdn.net/6031683/uploads/I59WOYV8N5LO/img-9616.jpeg
https://us.v-cdn.net/6031683/uploads/7646LLUFRUQJ/img-9620.jpeg
https://us.v-cdn.net/6031683/uploads/UAH4AGD4C0NT/img-9621.jpeg
A meal for a king! Fantastic!
3 -
Warbirds: 30065362722331/comments/30065321279899
I just did smoked grits with bacon wrapped shrimp the other day & closed it out with a key lime pie.
An easy meal to feed a crowd!
https://us.v-cdn.net/6031683/uploads/UIEMACWLK1KV/img-9608.jpeg
https://us.v-cdn.net/6031683/uploads/I59WOYV8N5LO/img-9616.jpeg
https://us.v-cdn.net/6031683/uploads/7646LLUFRUQJ/img-9620.jpeg
https://us.v-cdn.net/6031683/uploads/UAH4AGD4C0NT/img-9621.jpeg
Looks delicious. I love me some Key Lime Pie
3 -
At almost every family gatbering of the Clan on Thanksgiving, you will find a big glass/Pyrex dish of Cheesy Garlic Grits.
Personally, a good breakfast of eggs, bacon, sausage, grits w/salt/pepper/butter, etc. I'm a Happy Camper.
6 -
Dang, Warbirds. You should open a high end restaurant.
6 -
I make grits mostly in winter. A one-cup portion, using 1/4 cup grits. 30-minute cook in salted water and milk, then pepper and a handful of cheese and crumbled bacon. Served with an egg on top.
I wasn't born a Southerner but became an adopted one of sorts after living there for 15 years. Was introduced to grits in AF chow halls and never looked back. The most decadent shrimp and grits I ever had was at a New Orleans hotel on Canal St. It was served with enough cheese to make the grits orange, and slathered with a deep brown roux. So rich even I couldn't finish it.
0 -
My Neice had Garlic Shrimp and Grits served at her Wedding Reception. (Among'st a huge Variety of other succulent dishes.) Yeah, they are a Southern Couple.
I forget the name, but her reception was held at one of the Oldest Restaurant/Inn's in North Carolina, near Wake Forest. It was Beautiful. (As She was, as well.)
0 -
@...: 30065362722331/comments/30065380836379
My Neice had Garlic Shrimp and Grits served at her Wedding Reception. (Among'st a huge Variety of other succulent dishes.) Yeah, they are a Southern Couple.
I forget the name, but her reception was held at one of the Oldest Restaurant/Inn's in North Carolina, near Wake Forest. It was Beautiful. (As She was, as well.)
Second Empire, maybe? That place is gorgeous! And they make shrimp and grits that people would fight over.
0 -
My only grits experience is at Cracker Barrel at our annual New Year's Day/son's b-day trip for breakfast. Don't know how authentic their grits are but I do partake, with maple syrup.
6 -
My wife once brought home Instant Grits when I ran low. They are nowhere near as good as slow-cook grits. In fact, you have to slow cook "instant" grits to make them palatable.
After stirring grits into the boiling water, turn the heat as low as it will go. Cover. Stir every few minutes to prevent sticking, but cover again quickly to avoid losing too much liquid. Add milk if it gets too thick. Allow to simmer for at lest 20 minutes, and longer is better. My patience and tummy rumbles generally win out at about 30.
0 -
I am a purist. All I want in my grits is grits. And butter.
0 -
I like that, too he dog when it's a side dish.
I reckon that if'n I'm a-havin' bacon and eggs with my grits, it's all gonner get mixified in my belly anyhow. Don't matter none if'n I mixes 'em up aforehand.
0 -
I will admit, over the past couple years, while working at the Grocery store and hitting the Closeout section hard - I was (amongst other things, especially canned goods) stocking up on Instant oatmeal, instant rice, instant potatoes,(of all types.) and instant grits. (In variety packs of various flavors.) These were primarily for my SHTF stash of food.
If times get tough, I'm sure I will be happy to have them all. 👍😁
0 -
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.
3 -
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.
0
Please sign in to leave a comment.
Comments
38 comments