My wife got up and fixed us breakfast today and I noticed as we ate and got to thinking about different ways people eat their grits. I just put a pat of butter on the plate, covered it with grits till melted then stirred and ate mine. Becky added butter to hers then crumbled her bacon up into small pieces and mixed with her grits. I have seen people mix their grits with over easy eggs and stir everything up and eat them that way. Others mix hard scrambled eggs with their grits. Becky's aunt was raised in Alabama and should know better but she has spent so much time up in Northern Ohio she now adds sugar to hers - definitely not a traditional southern way to eat grits. When we have cheese grits with a fish fry I don't add anything else. Occasionally my wife will take cold grits, slice them into squares, dip in eggs then flour and fry them.
How do you eat your grits?
https://forestryforum.com/board/index.php/topic,72956.msg1102897.html#msg1102897
https://forestryforum.com/board/index.php/topic,79632.msg1209700.html#msg1209700
https://forestryforum.com/board/index.php/topic,23500.msg334464.html#msg334464
https://forestryforum.com/board/index.php/topic,73776.msg1117147.html#msg1117147
https://forestryforum.com/board/index.php/topic,43756.msg631174.html#msg631174
https://forestryforum.com/board/index.php/topic,36193.msg523263.html#msg523263
https://forestryforum.com/board/index.php/topic,13145.msg183652.html#msg183652
https://forestryforum.com/board/index.php/topic,15734.msg223892.html#msg223892
and that's just half of the first page of results...
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sometimes i put a little molasses on them sometimes just a little butter and black pepper and i have chopped up a piece of country ham in em while they were cooking ;D
i just eat about anyway they are fixed :D
Does anyone ever just boil up a bunch, dump em in a bowl, and go eat them without adulteration? ;D
I wonder how many people make death bed confessions that they lied about liking grits.....
The great debate,Why do you have to mix it with something good to make them taste good?
With great reluctance.
Shrimp and grits, a southern favorite.
http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html
I usually eat grits with fried eggs or soft boiled eggs. Either way, I add the butter to the grits while they're cooking. With fried eggs, I put the grits and eggs side by side, and with boiled eggs, I add the eggs to a bowl of grits.
Quote from: thecfarm on December 19, 2016, 07:12:26 PM
The great debate,Why do you have to mix it with something good to make them taste good?
I think the results will show they are good with anything. Adding something to them is like icing a cake, adding ice cream to a slice of pie, or adding your favorite spice, sauce or dressing to you other favorite dishes.
OK, I went to my Gallery and found that I like my Grits:
(https://forestryforum.com/gallery/albums/userpics/20011/2410/DSCN0801.JPG?easyrotate_cache=1273362608)
With hot tamales
(https://forestryforum.com/gallery/albums/userpics/20011/DSCN1088_28Small29.JPG?easyrotate_cache=1344726381)
With eggs, bacon and biscuits.
(https://forestryforum.com/gallery/albums/userpics/20011/Photo060_28Small29.jpg?easyrotate_cache=1349564984)
With sausage and biscuits
(https://forestryforum.com/gallery/albums/userpics/20011/IMG_1548_28Small29.JPG?easyrotate_cache=1481240155)
With sausage, eggs, and toast
(https://forestryforum.com/gallery/albums/userpics/20011/DSCN1504.JPG?easyrotate_cache=1436917813)
With friends
(https://forestryforum.com/gallery/albums/userpics/20011/Photo429.jpg?easyrotate_cache=1392330980)
With more hot tamales
(https://forestryforum.com/gallery/albums/userpics/20011/Image0210.jpg?easyrotate_cache=1346779391)
With shrimp
(https://forestryforum.com/gallery/albums/userpics/20011/DSCN1918.JPG?easyrotate_cache=1397332779)
With Ray Crane, thecfarm LINK (https://forestryforum.com/board/index.php/topic,74449.msg1127782.html#msg1127782) (Reply #64 shows the package being opened.)
8) mm you sure eat good 8) and you show that grits go with anything for any meal ;D :D :D
I let them congeal just a bit and eat them from the edges in with a fork.
Quote from: Jeff on December 19, 2016, 07:01:21 PM
Does anyone ever just boil up a bunch, dump em in a bowl, and go eat them without adulteration? ;D
About as often as you would eat mashed potatoes with no salt, butter or gravy. ;)
How right you are DanG. :)
Magicman,yes,the box that the grits came in was opened. But the box of grits remains my lifetime supply of grits. ;D In fact,I tried to find that same box of grits in my cupboard. No luck. Maybe it vaporized after it realized it should not be this far North.
Quote from: DanG on December 20, 2016, 12:06:10 AM
Quote from: Jeff on December 19, 2016, 07:01:21 PM
Does anyone ever just boil up a bunch, dump em in a bowl, and go eat them without adulteration? ;D
About as often as you would eat mashed potatoes with no salt, butter or gravy. ;)
I defy you to find one topic on the forum started to praise mashed potatoes or asking "How do ya'll eat your mashed potatoes?"
My grandpa ate a bowl of grits for breakfast everyday without exception. I'm not everyday but probably 90% of my days start with a big bowl of grits thin and runny swimming in loads of butter and sugar. 8)
I prefer mine inside the egg before cooking.
Well said, Bill. :D
You feed them to your pig and turn them into bacon. ;D ;D ;D
I eat 'em like they were trying to get away.
Usually eat 'em with lots of butter and Tony"s Cajun seasoning. Also cheese grits or cheese grits and shrimp. Not really a bad way to eat grits. Momma used to make what we called cold fried grits. Take the leftover grits from breakfast, or make a batch just for this, and spread them out in a flat pan about half an inch thick. Let them set up then cut into squares and fry them in bacon grease. Yummy. Haven't had that in a long time. May have to make some this next week.
We have Sriracha, wonder if that would make them edible ;D.
WLC,
You did not learn to eat grits like that in Alaska. Fess up - where did you develop so much culture.
My wife has a niece there in Wasilla who spent several years in Alabama. May she has been giving cooking classes.
Quote from: WV Sawmiller on December 24, 2016, 06:56:12 PM
WLC,
You did not learn to eat grits like that in Alaska. Fess up - where did you develop so much culture.
My wife has a niece there in Wasilla who spent several years in Alabama. May she has been giving cooking classes.
Good ole southern boy here, just transplanted to the frozen north about 11 years ago. Called Georgia home the first 40 years of my life and learnt all my bad habits there. :D
It's be funny if I knew your niece, We actually live just outside of Wasilla.
ETA: We actually get grits, REAL grits, sent up here from my mom and dad. There is a water turned grist mill near where I grew up that has been in continuous operation since 1876. They make good grits on those old grind stones.
Quote from: WLC on December 24, 2016, 10:49:51 PM
Quote from: WV Sawmiller on December 24, 2016, 06:56:12 PM
WLC,
You did not learn to eat grits like that in Alaska. Fess up - where did you develop so much culture.
My wife has a niece there in Wasilla who spent several years in Alabama. May she has been giving cooking classes.
Good ole southern boy here, just transplanted to the frozen north about 11 years ago. Called Georgia home the first 40 years of my life and learnt all my bad habits there. :D
It's be funny if I knew your niece, We actually live just outside of Wasilla.
ETA: We actually get grits, REAL grits, sent up here from my mom and dad. There is a water turned grist mill near where I grew up that has been in continuous operation since 1876. They make good grits on those old grind stones.
WLC,
I would not be surprised. I met a boy in northern Mongolia who had been my daughter's patient in Charlotte NC. Niece's name in Kimberly (Kimmie) and married to Chad. They have 2 boys. Let me know if you run into them.
For those who HATE grits, there's hope! My mom was from south GA (& despised grits), while dad was from OH (& loved them). As a kid growing up, I didn't like them at all.
It was only when I was older that I discovered the joy of stone ground yellow corn grits. They've got a great corn flavor, and are not smooth yucky sticky library paste in texture. They're coarse enough to give you some "chunkiness".
I buy mine from Nora Mill Granary out of Helen GA ( http://www.noramill.com/ ). I buy them in 10-20# batches, and vacuum pack & freeze them for use here at home.
My basic recipe (from mom) is 3 cups boiling water, salt to taste (~1/2 tsp to start), a tablespoon of butter, a cup of yellow grits. When the grits are almost done (after 15-20 minutes), throw in a handful of shredded cheddar cheese & stir. Top with black pepper, and eat. My entire family likes them this way.
DO NOT (as I did) hate grits based on store-bought corn meal type grits. Yucky tasteless pasty garbage.
Cruffler,
That sounds very much like the grits I grew up with. My mentor (like an adopted grandfather when I was a kid and young man) took his corn to mill and had it ground. He'd separate his meal from his grits and even his fine grits from the coarse ones. We'd eat them with fish and game along with hushpuppies and vegetables he grew in his garden. You are definitely right about the home ground grits having a lot more flavor than the store bought ones. Then again, I always thought yellow corn had more flavor that white corn anyway whether meal, grits, hominy or corn chips. May be my imagination but my imagination says yellow has more taste than white.
I think the yellow grits DO have more corn flavor than the white ones. I've tried Nora Mill's white grits, and they don't taste as good as the yellow grits.
We had sweet corn left over in the garden this year so I dried a bunch upstairs in the barn and when it was dried,twisted the kernels off and grind up what we need as we need it.
I've cooked it up as grits and liked it a lot and regularly make corn pancakes served with butter and cane syrup.I eat them most every weekend for breakfast.
It also makes a great cornbread(no flour) which is good with chili or stew.
So a few pics of the process. I wanted to ask if these would be considered corn grits or is there another name?
(https://forestryforum.com/gallery/albums/userpics/10199/photo3ff.jpg?easyrotate_cache=1483930446)
(https://forestryforum.com/gallery/albums/userpics/10199/photoff.jpg?easyrotate_cache=1483930508)
(https://forestryforum.com/gallery/albums/userpics/10199/SkilletCornbreadff.jpg?easyrotate_cache=1483930483)
Paul,
I'd say yes. The only difference between grits and corn meal is how fine it is ground. Both are made from grinding dried corn.
I have seen Himba women in Namibia make them using a flat rock and a round river rock as a mortar and pestle. They cooked them in 1 quart/liter pots shaped like our old washpots over a fire made of the cobs. I think in Africa they are called "mealies". A lot more fiber in theirs than ours. I remember buying dry corn in the local markets in Cameroon and having a local miller grind them for me. Tasted pretty much like what I was used to at home.
WV,
All this talk of corn grits is making me hungry. You've eaten grits the world round :)
Paul, that is some good looking corn bread. food6
Quote from: sawguy21 on December 24, 2016, 04:41:43 PM
We have Sriracha, wonder if that would make them edible ;D.
I dont think that that would help, that would make them twice worser. :-X
Now that corn bread looks yummy.
Paul,
I have eaten them on 5 continents so far. If/When I get to Australia I may have to see how they taste with Vegemite. I don't know if I could get the water to boil long enough in Antarctica to cook them there if I ever get there. It is refreshing to see you neighbors to the north making and enjoying them. :D
The cornbread does look good. I have 2 confessions though - #1. I actually like to add a little sugar in my cornbread mix. #2. I am married to a mean woman. Ever since she found I prefer the corners of the cornbread she has made it in a round pan just for spite.
NO NO Not vegimate that stuff is discusting. electricuted-smiley electricuted-smiley
Quote from: Magicman on January 08, 2017, 10:43:31 PM
Paul, that is some good looking corn bread. food6
It was sweet but no sugar added,just corn,egg,butter,salt and baking soda :)
Good Cornbread has to be made in a black iron skillet.
(https://forestryforum.com/gallery/albums/userpics/20011/2410/DSCN0513.JPG?easyrotate_cache=1267041270)
Rather than like a pie, but if you slice it like this there are 4 big "crusty" pieces. ;)
Paul,
I bet that your homemade grits taste much better and more "corny" than the store bought ones.
How do I eat my grits?
Not at all if i can help it.
Now mashed potatoes, that is another story.
Danny,they do taste more corny and smell that way fresh ground.
I really like corn bread with maple syrup but won't get any here. Karen won't eat it. :'(
Quote from: sawguy21 on January 09, 2017, 12:12:13 PM
I really like corn bread with maple syrup but won't get any here. Karen won't eat it. :'(
You got me stinking oh I mean thinking
When we make maple syrup dumplings we cook the dough in maple syrup.
Would it be possible to do the same with corn bread dough, and what would it taste like?
I've got to do some more thinking on that.
Gerald
P.S. Anyone have a good cornbread recipe? I've got some syrup and my wife is pretty good at helping me get rid of the evidence.
From my perspective you about have to raised up on them to like them .I'll take the corn bread ---in an iron skillet .
I like my grits with everything and any way I can get them. Even with green eggs and ham Sam I am.
My wife likes it best when I mix them in with scrambled eggs and deer sausage and any kind of Cajun seasoning, she calls it a breakfast bowl. My favorite way is mixed with two eggs sunny side up next to deer sausage and toast for heming it all up
Buck
Now we're talkin' ;D.
Hot with a smidgen of butter. Is there any other way?
-lee
Quote from: SPD748 on January 20, 2017, 05:47:52 PM
Hot with a smidgen of butter. Is there any other way?
-lee
Spoken like a true grit "conysewer".
Usually with a fork but I use a spoon if they are runny. Cheese helps bind them but I prefer au natural with eggs
Butter, Salt & Pepper to taste!! But I was born too far north for my own good! You
You might not like them, but that is your loss!!
This sure does make me hungry! Was in Savanah Ga for a couple days this week and had some very tasty shrimp and grits.
Glad this thread came back up. GAB did you ever try to make those grit corn meal rolls in maple syrup?
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How 'bout a plate of Yellow Grits with two Fried Eggs on top with a side of Oak Nut Bread and Blackberry Jelly. food6
Quote from: samandothers on February 22, 2019, 11:40:08 PM
This sure does make me hungry! Was in Savanah Ga for a couple days this week and had some very tasty shrimp and grits.
Glad this thread came back up. GAB did you ever try to make those grit corn meal rolls in maple syrup?
No, cause I do not have any grits.
Gerald
I watch my wife eat them. ;D
Ive only eaten grits a few times in my life, not a popular thing here I guess? The corn bread however, I eat it like it's going outa style!! I mix strips of green chili in the batter and too with a bit of cheese. Cast iron of course.
Here liberal politicians are referred to as grits, completely inedible. ;D I really like corn bread with maple syrup.
I like them with more than a smidgen of butter, salt and pepper. She's trying to cut back my butter and salt rations, the new eclectic pepper grinder got here today, it even has a headlight :D. Not sure what's gonna happen when they declare pepper bad.
Grits are good. I don't often make them at home, but I look forward to traveling south, and having someone else make them for me. Makes them more special when I don't have them all the time. I'm /just/ outside the grit belt, so I don't have to travel far. Salt/pepper/butter is all they need.
I don't have them very often, but when I do I like a glob of butter and some salt & pepper!
Lynn's pic in post 53 looks like something I'd eat!
Chuck,
They should have already been properly salted during the cooking process but it is okay to add a little more if you like. I never add pepper but nothing wrong with that. The gob of butter is the proper additive! You have that down pat!
If you all are in Wichita, Ks and desire fine dining, this is on the menu!!!
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I would add the bacon!!! musteat_1 food6 sketti_1 smiley_beertoast usflag
I'd just add it all!! Incase I didn't like the grits lol lol lol
I all ready said something once,but doc,I do hope fine dinings don't go with grits. ::) I have been fine dining a few times,grits was not on the menu. The tip was more than what I paid for any meal.
could just get the side of bacon and, as they used to say, "kiss my gritts!"
That French toast doesn't looks good, but they're going to have to cook that egg. Not sure why they want to charge extra for all that extra stuff, grits by themselves provide plenty of traction on ice just the way they are.
nice to see a collaboration of north and south ending up in the center of the country!! bourbon maple syrup!
If you are looking for bacon you need to consider TONY'S in Birch Run, MI.
They cook a lot of bacon every day.
Gerald
So there is more than one way to eat grits? I never knew :D...butter, salt and pepper, and whatever else that "leaks" from the surroundings (sirup, jam, bacon fat). (And BTW - yellow grits instead of white, though this is disputed in my family.)
I'm with you on the yellow vs white grits being better. I am the same with corn meal or tortilla chips. Yellow has more flavor.
BTW - where do you find them in Norway? I worked a project in Kristiansand for 2 years and never saw any there. I finally found oatmeal but it was over in the baking area instead of the cereal section.
I don't find them in Norway. I stock up whenever visiting family in N.C. The security folks at the airport in Charlotte say they see grits in people's bags every day. :D
Quote from: twar on February 26, 2019, 08:57:09 AM
I don't find them in Norway. I stock up whenever visiting family in N.C. The security folks at the airport in Charlotte say they see grits in people's bags every day. :D
I am not surprised, but they do have Rommegrot and I find that much better (apologies to my friends of the southern persuasion). Can't get that stateside and I miss it a lot. It's been too long.
With:
Ingredients
- 1 pint heavy whipping cream
- 1 cup flour, divided
- 3 cups whole milk, heated
- 1/2 cup sugar
- Pinch of salt
- Cinnamon, nutmeg, sugar and melted butter, for serving
Rommegrot, all you left out is the grits. Kill the flour and use grits.
You can find this book on Amazon. Book contains 135 Grit recipes.
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