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Grits you’ll want again and again
Kevin_L
Member Posts: 2,011 ✭✭✭✭
- 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.
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
Comments
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.
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
The best 5 minute grits:
only way to eat grits is smothered in maple syrup.............
^^^^🤢🤮^^^^
Love my grits
Grits, butter, eggs, bacon. No nothing else.
it's an ethnic thing
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.
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
Ain't grits for those who want to eat corn without having to put in their false teeth?😁 Bob
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!
A meal for a king! Fantastic!
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
Dang, Warbirds. You should open a high end restaurant.
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.
Second Empire, maybe? That place is gorgeous! And they make shrimp and grits that people would fight over.
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
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.
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.
I am a purist. All I want in my grits is grits. And butter.
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.
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.
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.
I'm gonna try the InstaPot method. Thanks for the tip!
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
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!!!
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.
🇺🇲 "The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson 🇺🇲
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.
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.