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| Help with grits
Posted: 6/7/2008 11:51:57 AM | Cookingincalgary,
grits is 4 to 1
4 cups of water
1 cup of grits
add butter,salt,pepper,and or cheese then you could mix it up with your fried eggs.
me personaly likes to make grits sandwiches | |
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| Help with grits
Posted: 6/7/2008 12:19:44 PM | | I never have found grits mixed with eggs appealing, nor can I stand to look when someone eats eggs with ketchup on them. My kids at school call them grips, and eat them with milk and sausage crumbled up in them. | |
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| Help with grits
Posted: 6/7/2008 2:30:05 PM | grits! now ye'r talking
1x2 grits to water, salt, butter and scrambled eggs... yummy!
also, butter and brown sugar and cinammon
gotta try some of the other suggested recipes... yummy
Moon... it IS a veggie, silly rabbit... corn = grits = veggy...  | |
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| Help with grits
Posted: 6/8/2008 6:05:07 AM | Hey Mandeville, sorry I am just getting back to this. Yes, grits are not plentiful, but are easily found. One just does not have a variety to choose from. I think Quaker is the brand here. In Texas I used a private brand, like one of the tortilla factories made different varieties. Maybe it ws, The Tortilla Factory! LOL
LOLOL Ricky, corn = grain | |
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| Help with grits
Posted: 9/4/2008 6:46:29 PM | The best way to eat grits is:
eggs - made your way, served with sausage, grits doused in red-eye gravy, a side of country ham, and a homemade buttermilk biscuit (to sop up the red eye gravy).
HEAVEN.
That's a true Southerner for ya!  | |
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| Help with grits
Posted: 9/4/2008 9:18:06 PM | Down here in the south grits often replace hash browns for breakfast. I love them,, nice and thick with butter and lots of pepper,, I put the salt in the cooking water.
Cheese grits,, I make them the same as in message #17, but also add a small can or two of diced green chiles and onion, can't remember if that recipe had onions..
Then,,, you can cook grits according to package directions,, pour them into a loaf pan and chill completely. Turn out the loaf of grits and cut into thick slices. Brown lightly in butter and eat them with syrup or honey... Really good for breakfast.
Hot cooked grits with butter and sugar on a cold morning,, great way to eat them also.
I love grits!
tb | |
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| Help with grits
Posted: 9/6/2008 12:36:00 AM | Ok, I love this thread and I was just reading through this again since it has been a while and Hawaii, don't hit me, but I have to correct you...
Grits are coarser than corn meal, not finer. Finer would be corn flour or masa harina for those familiar with the Spanish name. In fact, grits should and can be coarser than polenta. Personally, I think a lot of polenta is too fine. I think originally polenta was only more coarse, as well as grits. The finer versions are fairly new, I think in an attempt to get more people to eat them. Ask Mandeville on this one, I am sure he would know. To me the fine stuff is just icky. | |
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| Help with grits
Posted: 9/6/2008 8:06:10 PM | Course all ya'll know what the very BEST G R I T S are,,, don't ya????
Those would be ~ ~ GIRLS RAISED IN THE SOUTH !! 
tb | |
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| Help with grits
Posted: 9/6/2008 8:32:05 PM |  Need I reply 
I love grits that ya cook too | |
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| Help with grits
Posted: 9/6/2008 8:39:08 PM | Y'all don't be thowin' nuttin' at me now ya heah?
After growing up in the south along the gulf coast and having grits as a main breakfast item most of my life, I find that the easiest, tastiest, fastest way to make grits, is with the Quaker instant grits butter flavor packages!
I have had grits about every kind of way you could have them, and these are the best grits for the least effort, and yeah you can still put whatever you want in them.
I use a favorite coffee cup now, and I dump a package of grits in it, fill it about halfway up with hot tap water and let it sit while I am making the rest of breakfast. When it's time for the grits, I stir them and if they are really stiff, add just a tiny bit of water and nuke them for 30secs.
Kicking up a big fuss just to make breakfast for one is not permitted! Sometimes you just gotta do what ya gotta do! | |
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| Help with grits
Posted: 9/6/2008 9:05:04 PM | This is my story of the BEST EVER grits!
Ok we all can remember some good things from time to time, what's the best grits you can remember story?
I had bought a 1-ton dually truck off ebay, for cheap, thinking I was gonna use it to move from Minnesota back to Virginia, then sell it to cut the cost of the move. A-hem... WRONG!!
The year is 2003, the place, New York City. I had picked up the very dubiously advertised auction truck in Worster Mass, tried to get it about as road ready as I could with the time permitting. The engine had a little knock to it in the top end, but it didn't sound too bad, so I started out. Somewhere in Connecticut late at night, it lost oil pressure. Very bad.. I pulled over and added all the oil I had with me to the engine, and said a prayer. Maybe two prayers. Okay, maybe about 5 really really long drawn out begging type prayers, cause I really didn't have a snowball's chance in h3ll of it making it to NYC.
By some miraculous good fortune, it made it to the Lincoln tunnel, I entered the tunnel and going downhill wasn't too bad but going up? Oh SHEESH!! I could make about 35mph with it floored, it was smoking like mad and had this very loud RAT-A RAT-A RAT-A RAT-A knocking that continued all the way from that point, I was sitting in front of Macy's at a red light, smoke coming out from under both fenders, the insane knocking lessened by the stoplight, but still loud enough to attract the attention of NY's finest, who just looked at me with that evil eye of disbelief and took off, much to my relief. I actually made it to my buddy's place off Melrose in Brooklyn, where I had planned on staying a night or two before heading on to Minnesota.
Things got much worse after that point, and I ended up having to rebuild a motor on the sidewalk, I was sleeping in the back of the truck with a greasy crankshaft for a pillow, and about a foot long Bowie knife for company at night. I'm not making this up, and yeah it belongs in a blues song, how well I know..
I had stumbled upon this Hispanic restaurant with a breakfast buffet that was on Jefferson right under the subway and I walked in. I looked down at the steam table and I could not believe my eyes!!! Lo and behold, there, right there, in New York City, was a big tray of GRITS!!
They served them ladled about an inch deep in the bottom of a round 8" take out pan, with your choice of 3 eggs, bacon or sausage, then toast, all piled on top of the grits and underneath the silver paper cover, the cost? $4.00
Those are without a doubt the best ever grits this ol' boy has ever eaten in his whole life, bar none!! | |
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| Help with grits
Posted: 9/6/2008 10:16:19 PM | LOL ok, I can't deal with the instant grits, but all is forgiven because of the story....
WHAT A STORY! I love it. I love moments in life like that.
Grits I Am....LOL awesome
TexasB...Girls raised in the south COOL !! | |
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| Help with grits
Posted: 9/7/2008 8:44:18 AM | | I made cheese grits yesterday. I use a water/milk combination ( about 3/1 ratio of liquid to grits), add adobo seasoning, 1/2 to 1 teaspoon of powdered chicken broth, black pepper, then added a combo of sharp cheddar and american cheese at the end so it will melt. Stirred this for a minute to incorporate cheese, and it was done. Had leftovers this morning, still tasted good. | |
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| Help with grits
Posted: 9/7/2008 9:35:33 AM |
First off, to fly is heavenly, ahh, but to hover is devine. You have to go rotory wing!
rotary wing?
to glide safeley back to earth after catastrophic engine failure is divine. falling vertically like a stone isn't. | |
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| Help with grits
Posted: 9/7/2008 6:05:19 PM | Been eatin' grits since I've had a mouth. 44 years, almost 45! I use the ''quick grits'' and sometimes instant, but mostly ''quick.'' I am SURE the instructions will be on the package.
There are also "slow" grits. They look like yellow popcorn kernels chopped VERY COARSELY. Not the mainstream; I got them from an old country mill. Take FOREVER to cook. I am sure the ones you ordered are the normal ones.
I love grits!!!! I love the grits from two local restaurants here. They serve them with fried green tomatoes. The grits are cheesy and they also have red pepper paste in them. OH SO GOOD!
But plain' ol grits with butter, salt, and pepper? HEAVENLY!!! | |
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| Help with grits
Posted: 9/8/2008 2:48:22 PM | If you want some grits then you can find it in those caribbean stores, at least in Toronto that's where to find them Here in the Bahamas grits is eaten almost daily, and I see that you would like instructions as to how to cook it, well, I have a recipe for some pigeon peas and grits, believe you me, your friends will envy you for this one. And if you don't have the pigeon peas, then you can substitute any other peas like black-eyed peas or beans, like kidney beans, with this. Enjoy!
2 tablespoons cooking oil
1 chopped onion
1/2 sweet pepper chopped
1/4 cup salt pork, or bacon, chopped small
2 tablespoons tomato paste
1 teaspoon thyme
1/2 pound dried pigeon peas
4 cups water
2-1/2 cups grits
1 teaspoon salt
1 teaspoon black pepper
In a pot put the peas/beans with water, in another pot heat oil in frying pan, add onion, sweet pepper and salt pork, saute lightly. Add tomato paste and simmer for about 5 mins, stirring occasionally. Add thyme and simmer for about 1 minute. Pour this mixture into the pot with the peas/beans and water, bring to a boil and let cook for about 10 minutes. Add the grits, salt and black pepper, stirring constantly, for about 5 minutes. Lower flame and let simmer, covered for about 15-20 minutes, until liquid is absorbed.
Like I said earlier, enjoy! | |
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