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Posted: 11/18/2007 3:47:11 PM | Do you guys cook grits? I hope it is just not a southern thing anymore. They are not just for breakfast. Here is a New Orleans style grits (not grit) recipe.
2 cups chicken broth
2 cups heavy cream
1 cup grilled corn
1 cup yellow grits (not instant)
Directions:
To grill corn, shuck off husk. Lightly butter corncob and grill over charcoal or open fire until slightly blackened. Cool corn and cut kernels from cob with a sharp knife. Bring chicken broth to a boil. Add heavy cream and return to a boil. Slowly whisk in the grits and then the corn. Reduce heat to a simmer and cook 5 to 6 minutes. Add salt and pepper to taste.
You can also add andouille, tasso, mushrooms, sun dried tomatoes .....anything you would put in risotto. | |
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Posted: 11/18/2007 4:10:05 PM | You can also use corn grits to make polenta....
Hominy grits are good on their own... but I can't eat corn grits by themselves. | |
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Posted: 11/18/2007 4:34:09 PM | I'm a "grits" kinda girl. I was raised on hominy grits. I found it so funny that people would eat polenta, but cringe when "grits" were mentioned!
I love grits with just a little pat of butter and some salt and alot of pepper. I also love it with cream and a little sweetener. I have also had it fried for breakfast. They are also good with cheese.
I am not sure about the difference between hominy grits and corn grits. I thought they were the same. Please enlighten me.
ps...great recipe, Mandeville. I'm going to try it. | |
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Posted: 11/18/2007 4:36:37 PM | | Hominy grits are a bit more finely ground... at least in my experience.... | |
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Posted: 11/18/2007 4:46:45 PM | There is a chain of restaurants here named Zea. They sell the bejesus out of those roasted corn grits. They look like they would be baked, but it is the cream that sets them up.
Add some cheese or bacon (pork fat).... | |
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Posted: 11/18/2007 10:35:31 PM | | I also like grots with LOTS of butter and salt and pepper. Usually, though, I find that grits can be awfully....gritty...... | |
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Posted: 11/19/2007 7:36:06 PM | Polenta? Hmmmmmm. Growing up, it was "mush" or "corn meal mush". Not as exotic sounding, but just as tasty ... | |
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Posted: 12/30/2007 2:40:10 PM | | What exactly -is- 'grits'? I've always heard of it, but I've never tried it. | |
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Posted: 12/30/2007 11:10:22 PM | What is a grit?
Whats next, you want to know a biskit gravy is?
OH, THE HUMANITY!!! | |
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Posted: 12/31/2007 12:25:04 AM | | oh my god zea grits are the greatest on earth i had to move due to katrina and it's in my top 10 of foods that i miss with real poboy bread and seafood if you are from the nola area no matter how good people claim they are pale in comparison | |
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Posted: 12/31/2007 6:37:18 AM | If you call 'em Polenta , you can charge more for 'em on the menu .
Same with potato soup . Call it Vichyssoise , sit a stringbean on the plate next to it and the price triples .  | |
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Posted: 12/31/2007 4:02:16 PM | | Try adding some cream or evaporated milk to them...it makes them more firm...and a little pork...sausage, tasso, andouille, panchetta.. | |
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Posted: 12/31/2007 5:28:52 PM | Gday i would like to know what 'exactly' is grits myself, the above poster asked a valid question, so why should someone of intelligence get 'knocked' for asking a question???
I would also like to know what is "biskit gravy" too, i am an Aussie, and have only heard of these on Opera, but have NO idea what they exactly are!
Anais Nin:
The possession of knowledge does not kill the sense of wonder and mystery. There is always more mystery.
"H" | |
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Posted: 12/31/2007 5:40:40 PM | From Wikipedia, the free encyclopedia -
Grits is a type of corn porridge and a food common in the Southern United States consisting of coarsely ground corn. This is similar to many other thick maize-based porridges from around the world such as polenta. It also has a lesser resemblance to farina, a thinner porridge.
Have no idea what biscuits and gravy are called in Australia .
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Posted: 1/1/2008 11:58:12 PM | I’ll also refer to Wikipedia for the definitive and technical answer for “what is hominy grits” http://en.wikipedia.org/wiki/Hominy . Locally, it’s the only type of “grits” I know about. It’s served in a tight liquid state.
Polenta has been mentioned on this thread, it like grits, is a quick cooking corn meal. I prefer to flavor and cook my polenta, pour into a shallow dish, allow to cool, slice into uniform geometrical shapes, and re-heat before service. I love it with Romano and/or Monchego cheese incorporated while cooking. Layering with various flavors and colors in the pan before setting up makes a nice visual presentation, as an example, blanche fresh spinach, puree, stir into one pot, roast and puree roasted red peppers, stir into another pot, in a third pot sprinkle in a little Turmeric to enhance the grain’s inherent yellow color and add any other preferred seasoning, pour the spinach layer in the dish, followed by a layer of the yellow, and top with the red roasted pepper mixture. Another layering method, pour a base layer of cooked polenta, spread with sautéed porcini mushrooms, and add a top cooked polenta layer, after setting up and cutting, grill in a buttered pan and nape with your favorite sauce.
Chicken stock is an excellent base for polenta but the sky is the limit as far as the liquid is concerned. There are three grades of polenta milling, fine, medium, and coarse; fine and medium are good for the cook and set method. | |
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Posted: 1/2/2008 5:07:08 PM | | I make a 4 serving of grits and use one of the garlic cheese squeeze tubes in it---great quick garlic cheese grits. | |
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Posted: 1/3/2008 4:42:37 AM |
What exactly -is- 'grits'? I've always heard of it, but I've never tried it.
Ground corn.
Always eat old fashioned grits.
Instant grits are TERRIBLE... | |
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Posted: 1/5/2008 4:31:19 AM | In the south--biscuits are a quick bread made with flour, lard(shortening-rendered pig fat) and buttermilk. You make a dough, pat it out and cut into circles. Cook in a hot oven about 450f and the time depends on the thickness of the biscuit. The secret to biscuits to to not handle the dough too much as it will be tough. Most southern women make biscuits by estimate of the amounts because most learned at the knee of their grandmothers. Here is a book receipe similar in amounts to what I 'eyeball':
Southern Biscuits Recipe
If you use self rising flour, omit the baking powder, soda and use of salt is for flavor. If you are on a low sodium diet, you can omit. I don't buy buttermilk because I won't use it all--to make buttermilk to use for the recipe, put 2 teaspoons vinegar(or lemon juice) in a measuring cup and fill to make the cup of milk required. Let it sit a minute and it will curdle
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Use gloves or grease your fingertips or you will have dough stuck to you. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
To make southern gravy, cook sausage (not bangers) or country ham (soak the ham overnight to remove some of the salt and rinse)in a skillet-black cast iron is preferrred-breaking it up (the sausage not the ham)with a spoon until crumbled and done. Remove the sausage or ham leaving the grease. Then put some flour into the skillet--just like you were making a roux or white sauce--there should be plenty of the grease left in the skillet for this. Stir around well to remove the bits from the skillet. When the flour has asorbed the grease, cook just a few seconds more--in this step--be careful--it will quickly burn and you don't want it to turn brown as in cooking a roux, but you have to cook it a little or it will taste like library paste. Add milk and continue to stir until thickened. When it reaches the thicken stage--you want it pourable--re-add the sausage. The key is to not add too much milk, start with a couple of cups. You can add more milk but not more flour. Add black ground pepper to taste.
When in restaurants around the south--when you ask for gravy--you have to tell what kind as there are three--white gravy which is the above recipe without the meat added back in, brown gravy which is like what you have for hot roast beef sandwiches and red eye gravy which is the juices and fats from cooked country ham to which you add a little water and a little of the breakfast coffee. I prefer the white and brown. Usually the white is with chicken, chicken fried steak and steak and gravy. Chicken fried steak is a piece of round which is run through a machine that punches holes in it to tenderize it. Dredge in flour, salt and pepper and fry until brown, then follow the breakfast gravy recipe above or I usually just add a little water and put the lid on and simmer to make the meat tender.
As far as grits, I am cajun too--use milk if for breakfast cereal and add meat if for breakfast or side dish. I use the garlic cheese for both. Mom--the original cajun--cooked grits and then put a medium cooked egg in it. I came along and then added the cooked breakfast meat. Simply breakfast in a bowl. Side it with toast--better with my homemade benginets dusted with powdered sugar and hot chicory coffee-------uuhmmm good, I guarentee............
My cooking is the only one of two things my exhusband claims he misses............... | |
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Posted: 1/5/2008 12:31:58 PM | That is a classic question. What is grits? LOLLLLLL
I could not have explained it better folks.
I would like some of dat poboy bread though to make me a sammmich... | |
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Posted: 1/6/2008 6:50:09 PM | Lol, you make buttermilk the same way I do,lol. The kids and I don't drink it but I HAVE to have it for my biscuits and for my cornbread.
And for gravy, we use bacon drippings from the bacon we fry....otherwise the same method. My grandmother always called gravy Ma'aki Sop. Lol...and a hint on those biscuits if ya have kids....make and cut out as previously described...but rather than re-rolling the scraps...put them in the pan in those odd shapes. Kids loved these "creepy crawlers" and used to try to name the shapes, like they would clouds. Alota fun around the breakfast table. OH, and another thing...I always butter my biscuits generously before I put them in the oven and again on removing them. Depends on how ya like 'em. | |
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Posted: 1/7/2008 4:50:24 PM | | Regalrose, we Tennessee girls know how to cook and we can cook big city food not just country rough grub. Just don't tell anyone I was born in Los Angeles to a Cajun mother and moved here when I was little. Liable to lose my southern girl label, bless my heart! | |
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Posted: 1/7/2008 6:13:24 PM | | Lol, your secret is safe with me hon...! And nawww, I doubt you'd lose it being southern is somethin' a person is born to, not just a geographical location! I'm as Irish as Irish gets by blood, but was born and raised in Tennessee hills, and over the years, I've come to be very glad of that, cuz we have the best cooks around seems like. And yeah, we can cook big city grub...foreign cuisine, just about anything....alota people can...but I'm just wonderin...how many of those out there can make molasses from start to finish, render lard, know where cracklin's come from (how to make 'em or even what they are, lol), and how many can survive if the lights went out tomorrow and they didn't have their modern conveniences to make the things they are so used to? Gals like us....not a problem! | |
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Posted: 1/7/2008 6:30:28 PM | I lived in a cabin with an outhouse for a while. The walls were covered with newspaper for wall paper--in the mountains. Never worried about anything. Oil stove, only cold water, no TV or phone. Me and the dog-----------I loved it. I can drive a tractor, chop wood, shoot, have rendered lard, can fish, set a trap, clean fish and game, cook gourmet meals over an open fire--my camping friends love me--ride a horse, all kinds of stuff. But I can also put on frilly underthings, a black dress with hose and heels, makeup and the frou-frou hair and eat at a five star and know what fork to use and which wine to order with what. Just because we come from the south does not mean we are dumb hillbillies.....................and for bare feet--I have 30 something pairs of shoes in the closet-------from barn boots to red high heels! | |
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Posted: 1/7/2008 8:24:09 PM | LMAO...sound like me and the way I was raised...only difference is, I never knew much about wines, or the five star places, and I don't have anywhere near that many shoes....true enough, southern don't mean ignorant or stupid, but I gotta tell ya, bare feet are ok by me long as ya ain't walkin 'em through a pasture! lol..... | |
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