Grits

Discussion in 'Food' started by Lazarusaurus, Aug 1, 2019.

  1. Lazarusaurus

    Lazarusaurus Idot Supporter

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    Help a poor Californian. Looking to try grits. So many recipes out there. Basic one I am thinking of trying called for two cups of milk and two cups of water brought to a boil. Add salt, then a cup of stone ground grits. Reduce heat to low, cover and cook for about 23 minutes, stirring every five minutes or so. Top with butter, salt, and pepper. Thoughts? Suggestions?
     
  2. pellegrino

    pellegrino Much to learn... Supporter Bushcraft Friend

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    That'd be good, I bet. I don't normally use milk in mine, but it sounds good. Cheese is a good addition to butter, salt, and pepper. Also, jalapeño cheese grits are good if you like jalapeño.
     
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  3. MrFixIt

    MrFixIt Old Jarhead LB#42 Supporter Bushcraft Friend Bushclass I

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    Whatever you do, DO NOT put sugar on your grits!

    :26:
     
  4. Lazarusaurus

    Lazarusaurus Idot Supporter

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    Maple syrup, right?;)
     
  5. lodge camper

    lodge camper Supporter Supporter

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  6. MrFixIt

    MrFixIt Old Jarhead LB#42 Supporter Bushcraft Friend Bushclass I

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    :26:

    Only on pancakes, flapjacks, hoecakes and bannock.
     
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  7. Moe M.

    Moe M. Supporter Supporter

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    Skip the milk, your not making cream of wheat, it's grits, start with a couple of cups of water, a teaspoon of salt, and a tablespoon of butter, bring it to a boil add a 1/3 of a cup of stone ground grits (reg./ not instant), lower heat to a slow simmer and stir often to keep it from sticking to the bottom of the pan, when it starts to get thick add more water, cook for about 20 minutes, you want it to have a mashed potato like texture.
    When done add a quarter cup of cheddar cheese, stir until well blended, add more salt if needed and fresh ground black pepper to taste.
    Enjoy :32:
     
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  8. trailhermit

    trailhermit Supporter Supporter

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    Serve it with an egg over easy on top!

    I'm originally from California. I never even heard of grits until I came to Mississippi. First time someone made it for me with an egg was sold!
     
  9. blind & lost

    blind & lost LB#42 Supporter Bushcraft Friend

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    I cheat and use instant grits, add water, salt, pepper, butter, and cheese. Grits are awesome with fried fish, especially mullet!
     
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  10. Paulyseggs

    Paulyseggs Supporter Supporter

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    Just a SwampYank chiming in. Some folks get hung up on what you put on what.

    Not me! Make it the way u like. Eat it the way your gonna eat it again!!

    I like my grits cooked in milk&water. Bit of salt to taste. No ground pepper. I don't like pepper. Unless it's hot peppers.

    Cook it slow. Make sure you have enough liquid. I think its 3 or 4 to 1 water to dry ratio. But don't quote me. Quick or instant will use less.

    I LOVE fish and grits. Traditionally its shrimp. But I might not have shrimp. But I might have sea robins or carp or whatever else I got. To me thats more traditional than anything. Use what ya got!

    First I'll saute some onions & hot peppers. Nice and brown. Almost burnt. Then I'll toss in some garlic. And some corn! Get that goin. U can render some bacon or some duck fat and use that. Or just butter. What ev. It dont matter. Just do what ya like.

    Now I'll toss in my grits. I use a handful per serving. Deglaze the pan. Something liquidity. I've been on a Apple juice kick. So I'm feelin that. Then I'll toss in some flavor. Salt, bay leaf. Maybe some Zatarains (sp) more liquid. Let it simmer for abit. Til it's 2/3 done. Then I'll toss in my fish. Let it finish cookin. And boom! Ya got some good eats!
     
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  11. JeffG

    JeffG Guide

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    Love grits! Great carbs! Don't rule out fried brown leftovers with bacon!
     
  12. NevadaBlue

    NevadaBlue —- Roughian #7 -— --- Graybeard -— Supporter Bushcraft Friend Bushclass I

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    Grits don’t have milk. :4: Just cook ‘em and eat ‘em. Eggs and bacon and toast if you have it. Otherwise, just grits. Cheese is nice... ;)
     
  13. PAcanis

    PAcanis Supporter Supporter

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    I've never had grits, but it's on my list.
    Along with kasha. As soon as I can find a store that sells it. Or I suppose I could buy some online.
     
  14. beacon

    beacon Simul justus et peccator Supporter Bushclass I

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    I mostly eat grits for breakfast: water, butter, salt and pepper.
    I'm not a fan of the cheese, though I have enjoyed some "shrimp and grits" recipes.
     
  15. BlueDogScout

    BlueDogScout Where is all the shelf stable bacon??? Supporter

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    Cheese and shrimp
     
  16. DomC

    DomC Retired Old Scrub Stomper

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    I only use water no milk. Add salt and pepper to taste. They are great with eggs over easy, toast with butter/jam and hot coffee!
    Dominick..........
     
  17. Moe M.

    Moe M. Supporter Supporter

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    Stop & Shop, Walmart, Market Basket all sell Grits, right next to the Quaker Oats, one shelf down from the Cream of Wheat. :34:
     
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  18. PAcanis

    PAcanis Supporter Supporter

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    Yes, I imagine they are a lot easier to find than kasha.
     
  19. Poppy Jay Jay

    Poppy Jay Jay Scout

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    A packet of Goya ham flavoring is good...also you must stir grits alot while cooking adding alittle water to get the consisency you want. Add cheese and bacon bits....or even better...red eye gravy.:9:
     
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  20. Moe M.

    Moe M. Supporter Supporter

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    Actually, Kasha is just as easy to find, Kasha translated into English means "soft cereal", in the Baltic countries it's usually boiled Buckwheat, but it can be any cereal grain such as Rye, wheat, or processed oats, and in some places beans are used in making Kasha.
    In this country Kasha is usually prepared with Old Fashioned or Rolled Oats. :45:
     
  21. Lazarusaurus

    Lazarusaurus Idot Supporter

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    I just hope I can find cruelty-free free range grits. Shouldn't be hard in California...
     
  22. PAcanis

    PAcanis Supporter Supporter

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    OK. If you say so.
     
  23. MrFixIt

    MrFixIt Old Jarhead LB#42 Supporter Bushcraft Friend Bushclass I

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    [​IMG]
     
  24. Moe M.

    Moe M. Supporter Supporter

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    Being from southern New England I never even knew what grits were until the first time I ate them, I was attending an FBI LE firearms instructors recertification class, it had been moved from it's usual location at Camp Curtis Guild to Fort Devens Army Base, there we stayed in Barracks and ate in the enlisted men's Mess.
    On my first morning for breakfast I joined the line and grabbed a tray, the servers heaped on some scrambled eggs, bacon, sausage, home fries, and a couple of pancakes, then offered me a small bowl of Cream of Wheat, I took my place at the table across from some soldiers, as I was putting my food in order I put a pat of butter on my cream of wheat mixed in a bit of sugar and a drizzle of maple syrup, the soldier sitting opposite me looked at me like I had two heads, when my eyes met his he asked if I always eat my Grits that way, in surprise I said "this ain't cream of wheat" and everyone at the table had a good laugh at my inexperience. the following morning I had them again but with butter, salt, and pepper, been eating them that way ever since, with cheddar cheese of course, and sometimes with a crushed and chopped clove of garlic. o_O
     
  25. blind & lost

    blind & lost LB#42 Supporter Bushcraft Friend

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    I can't imagine putting sugar on grits, but then again I don't eat okra. Now I want some homemade biscuits, butter, and guava jelly!
     
  26. Moe M.

    Moe M. Supporter Supporter

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    LOL, I'm not going to lie to you, I had no idea what Kasha is, I googled it to find out, I got a bunch of hits, all saying about the same thing.
    So my suggestion is get some Old fashioned Irish Oats or some Quaker rolled oats and boil some up, maybe top it off with some brown sugar and cinnamon or some maple syrup and see what comes of it,
    I'd shy away for Buckwheat though, it's tough on the digestive tract. ;)
     
  27. Wasp

    Wasp DOWN IN DIXIE Supporter

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    Thats a good recipe. Try it, you'll like it.

    I hate hominy corn, but love some grits.
     
  28. Moe M.

    Moe M. Supporter Supporter

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    It wasn't bad with butter and sugar, but still not as good as with butter salt and pepper.

    I love biscuits and make drop biscuits often for a quick breakfast, sometimes with bacon gravy, I just started cutting in some lard and making kneaded, rolled, and cut biscuits, what a big difference the lard makes in the flavor and the way they rise, give the lard a try, I doubt you'll be disappointed.
     
  29. PAcanis

    PAcanis Supporter Supporter

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    I specifically want to try kasha. It's supposed to be a certain kind of buckwheat, or prepared a certain way. So when I can't find it and the grocery store person tells me he never heard of it, I move on.
    It wouldn't be the first time I could not get a certain food item in these parts. I've only seen skirt steak once in 15 years or so :(

    I'd bet Wegmans has it though. They were the only ones to have steel cut oats when I wanted those. And out of the two Wegmans it was the one furthest away. On the "money side" of the city.

    But grits just went on my grocery list.
    Kasha has been on that list over a year, lol.
     
  30. Bob_Spr

    Bob_Spr Supporter Supporter

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    I like grits Krystal style. Make your grits the way you want (I prefer them a bit thick). While they are cooking, scramble up 2 or 3 eggs and cook either some bacon or sausage. When all are done, fill a larger bowl about half full of the grits. Put the scrambled eggs over the grits and the meat on top of the eggs. Sprinkle some shredded cheese on top, grab a cup of coffee and enjoy.
     
  31. MrFixIt

    MrFixIt Old Jarhead LB#42 Supporter Bushcraft Friend Bushclass I

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    I love okra...fried, boiled, pickled...:)

    And thanks, now I may change the menu for supper...
     
  32. MrFixIt

    MrFixIt Old Jarhead LB#42 Supporter Bushcraft Friend Bushclass I

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    Never heard it called Krystal style but that is one of my favorite meals.
     
  33. Woodsman Wannabe

    Woodsman Wannabe Scout

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    Very first time I had grits was in the hospital. Hated them. Then I was told that what I ate wasn't grits, but something similar to grits. A friends mom made grits one time when I stayed the night at his house, been eaten grits ever since. Sometimes just salt pepper and butter, but usually with cheddar cheese. Good stuff and easy to make.
    Beats cream of wheat, farina and oatmeal any day. (I do still enjoy an occasional bowl of Ralston hot cereal on a cold winter morning when I can get it)
     
  34. Bob_Spr

    Bob_Spr Supporter Supporter

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    I hijacked the name from the Krystal Breakfast bowl.
     
  35. Redbearcat7

    Redbearcat7 Scout

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    My wife makes garlic cheese grits baked in the oven every get together with family. Never any left over. Brought the recipe up here to Ohio from Kentucky.
     
  36. wingnuts

    wingnuts Hunter/Gatherer Provider/Protector Supporter

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    Ok, I’ll step out and am willing to take the slings and arrows. I make my grits (polenta) about the way most of you do, salt, butter and water no milk. Cook ‘em till thickened then add what I like. BUT... I also like to pour them out into a loaf pan, chill ‘em over night then the next morning slice it up and pan fry with a little butter then top either sweet or savory. Let the flames begin.
     
  37. Red Yeti

    Red Yeti Mostly Harmless Hobbyist Supporter Bushclass I Bushclass II

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    Oh.....

    Now so, so very hungry....:rolleyes:

    :38::38:
     
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  38. ReallyBigMonkey1

    ReallyBigMonkey1 Supporter Supporter

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    that's actually how my Grandparents made fried grits. And they were seventh generation southerners!
     
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  39. Lazarusaurus

    Lazarusaurus Idot Supporter

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    Went to the store on my way home from work, only saw insta-grits. The search continues.
     
  40. beacon

    beacon Simul justus et peccator Supporter Bushclass I

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    Be careful, they may be known to cause cancer in California. ;-)
     
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  41. TWill

    TWill Guide

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    If your local stores (up north here) don't seem to have anything but Instant Grits look over at the area where they might have Bob's Red Mill grains. Find the Polenta which is apparently the Italian word for grits. Yeah, it's yellow corn grits but they taste good. We do em up the night before just standard then let them cool on the stove overnight then in the morning before we get to the three S's I stir in some garlic powder, S&P, cheddar cheese and milk. That goes into the oven for 30 minutes at 350 while we get up and get chores done then serve them with eggs sunny side up or scrambled depending on who is wanting eggs.
     
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  42. SkipJunkie

    SkipJunkie Scout

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    I have a story about a Yankee in my squadron in boot camp that prepared his first bowl of grits like cream of wheat as others watched eagerly in anticipation of his first bite . Oh what a hoot that was .
     
  43. Pinelogcreek

    Pinelogcreek Supporter Supporter

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    White grits not polenta for me, hard boiling water add grits, salt and pepper. When they are done a slice of American Cheese per cup and enjoy paradise. If you are fortunate to have some Conecuh sausage to go with it it won’t get much better.

    Another recipe I’d cooked grits and the add scrambled eggs and broken up bacon or spam cooked and diced served with toast.
     
  44. Moe M.

    Moe M. Supporter Supporter

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    While Polenta and Grits are very similar they are not the same, Polenta is traditionally made from yellow ground corn, made very thick in consistency, is shaped into a round loaf, allowed to set until formed, then sliced into rounds and served either warm or at room temp, often served with a drizzle of fine olive oil.
    Grits are made traditionally from white stone ground corn, made to a loose consistency often seasoned with cheese or some other seasoning such as garlic or onion, and served warm, either left over Polenta or Grits after a time in the fridge can be sliced and pan fried for a delicious side with eggs for breakfast or any meal of the day, as a young man I worked with a guy from SC. who's lunch more often than not was a sliced and salted raw onion and a Grit sandwich wash down with southern sweet tea.
    Personally , I like my grits better after they've 'rested' in the fridge overnight or for a couple of days, like some foods they seem gain a little in flavor after a day or so in the fridge, they can be pan fried or simply warmed in the microwave at half power for about 60 seconds.
    Grits is a regional food originating in the southern US while Polenta is a culturally Italian food as far as I know.
     
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  45. Pinelogcreek

    Pinelogcreek Supporter Supporter

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    Bacon grease add bacon grease
     
  46. wingnuts

    wingnuts Hunter/Gatherer Provider/Protector Supporter

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    Thanks, I figured corn was corn! I do grits “proper” with shrimp, corn and bacon! Could polenta be made “loose” like grits? Could be nice with savory additions!
     
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  47. NevadaBlue

    NevadaBlue —- Roughian #7 -— --- Graybeard -— Supporter Bushcraft Friend Bushclass I

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    Well, now I need some fried mush.
     
  48. Noddy

    Noddy Scout

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    You can, but its easier just waiting for the boats to come in with them. Otherwise you are just swimming around all day picking them up one at a time. They don't shoal as such.

    Slice up the Okra in rounds, and gently fry in a pan with hardly any oil but a half-handful of dried coconut and a bit of ground cumin :) Not slimy at all. Makes a great side.

    Btw .. grits with a mushroom sauce and a bottle of red
     
    Last edited: Aug 2, 2019
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  49. Poppy Jay Jay

    Poppy Jay Jay Scout

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    Okra is good grilled too. Coat with olive oil and your favorite seasoning..lemon pepper is good. Cook until tender using either a vegetable rack or skewers. Not slimy at all. Goes good with(not in) grits.;)
     
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  50. rmorgan736

    rmorgan736 Scout

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    after cooking add a touch of honey and crumbled bacon...mmmmmmmmmmmmmm bacon
     
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