I make 'em normal - 1 cup grits, 3 cups water, salt and pepper. Then add either meunster cheese or some ground jalepeno, or both in a bowl and mix it in per individuals taste.

Tipton: No self-respecting southerner uses instant grits. I take pride in my grits.

Gambini: So, Mr. Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world 20 minutes.

Tipton: I don't know. I'm a fast cook, I guess.

Grits?

Girls
Raised
In
The
South

Grits? Love 'em

JB likes heez grits 'Al Dente'.....

lol.:D

I've never understood grits.... Not bad, but not great....

But then all I've had is instant....

I like my hominy (grits) with butter and maple syrup. Put a few slices of avocado with the polenta or grits and it's really good!

Instant and stone ground grits are completely different. It is like comparing canned tuna and yellow fin.

Some of the best grits I've eaten in recent years come from the War Eagle Mill up in Eureka Springs, Arkansas. It's the "breakfast stop" for the "spirited runs" we enjoy while attending PorschePalooza. Here's a link, you can order direct:

Cereals & Whole Grains

I just add a little butter, a little sea salt, and a lot of coarse black pepper and eat with some scrambled eggs...try to get a little of both in each bite.

My Virgina relatives swear by putting "red eye" gravy on them..which is a mixture of black coffee and ham drippings. My NC relatives just put sugar or butter (never both) on them.

These guys are as far from instant as you can get. Welcome to Anson Mills

"Rice grits" check out their recipes.


Ed

Start with excellent product.

I have used either Nora Mills or Logan Turnpike as long as I can remember. Both stone-ground and both yield great results.

As many have said--grits are simply a canvas for additional ingredients, but don't overshadow the fantastic corn flavor by adding too much.

Usually salt, pepper and butter will do it, and you can always add cream if you prefer a softer consistency.

ROUX ROUX--as for grillades....WOW! Now I have to make some. Haven't had any since I lived in NOLA back in the 80's but I think it's time to get some veal shank and start cooking.

Shrimp and Grits without red eye gravy??? Say it isn't so.....btw whipping cream makes grits extra special....

GRITS
1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup parmesan cheese , grated
salt and pepper , to taste
RED-EYE GRAVY
2 tablespoons butter
3 ounces country ham , minced
½ cup shiitake mushroom , sliced
½ cup onion , minced
¾ cup green pepper , minced
1 tablespoon fresh thyme , minced
¼ cup madeira wine
½ cup strong freshly brewed coffee
½ cup tomato , peeled, seeded and chopped
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 cup chicken broth
SHRIMP
3 tablespoons butter
1 ½ lbs shrimp
asiago cheese , for garnish
Directions:
1To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream. 2Over medium heat, bring to a low boil. 3Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute. 4Whisk in the Parmesan cheese and salt and pepper to taste. 5To make the gravy: In a large skillet over high heat, melt the butter. 6Add the ham and brown. 7Add the ****akes, onions, green peppers and fresh thyme. 8Saute until the onions become translucent. 9Add the wine, coffee, tomatoes, and hot sauce. 10Bring to a slight boil. 11Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps. 12Stir the cornstarch mixture into the gravy. 13Reduce heat, and cook another couple of minute. 14To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter. 15Add the shrimp and cook until shrimp are just pink. 16Add the red-eye gravy. 17Finish the sauce with the remaining 1 Tbs of butter stirred inches. 18To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy. 19Garnish with freshly grated Asiago cheese and chopped parsley.