whoa! let's talk GRITS!
 

i am gonna really cut back my meat intake. which leaves me thinking about other interesting things to eat. i found a bag of polenta in my pantry. polenta and grits, i figured are just about the same thing. i whipped up a batch. water, salt, pinch of baking soda..simmered in the polenta..25 minutes later i had about a damn half gallon of the stuff. it was delicious!

but what a pile of leftovers. i took it this morning, sliced up the block of polenta and pan fried it. it was crispy on the outside, and creamy inside. i put a poached egg on top and high fived myself. i bet the leftovers are better than the original.

ok, you southern friends. what else can i do with the stuff?

Grout?

Shrimp and grits is big... I don't have a recipt but I'm sure our sorthern folk can help out.

I'm on a phoncon with DARPA, listening to their engineers drone on and on...amazing how difficult is for really very smart people to get to the point.

So. Grits.

When I lived in the south I became a bit of a grits snob...there are lot of varieties, cooking methods and seasoning. Think barbeque: It varies from region to region.

Grits with a sharp cheddar, touch of olive oil, at the right consistency, makes me happy.

"Are we to believe that grits cook faster on your stove then everywhere else in the western hemisphere. Are they magic grits?"

Gotta chime in this. Most of the time I like mine with sea salt and butter. When starting grits I use a bit more water. Always stirring, never let them stick to the pot. If you don't put enough water they tend to be hard.
I like to cook them with a bit of garlic salt. After they cook cool down then place them is a meatloaf type pan and refrigerate. Next day remove them from fridge, ut into slices, dip in a egg batter and quick fry them, then you can top them with any type of sauce and serve with your choice of meat. We actually top them with a crawfish ettoufee. Grits and white rice, coonass ice cream!

Google- Spoon bread.

hahhahahha..

"did the laws of physics cease to exist.......?." hahahhahahh.

Man, I wish someone had fixed me some grits I could eat when I lived for a short time in AL. The stuff at the local coffee shops was intolerable.

:eek: i gotta try this. i thought spoon bread was made during the height of fresh corn season.

Cut and fry up for croutons.

My favorite Shrimp and Grits Recipe:

2 cups water
1 can chick broth
3/4 cup half and half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded cheddar
1/4 cup parmesan
2 tbls butter
1/2 tsp hot sauce
1/4 tsp white pepper
bacon
1lb shrimp peeled and deveined
1/4 tsp black pepper
1/8 tsp salt
1/4 cup ap flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup chicken broth
2 tbls lemon juice
1/4 tsp hot sauce

Bring 1st 4 ingredients to a boil in sauce pan; whisk in grits. Reduce heat and simmer, stirring occasionally about 10 until thick. Add Cheddar and next 4 ingredients.

Cook bacon and crumble

Sprinkle shrimp with the salt and pepper. Dredge in flour.

Saute mushrooms and green onions. Add shrimp and garlic until shrimp is browned. Add chicken broth, lemon juice and hot sauce.

Serve shrimp over grits with sprinkling of bacon.

I am so all over that...bless you.

You have a gift, Vash.

to quote joe pesci, " just what is a grit". great movie, marisa tomei...hubba hubba.

i live in the south and i just dont get the grits thing.
there are very few places that make a grit i will eat, cant be too runny, and i have to load it up with butter and sugar.

Did you say "youts"?

Oh Lilly!!

Grits and grillades for me, mmmmmmmmmmmmmmm!

yes! and there are many more outstanding recipes in La. cookbooks - you have a choice of Cajun or Creole

also, git you some heritage grits - search online -- they really are better (should I say even better...)

Another good recipe.
Cook grits using half whole milk and water. After done add a dash of worschtecher. 1/2 cup Parmesan. 1 and half cup of sharp cheddar, squeezed fresh garlic, white pepper, finley chopped green onions and "abit" or a pinch of cayenne to taste. Beat 4 eggs well. Fold the eggs in with the grits and all the other ingredients. Pour into a pan. Bake in oven at 350 till top is crispy. You can serve this best with fried fish, or shrimp, or alligator..or all 3.

Melt some cheese into them. My mom has a recipe that adds smoked gouda to grits. REALLY yummy.

Just plain grits usually just get a little butter.

There are all sorts of recipes out there for polenta.

grits + butter + Tabasco* + truffle salt + egg yolk (liquid)


* aged in oak casks for years in underground "caves" - like a fine wine

Damn! That sounds good!