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!

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.