Do You like Grits?

OneEyedDiva said:
Only if they are cooked just right, which many people just don't know how to do. They have to be smooth which takes the right amount of water and time. My mother and grandmother were from the south and they cooked them just right. Cheese grits are to die for. I was introduced to that dish when we attended a breakfast at one of the masjids in Irvington, N.J. I used to make good grits too but me being a lazy cook, after I married my second husband I used to leave the grits cooking to him. When we went down south to stay at Cousin Rob and Martha's house we were treated to Rob's spectacular grits. However, the last time that experience was ruined. They had gotten new Caphalon pots, probably didn't season them as is recommended and the grits had a metallic taste.

I just threw away a full box of grits because I knew they'd never get cooked since my husband has been gone for over 3 years. I learned to make a good substitute...farina. Cheese farina is very good too. I can make it in the microwave in about one and a half minutes.
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Add a little milk to make them smooth, Grandma always said Kiss my grits!!
 

Lara said:
Got a chuckle out of the "E.F. Hutton moment".
I'm on the east coast in NC, considered southern, and here on the island grits are popular...especially Shrimp and Grits.
In fact I made it my obsession to perfect the recipe for my son and son-in-law. This is one of many I've cooked up for them.
Ingredients include grits and cheddar cheese, shrimp with Umami seasoning, mushrooms, green onions, bacon, tomatoes, and a sauce around the edges.
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I don't really care for grits by themselves, even though I grew and live in the South, but I love shrimp and grits... and yours look delicious! (y)
 
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Here is an interesting slant on Grits. I remembered hearing my young-ins say it so I looked it up. " Grit " a mid 80's through late 90's east coast US term for a guy who wore a mullet or shorter hair on top and longer hair in the back. They wore ripped jeans, white high top sneakers such as Reebok Pumps, L.A. Gear or British Knights with a black leather jacket with a buckle or a blue jean jacket with patches of Heavy Metal Bands ...:cool:
 
Oh sure, I love grits. Not too many places around here (Jersey) make them.

Salt and a gob of butter...and you are good to go.

Sometimes I add some ground black pepper.


If you don't want the salt and the gob of butter, I can see how they would taste terrible. The entire purpose is the salt and the butter.

I've only had them as a side with breakfast. Works well that way. Instead of hash browns. I am not sure if it would work well on its own.


But I am sure some good cooks down South do amazing things with them.
 
To confuse things further - in my area of the South when we refer to hominy - not hominy grits- we mean the corn pictured below. It’s a little bland on its own but makes a good cheap filler in soups and stews. It’s an important ingredient in pozole or posole (depending on your choice of spelling).
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who would have thought the topic of grits would generate so many responses. 😄
 
I never had grits until I moved from NJ to SC. Now I enjoy grits both for breakfast ( w/ eggs & bacon) and dinner (shrimp and grits). Any new restaurant that offers scrimp and grits, I will usually try them. It seems each restaurant has their own way of preparing them. (spice, cheese, texture, etc)
 
I only had them once when ordering breakfast in North Carolina while en-route to Florida. They seemed tasteless to me but not necessarily bad. The waitress had the most appealing southern drawl which is what I remember the most though.
 
OneEyedDiva said:
They are cheesy Rob. :D And I've found that it must be yellow American cheese for me. Visually it's more appealing to see that deep yellow (or light orange) color in the bowl.
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they only difference between yellow and white American cheese is food coloring... no difference in flavor at all.
 
MountainRa said:
To confuse things further - in my area of the South when we refer to hominy - not hominy grits- we mean the corn pictured below. It’s a little bland on its own but makes a good cheap filler in soups and stews. It’s an important ingredient in pozole or posole (depending on your choice of spelling).
View attachment 221962
who would have thought the topic of grits would generate so many responses. 😄
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Love grits but can’t deal with hominy… it’s like chewing small erasers 😣
 
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