Posted on 08/03/2005 2:00:38 PM PDT by mafree
1. Thou shalt not put syrup on thy Grits.
2. Thou shalt not eat Cream of Wheat and call it Grits; for this is blasphemy.
3. Thou shalt not covet thy neighbor's Grits.
4. Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits.
5. Thou shalt not eat Instant Grits.
6. Thou shalt not put syrup on thy Grits.
7. Thou shalt not put syrup on thy Grits.
8. Thou shalt not put syrup on thy Grits.
9. Thou shalt not put sugar on thy Grits either.
10. Thou shalt not put sugar or syrup on thy Grits
My grilled jalepeno cheese grits were a hit this summer.
Sister...thats my new tag... ;)
Yummy with tomatoes!!!! Now I'm hungry...
Actually, mafree, I love grits and will put just about anything on them as long as it's not sweet. And, of course, they gotta be about as dry as pop corn.
My Mother made the best grits ever. She made a big pot of grits and then take any leftovers and make fried grits the next day...
mmmmmm...mmmmm...gooooood....
I'm hungry fer some grits right now.
I've really gotten into baked grits with about a pound of butter in it. I love it when the grits around the edge get all crunchy.
So good, and so very fattening.
My hubby lovessss them fried
how do you fry grits? I've been thinking about doing that.
...and you know how to fry 'em good, too, I betcha.
can we please, pretty PLEASE also discuss hushpuppies on this thread?..
The butter neutralizes the excess lye that wasn't removed during the processing..
I cant tell you how my Momma did it, cuz I havent been able to do it like her. All I know is she would slice some slabs of grits and put them on the frying pan until they were lightly browned...I betcha some of the gals here could give you better instructions.
lye? aRe you serious?
discuss hushpuppies?
How about hoe cakes?
Were they yellow or white (before frying)?
That's how the corn is processed...
Ok ladies...make sure the grits are cold..leftover is the best...then
Heat your oil( My granny used the oil left over from the bacon she fried at breakfast.)
to a depth of 1/2-inch in a heavy skillet. Fry grits pieces until golden brown on both sides, about 4 to 5 minutes total. Drain on paper towels and sprinkle with salt. Serve hot.
Grits should be yellow only. Nothing else qualifies.
If you make grits and spread them in a pan and let them cool, they harden. Cut the hardened grits in squares and fry in butter - add cheese in top if desired.
Yummmmm.
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