Posted on 08/03/2005 2:00:38 PM PDT by mafree
Or grill on a stovetop grill or wood grill. Wood is best as the smoky flavor is awesome with the corn. Once cold enough to cut, just brush slabs with oil or spray with pam.
I was curious because I made a similar deal out of corn mush. Everything sounds the same only that the stuff I made was from corn meal and not grits. (At least I think they are different.)
Oh and when serving Yankees (and other uninformed folk) just say polenta and watch the attitude change.
Just butter.
My first night was spent in a Howard Johnson just south of Raleigh. I had breakfast before headin' out and decided to have grits with my omllet and bacon.
Grits tasted like curried SAND!!! Never finished it and haven't treid it since.
My confusion was even more exacerbated by the similarity of small town names. I saw the signs but never found the town of "Little Barrel" although there seemed to be many towns thoughout the south with this name!
Cheddar Grits right here in downtown Hartford CT at Black Eyed Sallies BBQ. As a side with smoked brisket or ribs it cannot be beat. The vinegar fries are great too.
Never could stand the stuff and I live in the south. With its texture it could be used to repair a tent.
And if this hasn't been mentioned before in Italy they call grits Polenta. Sounds a little better.
My mother has made grits casseroles a few times using different cheeses. Delicious!
The cardinal rule for hushpuppies is the same as that for grits and coleslaw: NO SUGAR, EVER!!! (channeling Faye Dunaway from "Mommie Dearest").
Sounds a bit like corn meal mush. Geez I haven't had mush in decades. We used to eat it for breakfast. It came in a block and you sliced off thin slices, fried it and then ate it with syrup.
I wonder if you can still get the stuff?
and a big cast iron skillet.. I have one I use to make paella..had it for 20 years..afraid to use it for hushpuppies..
OK, OK, I have to plead guilty to #5 (instant). But, come on - I live in Indiana - nobody here hardly knows what grits are, let alone how to make REAL grits!
I was born in the south too, and I could never stand them either.
Grits are not polenta.
Polenta ia cornmeal mush.
Grits, technically Hominy Grits, are ground dried hominy (posole).
Some of thte cutsey 'New South' stone ground mills sell coarse cornmeal as grits, but they lie.
So9
That's how the corn is processed...>>>>>>>>>>
Wrong, hominy, which was referred to in the old south as "big hominy" because the corn grains are whole, is processed by using lye to remove the husk from the corn grains, "hominy grits" are ground from dry corn just as corn meal is, the difference between corn meal and grits is in the coarseness of the grind. No lye is used in making grits. This is from RipSawyer who has ridden in a one horse wagon to a water powered mill to have grits ground from home-grown corn.
Very good recipe here from Mom:
Grits Casserole 6-8 people
1 cup grits
1/2 cup butter
6oz cheese spread (like rondele)
2 eggs
1/2 cup milk
1 cup chedder grated course
Cook grits accordign to directions. Add butter and cheese spread. Beat eggs and milk togther and add. Put in baking dish and top with cheese. Bake at 350 degrees uncovered until set about 45 minutes.
They were white. I dont ever recall eating yellow grits. Is there such a thing?
According to post #40, it's the only way. My grits were always white, but I've fried corn mush before that is yellow. I'm the only one in the family to like grits, so I don't usually get them to often.
I don't do that but if I'm also eating eggs and the pepper's already on the eggs I'll mix the eggs with the grits anyway. Good eatin'!
I could never get into cheese on grits but if I'm eating a breakfast sandwich that has cheese along with the grits it's all goin' down the same hatch so what the hey.
Boy is that the truth but what's worse is that so many eateries don't serve grits at all.
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