Shrimp & Grits - at the top of my list of favorites. Personally, I'd just go with whatever brand of grits your store carries. Much more important that you use good (fresh) shrimp, butter, bacon, and cheese than the brand of grits.
That's grits in general to me. I've had them in both Carolina's, Florida, Georgia and a few other Southern states. Just not my cup of tea. Which reminds me, sweet tea sucks too.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
Well then, it seems I've been enjoying "grits" for over sixty years. Corn meal mush, and fried mush.
Put the mush in a jar, or can overnight in the fridge. Slide out in the morning, slice, fry in bacon grease, top with butter, or,-------margarine, syrup, enjoy.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
turned out pretty damn good, if I DO say so myself. Cooked the grits up to about 17 min, and added in two dozen 41/50 shrimp, peeled, deveined. Sauteed bell pepper, jalapeno, onion and a bit of tasso ham, and added that towards the end. Beat in about a third cup of cream, and topped the bowl with fresh scallions. Oh MY!
Liberalism is a mental disorder that leads to social disease.
scientists at Stanford University released a study today showing that men who regularly eat grits are 70 percent more likely to have gay children.
The prospective cohort study, published in Nature Medicine, followed 15,000 volunteers for 30 years to determine the influence of parental diet on the development of childhood illnesses.
Although the study did find some connection between the maternal intake of sugar during pregnancy and childhood obesity, the most surprising finding was that fathers who ate grits had a much greater chance of having a gay child.
“We were shocked when we ran the data,” says Edmund Bergler, the lead researcher on the project. "But we controlled for every variable. We triple-checked every calculation. And it turned out that eating grits makes your kids gay.”
After investigating further, the scientists discovered that chemical processing of grits creates a substance called homotonin, which acts as a free radical inside a man’s testes and damages his sperm’s DNA.
That DNA damage is passed onto the child and researchers believe it is responsible for the later development of homosexuality.
“Gay people like to say that they are born that way, and they are right,” he explains. "The DNA damage that causes homosexuality happens much earlier, even before conception.
"Homosexuality is a choice. But it's the father's choice. What he eats for breakfast determines the orientation of his child."
Another scientist on the study says if parents want to minimize their risk of having a gay child they need to avoid certain foods.
“Grits have the highest homotonin levels. Its off the charts," he explains. "However foods like sweet tea, biscuits, chicken-fried steak, and cornbread also have very significant amounts.”
A spokesperson for Quaker Oats, a leading maker of instant grits said they had no comment on the study.
A representative of Cracker Barrel, a Southern restaurant chain, says that orders for grits have dropped almost 40 percent since the study was released.
The prospective cohort study, published in Nature Medicine, followed 15,000 volunteers for 30 years to determine the influence of parental diet on the development of childhood illnesses.
Although the study did find some connection between the maternal intake of sugar during pregnancy and childhood obesity, the most surprising finding was that fathers who ate grits had a much greater chance of having a gay child.
“We were shocked when we ran the data,” says Edmund Bergler, the lead researcher on the project. "But we controlled for every variable. We triple-checked every calculation. And it turned out that eating grits makes your kids gay.”
After investigating further, the scientists discovered that chemical processing of grits creates a substance called homotonin, which acts as a free radical inside a man’s testes and damages his sperm’s DNA.
That DNA damage is passed onto the child and researchers believe it is responsible for the later development of homosexuality.
“Gay people like to say that they are born that way, and they are right,” he explains. "The DNA damage that causes homosexuality happens much earlier, even before conception.
"Homosexuality is a choice. But it's the father's choice. What he eats for breakfast determines the orientation of his child."
Another scientist on the study says if parents want to minimize their risk of having a gay child they need to avoid certain foods.
“Grits have the highest homotonin levels. Its off the charts," he explains. "However foods like sweet tea, biscuits, chicken-fried steak, and cornbread also have very significant amounts.”
A spokesperson for Quaker Oats, a leading maker of instant grits said they had no comment on the study.
A representative of Cracker Barrel, a Southern restaurant chain, says that orders for grits have dropped almost 40 percent since the study was released.
GFY, that only applied to New Yorkers that ate them.
BTW I really don't like nor do I bust my azzz to eat grits. And I never did understand folks who who mushed up over easy eggs, home fries, toast, sausage, and grits for a big plate of mush.
About the only breakfast grain I miss was something made in Biltmore, NC called Wheat Hearts. The best hot breakfast cereal ever made that was discontinued.
Denny any stone ground grits found in SC or GA will make you happy bud!
Wouldn't know a grit if I tripped over one so I'm asking for input on types/brands that would be suitable.
Still hangin' in there. (fingers crossed)
We ain't crackin' the atom here.
Dayum Denny you gone blind or what
Originally Posted by eh76
Sam's recipe I found
turned out pretty damn good, if I DO say so myself. Cooked the grits up to about 17 min, and added in two dozen 41/50 shrimp, peeled, deveined. Sauteed bell pepper, jalapeno, onion and a bit of tasso ham, and added that towards the end. Beat in about a third cup of cream, and topped the bowl with fresh scallions. Oh MY!
Last edited by eh76; 02/25/15. Reason: fuggin puter
Liberalism is a mental disorder that leads to social disease.
I said I would put something in front of ya' .... never said grits.
Helps me not, Bubba.
Probably can't cook 'em anyway.
Don't bet the farm on that....
Honestly ML, just asking for a great way to cook grits and have a nice meal. Over 60 replies to this thread so far. Was hoping that byc would offer up his technique but it appears that will not be the case.
Henceforth as per 24HCF directive # 24B-27c-982763 subsection BLOW-ME any future attempts at at humor, levity, grabassing or a good ol' boy pat on the back are prohibited.
6 C chicken broth 2 C uncooked quick-cooking grits (I don't think brand matters) 1 t salt 1 t pepper 4 T butter 3 C shredded Colby/Jack
2 lbs medium shrimp, peeled and deveined Juice of 1/2 fresh lemon 1 T Worcestershire sauce 1/4 C chopped fresh parsley 12 green onions, chopped 4 cloves garlic, minced 12 slices bacon, chopped
Bring chicken broth to a boil over medium-high heat, stir in grits. Cook, stirring occasionally for 5-7 minutes or until thickened. Remove from heat, stir in next 4 ingredients. Set aside, keep warm.
Cook bacon over medium heat until crisp, remove bacon from pan.
Cook shrimp in same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, Worcestershire, parsley, green onions, and garlic. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls, top with shrimp mixture. Serves 4-6.
With a good side salad and a cold beer or nice glass of wine, it's pretty hard to beat. Can't vouch for how "authentic" the recipe is, but it works for me.
Hah! My buddies wife is Flip. Her folks come out every year from the home land and we BBQ and drink beer. After some ribbing and chit talking, I'm supposed to eat balut when he comes back this year.
I'll get pics.
Last edited by MadMooner; 02/27/15.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
Leighton has posted some weird looking stuff a few times, but I would be willing to try all of them. Would even try lutefisk, but balut, no freakin way.
been real busy, traveling and getting ready for some canoe camping trips. First of all, don't listen to a damn thing anyone says about grits, if'n they are not born, or at least, raised, in the South.
The folks in Charleston seem to like their shrimp and grits fixed with the grits first, and the sauteed shrimp and stuff poured on top. I am more attuned to Florida style, where you make the cheese grits, and just before they are done, you add in the raw shrimp, and let the heat of the grits cook 'em. Top with a mix of fresh scallions and curley Parsley, and butter. Good fresh shrimp will let you do that, and you don't have to mask the real flavor with a lot of extraneous stuff.
Many thanks to USMC2602 & Sam. This thread has been drawn out but fun as well. I'll be going to town when the weather breaks and get me a 5 pound box of 16/20 shrimp and LET 'R' RIP.
ML, I'll put the deed to the farm back in the lock box later today.
Epic fail waiting for Golden Boy to share his grit cookin' talents.
Shrimp & Grits - at the top of my list of favorites. Personally, I'd just go with whatever brand of grits your store carries. Much more important that you use good (fresh) shrimp, butter, bacon, and cheese than the brand of grits.
Oh, hell yeah.
Slaves get what they need. Free men get what they want.
6 C chicken broth 2 C uncooked quick-cooking grits (I don't think brand matters) 1 t salt 1 t pepper 4 T butter 3 C shredded Colby/Jack
2 lbs medium shrimp, peeled and deveined Juice of 1/2 fresh lemon 1 T Worcestershire sauce 1/4 C chopped fresh parsley 12 green onions, chopped 4 cloves garlic, minced 12 slices bacon, chopped
Bring chicken broth to a boil over medium-high heat, stir in grits. Cook, stirring occasionally for 5-7 minutes or until thickened. Remove from heat, stir in next 4 ingredients. Set aside, keep warm.
Cook bacon over medium heat until crisp, remove bacon from pan.
Cook shrimp in same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice, Worcestershire, parsley, green onions, and garlic. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls, top with shrimp mixture. Serves 4-6.
With a good side salad and a cold beer or nice glass of wine, it's pretty hard to beat. Can't vouch for how "authentic" the recipe is, but it works for me.
That sounds just about damn right, although I get flat goofy heavy-handed sometimes when it comes to time to add the cheese.
Slaves get what they need. Free men get what they want.
I did bubba! In addition, too saying before to cook as the package dictates because not every grit is the same. That link to recipes is exactly what I would use.
Originally Posted by byc
Originally Posted by byc
Denny any stone ground grits found in SC or GA will make you happy bud!
Honestly ML, just asking for a great way to cook grits and have a nice meal. Over 60 replies to this thread so far. Was hoping that byc would offer up his technique but it appears that will not be the case.
PEACE to you and have wonderful day.
Denny.
He's one of them Highfaluten Execotive Types, there's gotta be something in it for him to be sharing his well tuned knowledge. If'n you offer him a little something something he might be easier to frisk for knowledge and guidance the next time, if'n you know what I mean
Hope your having have good day, and enjoying some shrimp by now, no matter what your eating them with !
HA! And that's why this "Highfaluten Executive Type" country boy just goes to a Highfaluten Type restaurant when he wants shrimp and grits. Round these parts they've become a high end restaurant dish.
Most folks I know, who make them at home. just dump a bunch of heads-on shrimp into a pot of grits. Naaa....figure I'll stick to low country restaurants for dishes like this that are usually desired once a year. Actually, the Gullagh houses make them best. I think they use some version of pig.
Breakfast grits are treated with a little more love. But then I'm not a BIG breakfast guy. Just give me a watermelon and some fried shrimp!!
I did bubba! In addition, too saying before to cook as the package dictates because not every grit is the same
Next you'll be tellin' me that they're freakin' democrats and there's a NAAGRITS for them.
I'll get some Stone Ground grits this week come hell or high water.!!!
Well there really are different types, size and color grits and each type per maker may call for a varying cooking methods. Just like there are different types of corn, which grits of course are made from.
SO if you don't want to order them on-line just let me know and I'll send you some from one of the local producers. Again, if you do go on-line I would go with stone ground grits. Also, white grits tend to be creamier than the yellow ones and are more typically used in shrimp and grits.
Big YUP! I'm betting some of us are BIG breakfast in bed fans! Nothing wrong with that for sure. Couple of mimosas, fruit, scrambled eggs and a muffin or 2. Oh and the watermelon!!
Agreed! Other than cheap okay wine I never did see the attraction to Traders Joes.
Every time I go to Wegmans in Virginia I fill out a comment card begging for a store in Greenville, SC. We do have a TJ's. Think I went once. Thought they were pretty cool 20 years ago in Calif.
BTW I was in Wegmans today and not a grit in the whole store...not even instant
What? No grits!?? So then how on Earth did Wegman's just unseat Publix as the best/number 1 grocery store for complete customer satisfaction?
Of course Trader Joe's was number 1, which I find amazing.
we have Publix here in Gainesville, but we also have a Trader Joe's. Recently, a new brand moved in, Lucky's Market http://www.luckysmarket.com/
kind of a cross between Publix and Trader Joe's. Lots of bulk products, you know, the kind where you use a scoop to get the amount you want? Great meats, and pint's of good beer for $2, that you can wheel around the store in a cup holder on your basket.
You guy's still talk'in about that damn no flavor, no nutritional value ground up corn?? Lots of fuss over something so nasty. I will give you Southern boys props on your seafood though. Tonight Lori and I went to a local place called Absolutely Fresh Seafood where they fly it in daily six days a week from the East coast, West coast and Gulf.
We had a dozen Virginia Chicoteague oysters on the half shell and then followed those up with a dozen Gulf oysters on the half shell. We split a Gulf shrimp po' boy and had two cups of gumbo with okra that wasn't "snotty". Now that my friends is good eats!!
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
I like it a lot better when we're all gettin' along and sharing recipes. Guess I'm just old school.
Got a good recipe coming.
99% of the carrying on here IS everyone getting along in their unique way. The other 1% are [bleep] and pricks, and not worth the trouble or your time.
Remember “Logic clearly dictates that the joys of the many outweigh the bullshit of the few.”
Richard, this is not me typing this. It is being done by someone who has taken over my computer and wants me to become the target of Southern jihadists for telling you this, but Quaker makes some (gasp) instant grits, the use of which would at least give you some idea of what they are like.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
quaker only if that's all to be found. never, never, never instant. find a mom and pop stone ground operation. follow their direction for cooking time. experiment. they should not be watery (they should be well blended -CREAMY). if you don't cook them slow and you lose too much water, they won't be cooked properly.
once the water comes to a boil and you add the grits, stir, stir, stir. don't want cooked lumps of grits. at this time, reduce temp to simmer and put a lid on the pot. you may have a little residual boil-over escape the lid and run down the pot. don't fear. it'll clean up. use a heavy pot. don't use a cheap aluminum, thin pot or you will constantly have to stir instead of occaisionally stirring.
don't be afraid. boiling water, salt, grits. cook. add pepper to taste. add butter (the real deal) to taste. simple.
substitute half the water called for with heavy whipping cream. add salt. add grits. add butter (again, the real deal). cook s-l-o-w-l--y. when they are ready, remove from heat and add a real good amount of your favorite cheese...even if it's american. cheddar, gouda and the like. stir to incorporate the cheese. serve with just about anything; but fresh deer tenderloin or backstrap that has been thrown into a hot skillet with butter and olive oil and seasoned with salt and pepper is unreal.
if you make a large amount of grits, refrigerate them in a small loaf pan. the next day, cut a slice or three about 1/2" thick and fry in hot butter til brown. serve with more deer meat.
fry country ham and make redeye gravy. pour over grits and eat with homemade cathead biscuits - heaven on earth.
no sugar, honey or syrup should ever come near grits.
also, if you can find 'em, the grits sam suggests are good too. we buy our grits from a local produce market that gets their grits from a mill in louisiana. they are great!
southern cooking at it's finest...flavor comes from fat
southern cooking was meant to keep the farmers farming. big, bountiful breakfasts that would be worked off in the fields. nowadays, folks eat breakfast, drive to work and sit for their jobs.
some folks may have a labor intensive job where the calories are worked off, some don't. those are the ones who gain weight.
grits and oatmeal have filled the void in many a southerner's stomach.
moderation in everything.
Last edited by velvet tines; 03/02/15. Reason: punctuation
quaker only if that's all to be found. never, never, never instant. find a mom and pop stone ground operation. follow their direction for cooking time. experiment. they should not be watery (they should be well blended -CREAMY). if you don't cook them slow and you lose too much water, they won't be cooked properly.
once the water comes to a boil and you add the grits, stir, stir, stir. don't want cooked lumps of grits. at this time, reduce temp to simmer and put a lid on the pot. you may have a little residual boil-over escape the lid and run down the pot. don't fear. it'll clean up. use a heavy pot. don't use a cheap aluminum, thin pot or you will constantly have to stir instead of occaisionally stirring.
don't be afraid. boiling water, salt, grits. cook. add pepper to taste. add butter (the real deal) to taste. simple.
substitute half the water called for with heavy whipping cream. add salt. add grits. add butter (again, the real deal). cook s-l-o-w-l--y. when they are ready, remove from heat and add a real good amount of your favorite cheese...even if it's american. cheddar, gouda and the like. stir to incorporate the cheese. serve with just about anything; but fresh deer tenderloin or backstrap that has been thrown into a hot skillet with butter and olive oil and seasoned with salt and pepper is unreal.
if you make a large amount of grits, refrigerate them in a small loaf pan. the next day, cut a slice or three about 1/2" thick and fry in hot butter til brown. serve with more deer meat.
fry country ham and make redeye gravy. pour over grits and eat with homemade cathead biscuits - heaven on earth.
no sugar, honey or syrup should ever come near grits.
also, if you can find 'em, the grits sam suggests are good too. we buy our grits from a local produce market that gets their grits from a mill in louisiana. they are great!
Right on! 100%. Thanks for making Sam a happy man!!
Thanks for the write up VT. Took about about 130+ replies for a true grit virtuoso to set dis chit right. I've seen corn bread threads degenerate into mayhem and threats of bodily harm in half the time.
I'm going to have your grits treatise made into a poster and nail it to the freakin' kitchen wall although Golden Boy's (byc) abbreviated "read the bag" version should at least receive an honorable mention and then be relegated to the back of the kitchen junk drawer for eternity.
This is a recipe I found that is similar to what I do, only I like to use smoked gouda on the cheese. Not sure if it is classified as authentic to Charleston, but have never had a complaint, even from people who formerly disliked grits
I also see you as a lot like me. Pretty much eat or at least try anything as long as it's not the rancid guts of something. But then you'd probably eat those as well.
Polenta is cornmeal boiled into a porridge, and eaten directly, baked, fried or grilled.
Lynn which one did you not like? Some polenta is made with barley mill versus corn. But I would think if you like cornmeal polenta porridge then you would like corn stone ground grits. But I could be wrong.
Dan we just need to send you some local goods. If Sam doesn't have any let me know. But I'm sure he does. You can have the ones I offered to Denny cos he didn't claim them.
i'm part alaskan native (athabascan eskimo) but the rest of me came from scotch-irish/cherokee descent. my paternal grandmother was born in 1892 and i learned from her, here in the sunny south. she was 78 when i was born and 104 when she died. her mom lived past 100 also. my grandmother had 15 children with 9 making it to adulthood. i heard countless stories of there always being bacon, ham and sausage on the breakfast table - not so much during the time my dad was born in 1929. they ate foods high in fat and cooked in fat but they aslo worked hard, manual labor. grits and oatmeal were as common as a cup of coffee and a pan of biscuits for breakfast. cornbread and biscuits for supper. from what i know, polenta and grits are no where close to one another. has to do with the milling process. i believe the grit is ground coarser than polenta and therefore, will have a different texture. the milling, or grist will also make for a different taste.
Polenta and grits are both ground corn. Grits though, are usually white ground hominy dent corn, and polenta is made (usually) from yellow flint corn. Grits are (usually) a coarser grind than polenta.
For all practical purposes, you can interchange the two, but a purist would shoot ya.
My Mother fell in the garden and re-broke her arm and went through some pretty rough surgery this time. But she did confirm that the recipes I sent you were pretty much hers.
I also showed her Sam's and she liked it. Although, she does double up on the butter and soaks the grits before cooking. And uses heavy cream. White grits only for S&G's. And cook the shrimp apart from the grits but if preferred fold them in for more flavor in the grits. My dad prefers the ship on top of the grits. He also likes a little shrimp boil added.
Thanks Richard---at 78 it's been a real challenge to hold her down on nice days. I went over there yesterday and both she and my dad were covered in mud, grass and bloody arms from laying sod and cutting fruit tree limbs. And she in a cast from the surgery. They are truly the salt of the Earth!
Hmmmm...never had Panzeratti. But isn't that more of a pastry with a filling? If so, no filling in Polenta.
For me Polenta is closer to cornbread or a tamale.
But I could be way off base....
Dan -- Lynn!? SAM!!
We have a lil Italian Bistro here[where I eat most every weekend] and some of their entree's come with a "panzerotti". What they serve is a deep fried potato type roll. It has a cornbread style coating with smashed potato's inside. This is the only place that I have ever seen it.
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