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.
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