Home Forums Hunting & Shooting Hunter's Campfire Grits ???

I wonder if they know what mullet is. We had fried mullet and cheese grits for lunch. L.A. soul food...

Locally ground heirloom grits... for breakfast I do plain,creamy grits. For dinner I usually do do fish or shrimp with jalapeno & cheese grits. Yummmmm!

Ha, whatever it is they have zero appeal to me.

My wife eats them and uses salt and butter or cheese to make them edible.

Mike

Quaker, both 5-Minute and instant.

I'll unusually fry up about 4 sausage patties and chop them, 4 eggs over easy and mix the whole shebang in a bowl of grits.

Nothin better than shrimp and grits!

mail order Ingwe, mail order. Use the link in my reply. They ship quickly.

People ? You have been misinformed.

Yes! Yes! Yes!

Dan, you'll have to educate me on this. I made shrimp and grits with a supposedly authentic old south recipe off the innanet and it was soooo rich I couldn't eat it.....

This about sums up the way I do it. I like the slow cooking kind better but around here all I can usually find is the Quaker 5 minute kind. When we're South I stock up on slow cooked kind.

Wife puts maple syrup on hers....I've told her it's okay, but don't do it in front of anybody when we're down South.

Maple Syrup on grits!!!!!!!

Lower Alabama, I am guessing you had the grits and mullet maybe at the Florabama.

People (usually Northerners) who put syrup on grits are under the VERY mistaken idea that grits are cereal like Cream O'Wheat.

They are not. Grits are a potato substitute, the carb side of that plate o'grease meal you're having. They should be treated and eaten as if they were potatoes: with butter, cheese, chives...

Pretty close guess. The Road Kill Cafe in Elberta has AUCE mullet (and grits) on Fridays.

Breakfast right now
Fresh venison heart with bacon,onions over geechie boy stone ground grits

Same here. I tried one recipe and it was over the top with evaporated mild and something else...can't recall now...nothing like I've had in eateries down south. How about it Dan, got a recipe for that?

I have tried telling my wife that, but....she's happy with it like that and if Mama's happy....

I like Weisenberger Mill grits.

Are the shrimp & grits recipes ya'll talking about loaded with butter? if so, try substituting olive oil for some of the butter. Don't eliminate all of it though.

Sooooo Sorry your honor, but I plead guilty to having done that a few times. Please forgive my lack of discretion. ( I still like dogs, and metric caliber rifles, and girls in Cowboy hats and little else, and haven't thought of owning a .270)

I'm one of those poor fools that likes them at times for a substitute hot breakfast from oatmeal, 7 grain cereal, etc. And I love maple syrup.

Like the other gentleman (rcamuglia?) said grits = polenta. So I eat em like that warm sometimes too with other goodies.

Pantry has Bob's Red Mill grits in it right now.

I have used the Great Value from Wally's at times. I'm not a connoisseur of ground corn, sorry again.

Geno