2 cups of water boiling with 1 heaping tablespoon of garlic pwdr in it adding 2/3 cup of grits stirring regular with a whisk, boil slowly and when done add a heaping hand full of shredded sharp cheddar chesse stirring in with the whisk. Put in a bowl and top with a big pat of butter. Guaranteed to keep body and soul together for a spell. ymmv.
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Albers is the only brand available around here so that's what I use...4-1 ratio of liquid to grits....cook em slow..low...and covered for 25-30 minutes....
For liquid I use one of those 4-cup boxes of chicken stock...bring it to a boil and then add the grits....sometimes I'll brown some bacon bits and add em (grease and all)...other times I add some chilies....a big handful of sharp cheddar at the end and a splash of 1/2&1/2 to make em creamy...serve with butter and black pepper.
2 fried eggs sprinkled with a liberal dose of hot sauce on the side.
PS...I'm just feeding me so a batch lasts 5-6 days....they microwave well..just add a splash of water and cover for about a minute and a half...
Steaming grits topped with a little habanero cheese,diced green chiles and some thinly sliced spicy home-made elk bratwurst makes for great eating, far better than a typical dull breakfast.
I'm an instant gratification kind of guy so I also use the Quaker 5 minute grits. I eat them in the morning with eggs over medium, cut up eggs let the yolks run and mix it all together...or an evening meal of deep fried bass/bream/white perch and some cheese grits, hush puppies, and cole slaw. Mighty good grazin'
Quaker Quik Grits. To 4 servings (per directions) I like to add quite a bit of Velveeta cheese and quite a bit of pepper. A little butter goes in too if I'm not on a health kick at the time.
I'll have to try some of the variations above.
I was raised in Chicago and never had grits until I started trucking.
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Polenta I prefer is coarse ground. Don't fuqk with any instant crap. They don't take long to cook.
I use a 1/2 and 1/2 polenta to oatmeal mix for hot cereal in the morning with raisins and a dash of salt. Add water to this in the bowl you are gonna eat them from. 7 minutes in the microwave on power number 6.
For the starch side Alford other meals, cook with chicken stock on the stove like others have said. I add Gruyere cheese and fresh thyme and eat it in the soft stage for braised meat items.
You can also cook it soft and put it in a sheet pan about 1" thick and refrigerate. When it cools you can cut it in squares and grill it or pan fry
Originally Posted by Bristoe
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Quaker. My wife usually cooks them for me on Saturdays and Sundays. A little butter and salt and pepper and I'm good to go. Usually with fried or scrambled eggs and sausage or bacon and a couple of biscuits.
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