Home Forums Hunting & Shooting Hunter's Campfire Grits

I had never had them until about 8 years ago when I was working in Louisiana. Little cafe I would get breakfast at on the weekends served them with breakfast and I really enjoyed them. Now, I've gotten into homebrew in the last year or so, and as a side affect, I have grits in the house(I use them in Cream Ale).

I've been making them with a little salt/pepper, butter, onions, and sharp cheddar cheese. I like them a lot that way, but, I'm curious what some of you guys that eat them more often add to them.

Let me know if you please.

Love em, you can add anything you want to them. Finely chopped and browned sausage , hog head cheese , sauteed shrimp , etc.

I'm probably the exception but I've never had them.

Crystal hot sauce, lots of butter and cheddar with a fried or poached egg atop.

You had me at "head cheese"

Great with salt and pepper, crystal, and sometimes butter or cheese. My granny used to but a little bacon grease in them also but i'm trying to keep the cholesterol down so no more "granny grease" is allowed by the warden in our kitchen.

Never eaten such a thing.

Grits are an option as a 'side' on Cracker Barrel's breakfast menu. They also come standard with certain breakfasts.

I always cook them down to get the excess water out of them. My dad taught me to to eat them with eggs. Eggs over easy with buttered grits. Salt and pepper to taste. Mix it all up and enjoy.

They will stay with you all day long for sure.

Love grits
Butter, salt, pepper and sometimes a dash of hot sauce

I acquired an institutional sized fifty pound bag of white grits one time.

We used about five pounds. Cooked it just like "Cream of Wheat" with added brown sugar, butter and milk. I prefer "Cream of Wheat". The other forty five pounds got sprinkled over and mixed into the pig feeder.

The pork chops were excellent!

If you put enough butter or cheese in anything you can make it edible. Grits are no exception.

Instead of water use low sodium chicken broth. Bring to a hard boil and add one tablespoon of garlic powder and let it boil a short while. With the broth boiling hard slowly pour in the grits while whisking (with a whisk) . Keep whisking the grits until they start to swell. Add a double handful of extra sharp, shredded, cheddar cheese and whisk it in. When all is melted and blended cut off the heat, put a lid on it and give it 5 minutes or so.

Serve it with links of good smoked sausage or pan sausages and Steens Pure Ribbon Cane Syrup.

Good for what ails you.

Edited to add:
That’s Louisiana style

We have them a good bit, I could eat them every day.

Some folks who will not eat grits will eat corn and hominy
Grits are simply ground hominy--

Cheese grits rock!

You could eat 'em damyankee style with milk and sugar, but don't try that south of Kentucky! A good friend in Tallahassee Florida was grinding grits from heirloom white dent corn grown in the northeast Georgia mountains from seed stock that hasn't been hybridized - - - - -same stuff they've grown there for over 200 years. He also used the same corn to brew up some of the best corn likker I've ever had. Unfortunately, he passed away back in December. Google "Bumpy Road Farm" in Tallahassee to see if they're still in business, but be aware that once you try those grits you'll be spoiled for life for any other kind!
Jerry

Find someone who has a grist mill and sells grits. Over the top good, just gotta cook them a little longer.

Lewis Grizzard, comedian, said he made millions selling grits trees to yankees---

Grits are some of the first solid foods given to babies here. Had them
all my life
GreggH