Home Forums Hunting & Shooting Hunter's Campfire Instant grits

Tried some this morning.

While I'm sure that some lawyer could prove that they are grits in the technical sense, they were devoid of any of the good qualities of traditional grits.

I had Quaker butter flavored. I'd give them a 2 or 3 out of 10.
Is there anything out there thats a 5 or 6?

No

doubt it, I've had grits half a dozen times, they all sucked. No idea why people eat grits or okra for that matter. Not a fan of cuisine based on a dare

do grits ever taste like anything besides what you put on them?

Instant grits belong in the same food category as velveeta cheese, light beer, corn based pancake syrup and instant coffee. Quick Grits are passable as a survival food if you’re stuck in some uncivilized region where the real thing is unavailable, but truth is, if it cooks in less than 20 minutes....
Our favorite here at home is Geechie Boy yellow corn grits, milled right down the road on Edisto Island.

Had regular fried grits for breakfast yesterday. Yummy

I had grits and eggs this morning yummy.

I do buy them, and use them on camping trips. Other than that, I like real grits.

SWMBO kindly bought a new supply of grits for me a while back. She bought instant - and then mixed in the rest of the regular kind. Sigh...

I cook them the full 20+ minutes and they're passable. Edible, but not great. I may put a little bit of it out to see if the birds will eat it.

When SWMBO isn't looking.

IME. no

Good grits are a gift from God. I feel sorry for some of you who have never had some good shrimp and grits.

It’s corn. They taste like corn. I crack up when folks act like it’s some strange food they’ve never had.

I have a bag of grits from a mill in North Carolina. Linney? They’re pretty damn good. Bought them at a ham shop that smokes a literal ton of pork. The grits actually have a faint hickory smoke to them.

Most things instant are a poor facsimile of the real deal. Grits included.

I love grits, eggs sunnyside up, biscuits, damnations I’m hungry now

+1

My son made shrimp and grits during the lockdown... we had each of the kids cooking whatever they’d like for dinner for the family one night a week... buying the groceries, preparing the meal, all of it.

He chose shrimp & grits and it was heavenly.

not a fan but I do love Pioneer country gravy mix

mix in 1.5 cups of milk, about 2 pats of butter and bring it to simmer.

I get some sausage links ,cut them up into small pieces . mix them in and pour that over scrambled eggs. Takes about 10 minutes

good stuff.

but it has to be Pioneer brand. The others we've tried sucks

Yep, grits are a somewhat bland ground corn meal, and are definitely more about how you serve them. Like pasta.
I'm a simple man so I mostly like mine cooked in salted water (no rush) then topped with butter. I do like to try different stuff though so I'm open to good sounding ideas.

Another good option is yellow or white hominy press drained then cooked up in a butter coated skillet.
They won't have that "grits" texture but they will have more flavor. Salt those a little too if you make them.

My grits "musts" include:

Salted water
A small splash of milk added towards the end of the simmer stage
Tiny pinch of powdered garlic
Black pepper
Butter if to be eaten as is, or...
Stir in crumbled bacon or cubed ham, and some cheese like cheddar or jack.
For a bit of color, add diced chives or dried parsley, but that's only if you feel fancy today.

Plop a sunny up egg on top and dig in.

Hey RockyRaab - how much does the milk improve the grits?


Also, I'll have to try some with black pepper since so many people call for it. It does seem a little odd to me though. Definitely need to try it for myself.

The same thing could be said of potatoes or rice. The fact of the matter is, all these foods have very slight and subtle character of their own. This is especially going to be lost on people who have destroyed their sense of taste/smell by years of smoking. They really need to stick to strong flavored foods to enjoy what they eat. Another aspect of this attitude is, maybe those people haven't had good grits (or rice or potatoes.) If all one has ever had is is Quaker hominy grits, or Idaho white potatoes or one of the genetically developed, high-yield rices made to optimize production for poor, third-world countries it's a reasonable attitude. On the other hand, a good russet potato, properly baked, a good basmati rice, cooked right or some good yellow corn grits can stand on their own on the plate with maybe just a pat of butter or the juices running from the other foods to enhance them.