Cooking Grits

Discussion in 'All Other Discussions' started by Melanie, Aug 19, 2015.

  1. Melanie

    Melanie
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    I have some grits or semolina. When I cook it up it is either very sloppy or glue like. Would someone give me a recipe for getting it right? Ta in advance!


    Mel
     
  2. kyredneck

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    Which is it, grits or semolina? One is corn, the other wheat. I've cooked bookoo grits or, as some call it, polenta. It depends on whether it's 'instant' or straight up coarse ground corn grits.
     
  3. Melanie

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    I had been given the impression grits were wheat, as is semolina. I was misinformed.....grits is not polenta? So grits are coarse ground corn?.

    How do you cook it? I know oats as a porridge can be super sloppy ( yuck) or very gluey. Evidently grits respond similarly....a simple recipe would be gratefully received!


    Mel
     
    #3 Melanie, Aug 19, 2015
    Last edited by a moderator: Aug 19, 2015
  4. padredurand

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    Four parts water to one part grits. Add salt to the water and bring it to a boil. Dump in the grits and stir it until all of the grits are floating free. Turn the heat down to low and cover the pot. Set the timer for 5 minutes.

    Take it off the heat and whisk in some butter. There is no such thing as too much butter in grits. Add some grated cheddar cheese and a bit of black pepper. Top it with a couple of eggs sunny side up.

    Polenta is grits but sells for 10 times as much in fancy restaurants.

    So, that's how Yankees cook their grits.
     
  5. kyredneck

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    how to cook good grits

    It depends on whether you have quick grits or just ground corn grits, they're both OK. Ratio of liquid to grits is a little more than 3 to 1. You can use milk, chicken broth, water or combo. Boil then simmer/stir to thickness before it would burn. Season to taste, butter, salt, pepper, even sweetener if you want it sweet. I like it many ways. If you pour it in a loaf pan and chill, it can be sliced, mealed, and fried, umm umm good with syrup or not! Cheesy grits are good. Check out the link. :)
     
  6. Earth Wind and Fire

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    You are pressing your luck.:)
     
  7. Gib

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    I always like to add a little grits to my butter.
     
  8. padredurand

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    My apologies. I forgot the hot sauce. :laugh:
     
  9. kyredneck

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    These are chilled sliced yellow Weisenberger stone ground grits (an old local family business):

    [​IMG]

    ...being prepped for the freezer,

    [​IMG]

    ...and fried up for breakfast.

    These grits require more liquid and cook time than the quick grits.
     
  10. kyredneck

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  11. MNJacob

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    Must......must......must have salt in the cooking liquid.

    You cannot salt cooked grits.
     
  12. PreachTony

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    Some folks like only butter in their grits. Some folks like salt and pepper. Some prefer runny grits. Others prefer lumpy grits.

    I prefer not-quite lumpy, but not runny. I'll usually put butter in my grits. Sometimes, though, I feel the urge for a sweeter taste to my grits. If that is the case, a spoonful of grape or apple jelly mixed in with the grits can make a tasty treat.:thumbsup:
     
  13. SovereignGrace

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    You guys have a cardiologist on speed dial? :laugh: :thumbsup:
     
  14. kyredneck

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    Actually butter is now considered to be a good fat. It's the carbs I watch now, grits are an occasional treat for me these days, sigh.
     
  15. PreachTony

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    I only prefer grits at home. I do not like grits made by any restaurant. Waffle House is okay, but not great. Cracker Barrel does not have good grits at all.
     
  16. padredurand

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    Denny's should be arrested for what they try to pass as grits.
     
  17. Earth Wind and Fire

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    a yankee that eats grits :eek::(
     
  18. padredurand

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    Every Saturday morning except during deer season. Then it is every day.
     
  19. Salty

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    Well, that proves that Padre is NOT a true Yankee
     
  20. Melanie

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    Ta! I have eaten polenta and thought why would you bother, but then having seen the photo of grits and bacon.....everything tastes better with bacon IMHO.


    Melt
     

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