Grits??????!


Question: What exactly are "grits" as in the food. After visiting Mississippi to visit my brother my parents said that in the south people eat grits with almost every meal. They personally didn't like it so I'm just wondering how to make it and what is made of. Just a curious Canadian.


Answers: What exactly are "grits" as in the food. After visiting Mississippi to visit my brother my parents said that in the south people eat grits with almost every meal. They personally didn't like it so I'm just wondering how to make it and what is made of. Just a curious Canadian.

4 cups cold water
1 teaspoon salt
6 ounces grits
5 ounces milk
2 eggs, beaten
3 tablespoons butter
8 ounces American cheese, diced into cubes
1 teaspoon minced garlic
2 tablespoons diced yellow onion


Bring water and salt to boil in a large saucepan. Add grits, reduce heat to maintain a simmer, and cook for 20 minutes. Add milk, eggs, butter, cheese, garlic, and onion, and cook until grits are creamy and cooked to your liking.

I love grits and they are sort of like a substitute for mashed potatoes, but they look like cream of wheat, they're from the south.

Here's my favorites grits recipe:

2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits (not instant)
1/4 cup (1/2 stick) butter

In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat. Stir in the butter and serve.

It is coarse corn meal, usually enriched with vitamins like breads and pastas, which is made into porridge.

grits
Though it's now commonly used to mean "HOMINY grits," the term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of grinds — coarse, medium and fine. Grits can be cooked with water or milk — usually by boiling or baking — and eaten as hot cereal or served as a side dish. See also GROATS.

For tried and true recipes, look here:
'http://allrecipes.com/Search/Recipes.asp...

its ground up corn. its actually pretty good. you can go to a local food store and purchase a box of grits. and you heat up a cup of water and then pour it into a bowl of grits. you can add chees if you'd like. it makes it a lot better.
you should try it!

A ground corn product. Cook in boiling water...
we eat it with cream and sugar.
Or...we make "cheese grits".
Buy a box...it is similar to cream of wheat, or malt-o-meal.

Grits are a type of milled corn. According to Merriam-Webster the definition is: "coarsely ground hulled grain; especially : ground hominy with the germ removed." Most recipes call for boiling them in water but gourmet southern chefs boil grits in half chicken stock and half dairy product (cream, milk, etc.) and season with salt and white pepper. For a variation, just add shredded cheese and enjoy!!!

Grits is a rough corn meal, not like powder. They tend to be good for a pasta substitute, thus the people in the south like to eat it with their chicken and whatever else they make.

Grits is made from hard shelled corn, ground coarsely. It is so easy to boil in salted water. The easy directions are on the "Quick Grits" box. Many people add cheese; personally I like them salted and buttered. I eat them for breakfast with sugar free syrup (Smucker's) and as a substitute for creamed potatoes or rice with a meal. This old Southern girl thinks they're great!!

Grits are finely ground corn, and are a breakfast food staple in the south. When cooked with water, the consistency is similar to oatmeal or cream of wheat, but tastes much better. Grits are never mixed with syrup, fruit, or anything sweet. In recent years, they have grown popular as a dinner side dish is some restaurants here--tourist restaurants, that is. They are delicious with butter and salt, or butter and cheese, but they are not a high fiber food.

Hominy grits, or just plain grits, are an institution here in the South, they can be integrated into a wide variety of dishes.

Hominy is made from flint or dent corn,varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled and degermed using friction, then dried.
Grits, coarse whitish grains, are ground from hominy, as is masa harina, the flour used to make corn tortillas.

OK now let those of us from the south tell you about grits.It is a ground corn product. We eat them for breakfast mostly. They are cooked much like you cook rice. Pour them in salted boiling water and reduce the heat to simmer. Some packages and "people not from the south" claim they can be cooked in 7 to 8 minutes but that only makes pig slops. You have to check on them and give them a stir and add more water if they become too thick. Most southern cooks start the coffee and put the water on for grits. When the grits are on simmer, we put the sausage on to cook, make the biscuits-from scratch- put the biscuits in to bake, cook the eggs and then the grits are done. This all takes about 35-40 minutes. They are eaten with butter. For a change on some days we add cheese and make cheese grits. The ones made with milk or cream are usually served at dinner with shrimp or quail. Grits are not eaten here with every meal. Many people don't like them but they usually have tried the undercooked and unsalted ones that some chain restaurants serve. Those are not grits, as I said earlier, those are pig slops.





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