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| Dogtown75 |
 Posted: Sun Nov 07, 2004 11:37 am |
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Joined: 25 Dec 2002
Posts: 976
Location: Houston
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How many around here likes to eat them. I have found that they truly are a southern dish. I have been here in PA for over a month now and have not seen them in any resteraunt. I like to substitute half of the water with milk. Makes them creamier. Also I can't stand the way they make them in Oregon. They fry them into squares. I tried it but couldn't get past all of the lard.  |
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| zodiac13 |
| Posted: Sun Nov 07, 2004 1:15 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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Grits are God's food.
The kind in Oregon sounds more like Polenta than grits.
Try sautee'd shrimp over garlic grits.
Also, you can make Jambalaya grits with chicken, sausage onions & bell peppers.
The cheese grits with fuckloads of sharp cheddar & butter is the standard bearer for me.
I love 'em all. |
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| friend of shralpster |
| Posted: Sun Nov 07, 2004 1:24 pm |
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Joined: 24 Apr 2004
Posts: 1560
Location: mass.
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| ive been wanting to try grits for a while. are they made out of corn? ive heard theyre good but i dont think theyre sold anywhere near connecticut. |
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| zodiac13 |
| Posted: Sun Nov 07, 2004 1:35 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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| Yeah. Ground corn. Seek and you shall find. |
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| Dogtown75 |
| Posted: Sun Nov 07, 2004 2:18 pm |
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Joined: 25 Dec 2002
Posts: 976
Location: Houston
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FOS I went to the store and bought some to make here in the hotel. You can find them in the hot cereal isle. They are made of ground white corn. Never had them with cheese, I will have to try that. I am a southern girl though and through, but every blue moon I will put sugar in mine. But usually it is a lot of butter, salt, and pepper.
I don't know what Polenta is but these definately looked and had the consitancy of grits once you got into the middle. |
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| zodiac13 |
| Posted: Sun Nov 07, 2004 4:18 pm |
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Joined: 09 Aug 2002
Posts: 4822
Location: Birmingham, Alabama
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It ain't Cream of Wheat, so lose that sugar shit post-haste!
Cheese Grits, baby. You also might wanna add some crumbled sausage or bacon into the mix. Fresh tomatoes are getting scarce this time of year, but, when in season....hot DAMN! |
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| Dogtown75 |
| Posted: Sun Nov 07, 2004 4:23 pm |
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Joined: 25 Dec 2002
Posts: 976
Location: Houston
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Quote: It ain't Cream of Wheat, so lose that sugar shit post-haste!
How did I know someone would say something to that effect. 
Like I said it is every blue moon, what can I say I am wierd. |
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| The Green Monkey |
| Posted: Sun Nov 07, 2004 6:15 pm |
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ORDER OF THE SKULL
Joined: 15 Jun 2002
Posts: 14107
Location: Fucking a giant scorpion, duh.
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| THM and I eat polenta pretty regularly. We usually make it with water, and then stir in butter, S&P, red pepper flakes, parmesan and then half & half or cream at the end. We usually have it underneath a stew, but occasionally as an independent side. I've never heard of it being squared off or fried--ours is a grit-esque slop. |
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| jadams |
| Posted: Mon Nov 08, 2004 10:06 am |
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Joined: 25 Aug 2004
Posts: 6167
Location: Texas
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| lush702 |
| Posted: Mon Nov 08, 2004 10:09 am |
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Joined: 20 May 2002
Posts: 2206
Location: Gnashville TN
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made some for b'fast yesterday - a little chicken stock (for 1/2 the h2o), salt, pepper, tabasco, butter, half & half @ the end - lots-o-sharp grated cheddar...
killer.
raised on 'em. |
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