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Grits

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Dogtown75
Posted: Sun Nov 07, 2004 11:37 am Reply with quote
Joined: 25 Dec 2002 Posts: 976 Location: Houston
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 Reply with quote
Joined: 09 Aug 2002 Posts: 4822 Location: Birmingham, Alabama
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 Reply with quote
Joined: 24 Apr 2004 Posts: 1560 Location: mass.
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 Reply with quote
Joined: 09 Aug 2002 Posts: 4822 Location: Birmingham, Alabama
Yeah. Ground corn. Seek and you shall find.

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Dogtown75
Posted: Sun Nov 07, 2004 2:18 pm Reply with quote
Joined: 25 Dec 2002 Posts: 976 Location: Houston
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 Reply with quote
Joined: 09 Aug 2002 Posts: 4822 Location: Birmingham, Alabama
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 Reply with quote
Joined: 25 Dec 2002 Posts: 976 Location: Houston
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 Reply with quote
ORDER OF THE SKULL ORDER OF THE SKULL
Joined: 15 Jun 2002 Posts: 14107 Location: Fucking a giant scorpion, duh.
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 Reply with quote
Joined: 25 Aug 2004 Posts: 6167 Location: Texas
butter and jelly.. YUM.... grits are good...

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lush702
Posted: Mon Nov 08, 2004 10:09 am Reply with quote
Joined: 20 May 2002 Posts: 2206 Location: Gnashville TN
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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