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Of course, in Chicago it's not easy to run across grits unless you wander into neighborhoods where pasty white guys like me aren't necessarily invited...
As a Southern transplant, I've been delighted to find them at Jewel! Granted, it was Quaker, but they had the real, long-cooking stuff (along with quick grits and instant grits). I actually sometimes cheat and use the quick grits, but the instant grits only in an extreme case. I always bring back some good, stone ground yellow grits when I come back from SC.
My grandfather (Papa) made the very best grits in the world. I don't know what he put in them, and he has passed away since, but my Dad swears he has the recipe. All I know for sure is that he used the good, slow-cook, stone-ground grits. I used to prefer his grits to anything else in the world, and he would fix me big bowls of grits for any meal.
I make a pretty mean shrimp and grits. A little heavy cream a TINY pinch of garlic salt (though you wouldn't notice the garlic flavor. It just adds an edge) and a couple of cheeses in the grits, topped with a sautee of shrimp, sausage (usually andouille), a little ham, and mushrooms, topped with a bit of fresh cut green onion.... serious food. I have other recipes for shrimp and grits, too, but that's my favorite.
My Grandmama always made grits with bacon or sausage and eggs, and like many other southerners, I'd throw in some butter, chop up the meat, and stir it all together. Delicious.
I like mine with just butter and sugar. Sometimes I will will just go plain and eat them with my eggs with toast...but mostly with butter and sugar because thats how my mom would fix them for us as kids to eat it.
I detest grits, which sometimes makes people question my Southerness, but I am a texture person and can't stand the texture of grits. E-W.
I find that most people either like oatmeal or grits, one or the other, but rarely both. My theory is, you're either an Oatmeal Person, or a Grits Person. I, myself, am an Oatmeal Person.
I do admit to meeting a few people who loved or hated both, but overall, the theory holds true in my experience.
This Yankee just bought grits for the first time...help!
How can I enjoy this product? I am not sure whether we will like them or not but I love what I think is southern cooking....chicken, cornbread, biscuits, gravy, and so on..
Does anyone know how we should first make these grits?
Sorry Gypsy, I have no idea, (being an Aussie) but I'm just "pulling up a chair" so I can find this thread later and read all about how it's done myself.
Sorry Gypsy, I have no idea, (being an Aussie) but I'm just "pulling up a chair" so I can find this thread later and read all about how it's done myself.
Cheers! If I have Vegemite questions, I'll ask you! Anyhow, I hope some lovely Southern belles will answer!
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