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I am a forth genertion Texas...and a Southerner to the nth degree of ancestry.
Here is a question to my fellow natives:
Does sugar have a place in cornbread and/or grits.?
I got into it today with somebody who insisted sugar was part of cornbread. I disagree. And I will until hell freezed over.
Sugar in the South has its place. The Sugar Bowl or the sugar bowl. Or the Cotton Bowl, and maybe to make cotton-candy. But NOT in grits or cornbread. Hell, it makes the latter become poundcake. And the former turn into cream of wheat.
Now, I will be the first to admit I don't care all that much for grits. But by dammed if I will tolerate yankees gettin' too uppity 'bout 'em...
And NO sugar
What say y'all?
Cornbread = no! "Take that sugar out of my cornbread and put in my tea, please!" hahaha
Grits = well my friend, you have called me out before on this one....my own parents call me a Yankee for putting sugar in mine from time to time....I can eat 'em and like 'em either way.....my folks, like other Southern purists, insist salt/pepper only....every once and while with some cheese mixed in there too........
So, go on and laugh it up and call me a Yank, 'ol Friend!
Grits sound like the old Cream of Wheat. My Mom made me eat that in NY in the 50 to fatten me up when I was a kid. I detested it even with maple syrup and brown sugar. YUCK. I would rather eat cornbread with a bit of butter than that gooy slop. Ewwwwww.
You being Italian, I would assume you realize that grits are the exact same thing as polenta. The only difference is the color - white instead of yellow.
If you make grits thick enough you can make little grit cakes and fry them in a pan. Drizzle with a spicy lobster sauce or a cheese sauce. Serve them as a side dish to a marinated, charcoal grilled beef fillet with a small mixed greens salad with an olive oil/balsamic vinegar/honey dressing. I know it seems a bit foofie and doesn't sound very southern but it is another good use for grits.
I did not get this dish idea or the recipes from a web site or a TV show. This dish is MY baby !
If you make grits thick enough you can make little grit cakes and fry them in a pan. Drizzle with a spicy lobster sauce or a cheese sauce. Serve them as a side dish to a marinated, charcoal grilled beef fillet with a small mixed greens salad with an olive oil/balsamic vinegar/honey dressing. I know it seems a bit foofie and doesn't sound very southern but it is another good use for grits.
I did not get this dish idea or the recipes from a web site or a TV show. This dish is MY baby !
It may be foofie, but it sounds damn good to me!
My Mom taught me to refrigerate grits in tupperware overnight, and then to cut them into cakes and fry them. I've incorporated them into all kinds of wonderful recipes.
My fave is probably serving them with garlic grilled shrimp and a butterbean dill hummus. Sort of Southern, but slap-your-grandmother good either way.
That's why you can find them on the menus of many of the country's top restaurants from coast to coast.
Not to mention the many authentic Italian restaurants pushing the equally disgusting and dreaded polenta.
How can ground corn be disgusting anyway? It sounds like someone who is afraid of being associated with anything southern...you know, one of those people who will argue until next year that Maryland is part of the Northeast.
How can ground corn be disgusting anyway? It sounds like someone who is afraid of being associated with anything southern...you know, one of those people who will argue until next year that Maryland is part of the Northeast.
Thank you. And your assumption would be correct, imo.
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It sounds like someone who is afraid of being associated with anything southern...you know, one of those people who will argue until next year that Maryland is part of the Northeast.
