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Old 06-04-2014, 08:55 AM
 
Location: Chapel Hill, N.C.
36,474 posts, read 43,582,608 times
Reputation: 47214

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Well DUH to you too. Don't you think I realize I live in the South? I have no idea where people who don't live in the South would buy them except on Amazon.

And BTW not every grocery store in the South carry stone ground grits but the most popular chains do.
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Old 06-04-2014, 09:26 AM
 
Location: Fort Lauderdale, Florida
9,080 posts, read 8,224,095 times
Reputation: 19656
Quote:
Originally Posted by no kudzu View Post
My sincere condolences. At least the Quick Cooking Grits are good enough to taste like real grits. They only take 5 minutes.
NO!!!! Real grits take less than ten minutes. Totally worth waiting for!

Quote:
Originally Posted by Ohiogirl81 View Post
Well, duh, maybe because Atlanta and North Carolina are in the South? Not all of us are privileged to live there, nor do we feel compelled to move just so we can get good grits.
I had to make a run to both Whole Foods and Fresh Market yesterday and saw Stone Ground in both stores and everyone knows South Florida is really the Northeast
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Old 06-04-2014, 09:32 AM
 
Location: Chapel Hill, N.C.
36,474 posts, read 43,582,608 times
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That's da truth. Nobody in the South considers Florida "one of us". Glad you found stone ground grits. Hope you like them.
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Old 06-04-2014, 10:05 AM
 
7,672 posts, read 9,868,299 times
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I use the Flying Biscuit grits recipe for a "special" occasion. (I don't normally use cream for my everyday grits)

We love grits for breakfast or for dinner with shrimp. Fave dinner combo is parm and black pepper. Or we let it cool/firm up and fry them like hotcakes. Grits are versatile and delish.
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Old 06-04-2014, 04:16 PM
 
Location: Islip,NY
17,470 posts, read 20,829,413 times
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Quote:
Originally Posted by blueherons View Post
Yes, unseasoned grits taste like ass!
How would you know? Eat much of that lately
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Old 06-04-2014, 05:48 PM
 
Location: Coastal Georgia
36,964 posts, read 45,404,903 times
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Well this Yankee likes instant grits, so I am getting the real deal ASAP and making them as they should be.
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Old 06-04-2014, 09:28 PM
 
Location: Chapel Hill, N.C.
36,474 posts, read 43,582,608 times
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Quote:
Originally Posted by momtothree View Post
I use the Flying Biscuit grits recipe for a "special" occasion. (I don't normally use cream for my everyday grits)

We love grits for breakfast or for dinner with shrimp. Fave dinner combo is parm and black pepper. Or we let it cool/firm up and fry them like hotcakes. Grits are versatile and delish.
Lived in Atlanta for 30 years. Everything at The Flying Biscuit is scrumptious. Thanks for posting the link to the recipe. I had forgotten about the half and half richness of their grits.
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Old 06-05-2014, 10:30 AM
 
Location: Frisco, TX
940 posts, read 1,358,766 times
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Since we've got some people in here who enjoy southern grits, here's one more:

http://www.foodnetwork.com/recipes/b...ts-recipe.html

I made this a little while ago and it was delish.
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Old 06-05-2014, 02:41 PM
 
Location: Fort Lauderdale, Florida
9,080 posts, read 8,224,095 times
Reputation: 19656
Quote:
Originally Posted by no kudzu View Post
That's da truth. Nobody in the South considers Florida "one of us". Glad you found stone ground grits. Hope you like them.
Quote:
Originally Posted by grneyedmustang View Post
Since we've got some people in here who enjoy southern grits, here's one more:

Shrimp and Grits Recipe : Bobby Flay : Food Network

I made this a little while ago and it was delish.
I don't like 'fancy' grits with my shrimp and grits. Yuck, takes away from the shrimp.

I've found Martha Stewart's recipe to be very close to my Charleston grandmother's recipe.

South Carolina Shrimp and Grits, Recipe from Martha Stewart Living, July 2010

But I make my grits without cheese.
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Old 04-26-2015, 02:32 PM
 
Location: New England
72 posts, read 64,448 times
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Quote:
Originally Posted by blueherons View Post
Post the recipe!!

I think most people outside the south have misconceptions about grits.

I use stone ground but outside the south, most people cannot find them. I know here in South Florida, they are almost impossible to find but my Publix carries them for me because they carry them in Publix in South Carolina. I had to beg the GM.
I thought I'd revive this thread as I'd be interested in hearing from anyone else who has some good recipes as I've been working on perfecting my own.

As other posters have said, what's mostly available in my area are instant grits which I won't touch. And yes, I admit that I had a misconception about grits until I tasted my first very respectable dish in Thomasville, GA. Wow, were they good. Since then, I've been on a kick.

Anyway, I can't really find any grits per se but I can find organic polenta or corn meal. And please, someone correct me if I'm mistaken, but isn't this pretty similar except for how it's ground? I'd be interested in knowing. This is what I have been using.

I have yet to try and add milk (I drink almond milk, I wonder how that would be?) so basically I do a 3:1 (3 cups water to 1 cup polenta) to a simmer adding a bit of a chipotle garlic seasoning I picked up in Texas. I also add sweet white corn, diced cubanelle pepper (it's mildly sweet and a hint of a kick), and some butter. When done, I add my shrimp on top with a few dollops of cloumage cheese (or instead, some type of mild hot sauce). I don't know if I'm going against the grain by adding so many things to it but I tell ya, it is delicious and makes a great (and easy) dinner!
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