Grits.....with milk (???) (credit, great, room)

[TexasReb]

Originally Posted by TXNGL

Now you've done it!

LOL Oh that's alright. I don't think anybody wants to keep beating that old horse again so soon, anyway. If we just all ignore it, it will go away. We can get back to the topic of grits with milk. Which I am planning to give a try this weekend!

[spiritof68]

Eat your grits any way you want! There's cheese grits in South Carolina and I don't see why you can't cook them with milk. Some Southerners think it's sacrilege to eat them with sugar but my sixth generation Texas Granddaddy ate his grits twice a week like that. The fat in the grits actually sounds pretty good! Like one other RP's wrote, "carry on with your milky grits!"

[Sandstorm214]

I generally don't like grits--plain grits is equivalent in taste and texture to eating grainy paste in my opinion. However, my mom makes a side dish incorporating grits, cheese, and finely diced jalapenos that is pretty fantastic.

[spiritof68]

Originally Posted by Sandstorm214

I generally don't like grits--plain grits is equivalent in taste and texture to eating grainy paste in my opinion. However, my mom makes a side dish incorporating grits, cheese, and finely diced jalapenos that is pretty fantastic.

I agree about plain grits boiled in water. I like them extra greasy like at the waffle house myself!

But, to tell the truth, I prefer hash browns for breakfast with my eggs.

You mom's recipe sounds pretty good though!

[AlGreen]

Originally Posted by spiritof68

I agree about plain grits boiled in water. I like them extra greasy like at the waffle house myself!

But, to tell the truth, I prefer hash browns for breakfast with my eggs.

You mom's recipe sounds pretty good though!

why can't you have both?

truth be told, i don't really have a problem with anybody putting sugar in grits (afterall, i put milk in mine), my whole thing is understanding why they wouldn't just make cream of wheat...i mean, someone clear it up for me. does it just give a different flavor?

[spiritof68]

Originally Posted by AlGreen

why can't you have both?

truth be told, i don't really have a problem with anybody putting sugar in grits (afterall, i put milk in mine), my whole thing is understanding why they wouldn't just make cream of wheat...i mean, someone clear it up for me. does it just give a different flavor?

Actually you can both at the Waffle House!

Now for some facts (as I understand...hmmm):

Grits, as y'all may or may not know, is really ground hominy corn. Cream of Wheat, I am guessing, is made from ground wheat. I suppose putting milk or cream in grits could constitute 'Cream of Hominy' or 'Cream of Grits'? Hmm don't know could be something there...something very very tasty.

[Cathy4017]

Originally Posted by Sandstorm214

I generally don't like grits--plain grits is equivalent in taste and texture to eating grainy paste in my opinion. However, my mom makes a side dish incorporating grits, cheese, and finely diced jalapenos that is pretty fantastic.

That's one of the few ways I'll ever eat grits..........green chile also makes grits much better.

Grits are so bland and tasteless that anything improves it. I imagine that milk makes grits better, as it does cream of wheat.

But grits made with water, packed into a loaf pan, chilled overnight--and then sliced and fried the next morning in butter....then served with more butter and syrup is pretty good!!

But as one who eats grits once a year or less....

[Sandstorm214]

Originally Posted by Cathy4017

That's one of the few ways I'll ever eat grits..........green chile also makes grits much better.

Grits are so bland and tasteless that anything improves it. I imagine that milk makes grits better, as it does cream of wheat.

But grits made with water, packed into a loaf pan, chilled overnight--and then sliced and fried the next morning in butter....then served with more butter and syrup is pretty good!!

But as one who eats grits once a year or less....

I realized after I posted that I meant to say green chiles, not jalapenos.

[TexasReb]

Originally Posted by Cathy4017

That's one of the few ways I'll ever eat grits..........green chile also makes grits much better.

Grits are so bland and tasteless that anything improves it. I imagine that milk makes grits better, as it does cream of wheat.

But grits made with water, packed into a loaf pan, chilled overnight--and then sliced and fried the next morning in butter....then served with more butter and syrup is pretty good!!

But as one who eats grits once a year or less

Cathy hon? You better at least eat black-eyed peas on the FIRST day of the year. Else? *sighs* I guess it will become my sad duty to have to strangle you...so please don't put me in that position!

[TexasReb]

Originally Posted by AlGreen

why can't you have both?

truth be told, i don't really have a problem with anybody putting sugar in grits (afterall, i put milk in mine), my whole thing is understanding why they wouldn't just make cream of wheat...i mean, someone clear it up for me. does it just give a different flavor?

Hey AlG? I tried them this morning. And you didn't BS about it. They were really good!

I still maintain, however, that sugar does not belong on grits! Anymore than too much (sugar) belongs in cornbread. No offence to those who prefer it/them that way, but just saying.

Now, it is ok to sop up sorghum molasses with your cornbread...but keep the sugar out of the latter!

Oh, and also, yep, "runny yellow eggs" go great with grits! (kinda alliterative, huh? )