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I always find great grits when traveling in the south, but anyone know of a place in Austin that makes good grits?
I have never found great grits anywhere other than a home kitchen. I am sorry. Most restaurants I have been too make those instant grits and add too much water. I have nothing against instant grits, if that's the only thing your time and budget allow for. But if you want REAL grits, and GREAT grits, and possibly the best grits of all CHEESY grits, then you should just make them at home. The bonus with that is that you don't have to wait to eat them only when you are travelling.
PS, if you can't find hominy grits wherever you happen to live, you could always just get cornmeal grits. Although I, quite properly, call cornmeal grits "polenta". That is what they are after all. They are just as good though. And cornmeal grits is not cornmeal. Cornmeal, that you buy in a bag like flour, is much more finely ground and is good for making cornbread. Cornmeal grits are less finely ground. The two are, unfortunately, not interchangeable.
Lots of different and subtle variations on grits so it really depends on "what you grew up with". That said, sometimes Whole Foods downtown has cheese grits and they are ok. Hoovers (I've only been to the one off of 183/Anderson Mill) also has reasonable grits. Like JB80 says, I've never come across anything better than the grits I make at home (and my kids would second that), but I'd be shocked if I came across anything remotely like them in a restaurant.
I forgot about Hoovers, will give it a try. Unfortunatly a lot of restaurants do make the instant grits (yuck). I actually found some wonderful grits at a restaurant near San Jose once, some of the best I have ever had. Would kill for their recipe, but they wouldn't share.
I don't know of any good places, but I do know of one place to avoid... The Driskill Hotel's 1886 Cafe's idea of cheesy grits is tasteless grits topped with shredded cheddar cheese.
Hoovers is the best I've tasted, yet still only 'okay'. Generally I've found that restaurant grits are virtually tasteless.
Even Jim's grits are OK; but, I've always felt that plain grits(no cheese) were simply a vehicle for salt and butter. No salt and butter==why bother? Now baked cheese grits...NOW we're talkin'!
Even Jim's grits are OK; but, I've always felt that plain grits(no cheese) were simply a vehicle for salt and butter. No salt and butter==why bother? Now baked cheese grits...NOW we're talkin'!
I've never had baked, but I will fry any leftover grits on occasion, yum yum.
Oh I'm with you, CoachRick! The more stuff on them, the better....unfortunately, restaurants don't seem to think that way! Do you have a recipe for baked cheese grits? If so, send it my way!!
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Now baked cheese grits...NOW we're talkin'!
