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How Do You Like Your Grits?

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    How Do You Like Your Grits?

    OK, polenta if'n you want to be fancy:
    51
    Runny--must be served in a bowl
    1.96%
    1
    Somewhat runny--can be served on a plate
    45.10%
    23
    Stiffer--like mashed taters
    31.37%
    16
    Firm--such as slices cooked in a skillet
    9.80%
    5
    Grits!? YUK!
    11.76%
    6
    Last edited by Willy; June 28, 2018, 04:19 PM.

    #2
    Id say. Gritty. ?

    Comment


      #3
      With Shrimp...

      Comment


        #4
        Somewhat runny, sitting in a whole stick of melted butter, and enough black pepper to keep the fly's away.

        Comment


          #5
          Shrimp grits are awesome!!!!!
          Cheese n bacon, sometimes with jalapeños, are prob my most frequent method...

          Comment


          • dahcopilot
            dahcopilot commented
            Editing a comment
            what doesn't go with cheese n bacon

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            Ahhhh, dahcopilot Th Eternal Question, indeed!!!!

          • texastweeter
            texastweeter commented
            Editing a comment
            ditto, lots of butter and bacon greade in them!

          #6
          Redeye gravy! Maybe butter if we didn’t have ham.

          Comment


            #7
            Mostly in my belly.

            Comment


            • SmokingSteve
              SmokingSteve commented
              Editing a comment
              I agree, with a nice tasty pause in my mouth first!

            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              ^
              |
              |
              |
              | Likeys !!!!!!
              Last edited by Mr. Bones; June 28, 2018, 05:56 PM.

            #8
            Somewhat runny, lots of butter n some sugar

            Comment


              #9
              Bein a Northerner, haven’t had but 2 or 4 times in my life & have not been impressed. They are ok, but wouldn’t go out of my way for em. Maybe just hadn’t had prepared right.

              Comment


              • Mudbeaver
                Mudbeaver commented
                Editing a comment
                Try and make them yourself, I personally don’t know how, my wife makes em for me ha ha

              • Willy
                Willy commented
                Editing a comment
                Add some grated cheese--parm or gruyere are my faves.

                Give this a try: https://www.seriouseats.com/recipes/...ts-recipe.html
                Last edited by Willy; June 27, 2018, 09:30 PM.

              • lemayp
                lemayp commented
                Editing a comment
                I hadn't had them until met my wife. Shrimp and grits are a Christmas morning tradition for her family. Scared the hell out of me that first time. Figured I wasnt eating until lunch, but was pleasantly surprised.

              #10
              Cook stiff with cream and seasonings. Slice into 1/2" slabs and pan fry with butter. Serve under shrimp cooked with red & yellow bell pepper long slices, sweet onion long slices and a good shot of pork glaze. Water chestnuts add a nice crunch, if you want.

              I've done Grits Balls on the grill and won money! Photo below.

              Click image for larger version

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              Comment


                #11
                What's a grit?

                Comment


                • gcdmd
                  gcdmd commented
                  Editing a comment
                  CandySueQ or My Cousin Vinny

                • EdF
                  EdF commented
                  Editing a comment
                  Yep, Vinny definitely qualified!

                • texastweeter
                  texastweeter commented
                  Editing a comment
                  CandySueQ nailed it. look it up and you will see a picture of Rooster

                #12
                I guess technically I'm typically preparing polenta. I like it whipped so that it has a creamy texture.

                Comment


                  #13
                  Never had.

                  Comment


                  • Willy
                    Willy commented
                    Editing a comment
                    holehogg Based on a couple of recipes I looked at for mieliepap, I'm thinking it's pretty much the same thing as grits.

                  • holehogg
                    holehogg commented
                    Editing a comment
                    Willy Staple diet this part of the world done many different ways. Even KFC sells it as a side.I agree think it's grits with another name. My favourite is Krummelpap that is not mentioned on your poll :-)

                  • texastweeter
                    texastweeter commented
                    Editing a comment
                    Willy you can even make them with a food processer and unpoped popcorn

                  #14
                  Kissed.

                  Comment


                    #15
                    Like good BBQ, good grits starts with buying the right product. Also, like good BBQ, grits cooked low and slow are worlds better than that stuff you cook in 5 minutes.

                    Anson Mills in South Carolina has the best grits you’ll ever eat. They might take take a good hour or so to cook, but they’re worth it. Just be sure you add lots of butter, a splash of cream, and salt and pepper to taste. Life changing.

                    I strongly recommend the pencil cobb grits and the course antebellum grits. The course grits, when done properly, have the texture of creamed corn. Unreal.

                    Comment


                    • Willy
                      Willy commented
                      Editing a comment
                      Agree! Another "low and slow".

                    • EdF
                      EdF commented
                      Editing a comment
                      That's the way I like oats too: whole kernels simmered overnight in a CI pot.

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