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Old 01-13-2012, 11:52 AM   #1
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I have GRITS!



Found them on the very bottom shelf at the grocery store, under all the million varieties of oatmeal. All of the Cream of Wheat stuff was on the top shelf.

I'm on a DD today, but will probably fix some grits tomorrow and see if they're as delicious as I remember them being.

So, what other things can I make from grits? Any recipes? (Like... oatmeal can be made into a bunch of other things, well.. like cookies. What about grits?)
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Old 01-13-2012, 11:53 AM   #2
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I know in the South, shrimp in tomato sauce is served over grits. I'm not a fan though, I just don't care for the texture lol. DH loves grits loaded with butter and sugar!
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Old 01-13-2012, 11:54 AM   #3
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I was raised with grits but usually just ate them with butter and sometimes bacon thrown in.. sometimes cheesy grits and Ive seen people throw and egg in them. I soooo grits, guess what I am having tomorrow since I remembered I have some in the cabinet?
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Old 01-13-2012, 12:04 PM   #4
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I've only had them with butter and sugar, or syrup. Delish!!
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Old 01-13-2012, 01:00 PM   #5
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I've never had it, unless someone snuck it into some recipe and I wasn't aware.
Anyway, since I know nothing about it, I'm just gonna throw this out there-
does it get firm when refrigerated? I'm thinking cornmeal mush, that gets nice
and slice-able when it's chilled, and then you can fry slices in butter. Would
chilled grits act like that?
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Old 01-13-2012, 01:06 PM   #6
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Quote:
Originally Posted by Pami View Post
I've never had it, unless someone snuck it into some recipe and I wasn't aware.
Anyway, since I know nothing about it, I'm just gonna throw this out there-
does it get firm when refrigerated? I'm thinking cornmeal mush, that gets nice
and slice-able when it's chilled, and then you can fry slices in butter. Would
chilled grits act like that?
Hmmm... I don't know either. I would assume that if it sets up when it cools, that the reverse would also result, and it would turn back into grits once it was reheated. Anyone?
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Old 01-13-2012, 01:13 PM   #7
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OMG, Pat, I am originally from South Carolina, and honey, let me tell you...Grits are a STAPLE there!
Ground from corn, grits will actually "thicken" if left to cool, though you can bet that never happened much in our house!

I just realized I have not had grits in ages. This post brought up a lot of wonderful memories of my mom stirring the grits on the stove while I would talk to her, early in the morning. She still makes them for me when I visit!

Shrimp and grits are a Charleston tradition, and if prepared correctly, are a bite of heaven. Musn't overcook the shrimp, the are delicate little things, and get rubbery easily.

Also, grits with a little butter and bulk sausage stirred in is a very hearty breakfast.

Guess what's on my grocery list?
Thanks for bringing back sweet memories of my childhood....

Enjoy!
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Old 01-13-2012, 01:16 PM   #8
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Quote:
Originally Posted by mattsmama View Post
OMG, Pat, I am originally from South Carolina, and honey, let me tell you...Grits are a STAPLE there!
Ground from corn, grits will actually "thicken" if left to cool, though you can bet that never happened much in our house!

I just realized I have not had grits in ages. This post brought up a lot of wonderful memories of my mom stirring the grits on the stove while I would talk to her, early in the morning. She still makes them for me when I visit!

Shrimp and grits are a Charleston tradition, and if prepared correctly, are a bite of heaven. Musn't overcook the shrimp, the are delicate little things, and get rubbery easily.

Also, grits with a little butter and bulk sausage stirred in is a very hearty breakfast.

Guess what's on my grocery list?
Thanks for bringing back sweet memories of my childhood....

Enjoy!
But.. but.. but.. will it thicken up enough to slice when cooled, and then hold that shape to fry up in a skillet? Like scrapple or something.
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Old 01-13-2012, 01:18 PM   #9
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Quote:
Originally Posted by Pami View Post
I've never had it, unless someone snuck it into some recipe and I wasn't aware.
Anyway, since I know nothing about it, I'm just gonna throw this out there-
does it get firm when refrigerated? I'm thinking cornmeal mush, that gets nice
and slice-able when it's chilled, and then you can fry slices in butter. Would
chilled grits act like that?
I think you are thinking Polenta, which is finely ground corn meal, and grits are ground hominy. At least this is what the internet search leads me to believe! SO, I don't think you can use grits to make Polenta.
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Old 01-13-2012, 01:25 PM   #10
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NO problem, Pat. Put cooked grits in the fridge overnight and the only thing keeping you from cutting 'em and frying 'em and covering them with cheese and gravy and..... anyway, sometimes they transform from smooth mush to concrete.
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Old 01-13-2012, 01:26 PM   #11
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Quote:
Originally Posted by SoHappy View Post
But.. but.. but.. will it thicken up enough to slice when cooled, and then hold that shape to fry up in a skillet? Like scrapple or something.
How to Make Fried Grits | eHow.com

I just found this link...I cannot attest to its accuracy, but dang...does it sound good.
Were it me, I would use bacon grease in the dish...just sayin'
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Old 01-13-2012, 01:29 PM   #12
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Originally Posted by gotsomeold View Post
NO problem, Pat. Put cooked grits in the fridge overnight and the only thing keeping you from cutting 'em and frying 'em and covering them with cheese and gravy and..... anyway, sometimes they transform from smooth mush to concrete.
Lordy, I am so excited! Pami! Run out and get some! We can fix some to eat hot with butter and salt & pepper, and enough extra to turn into a hard glob. And then we're going to slice it and fry it and cover it with cheese and gravy and.....

I can hardly wait for tomorrow morning to arrive! Hope I'm hungry. I want grits and eggs, over easy, and some buttered toast! And mugs of hot coffee with half & half. And maybe a peeled orange. Or.. a banana. I bought a bunch for banana bread, but maybe I could spare one.
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Old 01-13-2012, 01:32 PM   #13
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Quote:
Originally Posted by mattsmama View Post
How to Make Fried Grits | eHow.com

I just found this link...I cannot attest to its accuracy, but dang...does it sound good.
Were it me, I would use bacon grease in the dish...just sayin'
Just read how to do it! Oh, My... It sounds so good.

It's a darned good thing I'm on JUDDD, is all I can say!
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Old 01-13-2012, 01:35 PM   #14
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Quote:
Originally Posted by SoHappy View Post
Just read how to do it! Oh, My... It sounds so good.

It's a darned good thing I'm on JUDDD, is all I can say!
Amen, sister!! After all the love and support you have given to each and every person here, doggone it, you need some fried grits....After all, a girl must sustain herself on an UD..
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Old 01-13-2012, 01:39 PM   #15
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Amen, sister!! After all the love and support you have given to each and every person here, doggone it, you need some fried grits....After all, a girl must sustain herself on an UD..
That's true. Strength is everything!

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Old 01-13-2012, 01:47 PM   #16
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Originally Posted by SoHappy View Post
Lordy, I am so excited! Pami! Run out and get some!
I'm tellin' ya- I have NEVER had grits! I don't know if it's something I want to
buy or not. It's on all the breakfast buffets down south, but it looks like cream
of wheat, which I have had, and don't like, so I never tasted it. BUT I have had
a craving for fried cornmeal mush on occasion, and thought about making that
for an UD. That's where I came up with the thought about refrigerating the grits
and slicing and frying it the next day. Let me know how it is- if you rave enough
about it, I might go buy a box. I trust you. After all, you like ketchup with your
grilled cheese.
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Old 01-13-2012, 02:03 PM   #17
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Laughing at Pami! OK, I'll make it and report back.. creamy grits with butter in the morning, and hopefully plenty to fry up later too.
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Old 01-13-2012, 02:33 PM   #18
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Quote:
Originally Posted by SoHappy View Post
Laughing at Pami! OK, I'll make it and report back.. creamy grits with butter in the morning, and hopefully plenty to fry up later too.
We so need a drooling smiley!
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Old 01-13-2012, 02:38 PM   #19
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I keep hearing Joe Peschi "what's a grit?" from My Cousin Vinny lol.
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Old 01-13-2012, 02:45 PM   #20
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I keep hearing Joe Peschi "what's a grit?" from My Cousin Vinny lol.
I LOVE that scene at the diner! It is hysterically funny.

I don't know how to bring stuff over and post it in threads here, but I think that is on YouTube.
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Old 01-13-2012, 02:45 PM   #21
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Pat, I don't know of any other recipe you can make using grits, I just like to eat them with butter mixed with scrambled eggs, careful, I'm drooling and today is a DD. No worries, like I said I have them every UD, and since tomorrow is a MD and I have them then too I'll have them 2 days in a row


So glad you found them, my husband does the grocery shopping and I kid you not, grits is something we keep well stocked in our house. We currently have about 15 boxes in the pantry.

Pat i'll be enjoying mine with you tomorrow,
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Old 01-13-2012, 02:52 PM   #22
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Pat, I don't know of any other recipe you can make using grits, I just like to eat them with butter mixed with scrambled eggs, careful, I'm drooling and today is a DD. No worries, like I said I have them every UD, and since tomorrow is a MD and I have them then too I'll have them 2 days in a row


So glad you found them, my husband does the grocery shopping and I kid you not, grits is something we keep well stocked in our house. We currently have about 15 boxes in the pantry.

Pat i'll be enjoying mine with you tomorrow,
So... you're saying they are THAT good!
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Old 01-13-2012, 02:57 PM   #23
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Quote:
Originally Posted by SoHappy View Post
Lordy, I am so excited! Pami! Run out and get some! We can fix some to eat hot with butter and salt & pepper, and enough extra to turn into a hard glob. And then we're going to slice it and fry it and cover it with cheese and gravy and.....

I can hardly wait for tomorrow morning to arrive! Hope I'm hungry. I want grits and eggs, over easy, and some buttered toast! And mugs of hot coffee with half & half. And maybe a peeled orange. Or.. a banana. I bought a bunch for banana bread, but maybe I could spare one.
I AM SO JEALOUS!!! Being from Florida, grits are one of my favorite foods! Grits do not exist here, in France.
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Old 01-13-2012, 03:13 PM   #24
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I LOVE that scene at the diner! It is hysterically funny.

I don't know how to bring stuff over and post it in threads here, but I think that is on YouTube.
I looked for it but it was edited badly and there was too much "language" that wouldn't be allowed here But funny scene and the "magic grits" scene in the courtroom too
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Old 01-13-2012, 04:11 PM   #25
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You asked for grits recipes? Do I have a treat for you.

CHEESE GRITS

4 c. water
1/2 tsp. salt
1 c. quick cooking grits
2 c. (8 oz.) cheddar cheese, shredded
1 stick butter
1/2 c. milk
2 eggs, beaten
Salt and pepper to taste

Bring water and salt to a boil. Stir in grits and cook until done. Remove from heat; add cheese and butter, stir until melted. Stir in milk. Add a small amount of hot grits to eggs, stir well and stir eggs into remaining grits. Pour into lightly greased 2 1/2 quart casserole. Bake at 350 degrees for 40 minutes until set. Serves 6 to 8.

You can substitute Velveeta cheese if you like or the garlic cheese that comes in a roll.
---------------------------------------------------

FRIED GRITS AND SAUSAGE

1 lb. pork sausage
1 c. quick grits
4 c. boiling water
1 tsp. salt
1/2 c. cornmeal
1/8 tsp. pepper
1/4 c. butter or oleo

Cook sausage until brown. Drain well. Stir grits into boiling water; add salt. Return to a boil; reduce heat and cook 3 to 5 minutes, stirring frequently, until grits are thickened. Add cornmeal and pepper. Stir well. Add sausage; mix well and pour into a greased 9 x 5 x 3 inch pan. Chill overnight. Remove from pan and slice into 1 inch thick slices. Melt butter in a skillet; brown slices on both sides.

-------------------------------------
GRITS SPOONBREAD

1/3 c. quick-cooking grits
1 tsp. sugar
1/2 tsp. salt
2 c. milk, scalded
3 eggs, separated
3 tbsp. butter flavor Crisco
Gravy (commercial or home made)

Combine grits, sugar and salt. Stir into milk. Bring to a boil. Reduce heat to low. Cook and stir 4 to 5 minutes or until very thick. Cool. Heat oven to 375 degrees.

Beat egg yolks. Stir into grits. Beat egg whites until stiff peaks form. Fold into grits mixture. Melt butter flavor Crisco in 1 1/2 quart casserole. Spoon in grits.

Bake at 375 degrees for 35 to 40 minutes or until lightly browned. Serve immediately with gravy. 6 servings.
----------------------------------

GRITS PIE (different but good)

1 1/2 c. grits (cooked and cooled)
3 eggs
1 1/4 c. sugar
Pinch of nutmeg (optional)
1 c. milk
1 stick butter
1 tsp. vanilla flavor

Combine all ingredients. Mix well (until pudding consistency is obtained). Pour into unbaked 9 inch pie shell. Bake for 35 to 40 minutes or until center is firm.

Enjoy!
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Old 01-13-2012, 04:13 PM   #26
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ooh Ive had grits pie before, but we used buttermilk in it not regular milk
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Old 01-13-2012, 04:20 PM   #27
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Wheeeee! Dottie! I feel kinda' like a little kid the night before Christmas!
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Old 01-13-2012, 04:23 PM   #28
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Quote:
Originally Posted by belfrybat View Post
You asked for grits recipes? Do I have a treat for you.
Wow belfrybat, thanks for sharing! It looks like even if I don't like plain grits,
breakfast bar style, there is bound to be a way to cook it that appeals to me!

(Still gonna wait for Pat's input here
I'm not completely sold on buying my own grits.)
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Old 01-13-2012, 04:52 PM   #29
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Oh, sorry, Brigit. I saw Dottie's response and thought she'd posted the recipes too.

I'm excited to try these over the next few weeks. We still don't eat real, real high carb, so the carby foods are all worked into our normal meals, which I vary widely anyway. But I'll definitely get around to all of these, and thank you so much for posting them! Woo Hoo!
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Old 01-13-2012, 05:27 PM   #30
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Well, since we're being so Suthun....

When you make the grits and sausage recipe, don't clean the sausage pan! And leave a bit of sausage in that pan.
Make white sausage gravy (make a roux with the pan leavings, butter, and a bit of flour, add a lot of milk, pepper lavishly).

Make biscuits. If you are Suthun, that recipe was imprinted on your brain at birth and you firmly believe you are the only one who makes 'em this way. If you are - horrors - not Suthun, I reccomend Alton Brown's recipe.

Serve the grits slices with biscuit, gravy, and sliced fresh tomato slathered with mayo/salt/pepper.


PS I am Suthun born and bred, but by way of New Orleans where breakfast is gallons of chickory coffee and beignets .... preferably at Cafe du Monde ...... and let's not go there on this thread.
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JUDDD cares about calories. JUDDD does not care what you eat. Your body probably does.

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