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Grits, Gravy??

FriendOfTheDevil Mar 13, 2012 11:42 AM

So who can help me make some of this Grits and Gravy I keep hearing about....??



  1. danna Mar 13, 2012 12:32 PM

    hmmm...never heard of it. where and in what context do you hear about it? I could talk to you about grits OR gravy, but the only time I've ever seen them together is occasionally a misguided soul gets a little too "saucy" with the shrimp and grits and it sorta looks like tomato-gravy.

    9 Replies
    1. re: danna
      FriendOfTheDevil Mar 13, 2012 02:00 PM

      “Gov. Romney indicated yesterday morning that it was the first time he tasted grits,” Mr. Gingrich told a crowd at a Mobile restaurant where the Republican Party in Mobile and Baldwin counties was holding a breakfast meeting. “I just wanted to reassure all of you that I have had some acquaintance in a variety of forms whether it’s with shrimp, with cheese, with gravy, whatever.”

      So I have had it with cheese, had it with shrimp, but never had it with Gravy.
      I am perfectly able to Google.
      I hoped to get some true southern personal insight....
      I see grits with shrimp AND gravy... Or ........

      1. re: FriendOfTheDevil
        hazelhurst Mar 13, 2012 02:12 PM

        Shockingly vague for a man who wants to be President. I suspect lip-service. Not that Newt hasn't had grits...I am sure he had grits and grillades in New Orleans, but the quoted statement is no help at all.

        And to look at him you'd think he knows how to eat....

        1. re: hazelhurst
          FriendOfTheDevil Mar 13, 2012 02:15 PM

          LOL. It's not that I care about what HE is talking about. I just answered the person who did not seem to know grits and gravy had been mentioned.
          What is "typical" gravy? Does it vary by location? Alot of what I see on line is Carolina based. Just looking for some personal input. The gravy is intruiging to me....


          1. re: FriendOfTheDevil
            hazelhurst Mar 13, 2012 02:26 PM

            I'm glad you answered otherwise I wouldn;t have known what a shoddy response Newt gave. Red-eye gravy is typical to Kentucky/the Carolinas, some in Georgia or Alabama, far enough up (you'll see stuff called red-eye farther down and it might be the real thing but they had to import a country ham). We don't have the true country ham in Lousiana so down here the grits are with a meat gravy in grillades. Shrimp and grits has become popular all over...that that is really a South Carolina creation. I've never heard of the white gravy idea...I'd guess that would be more to the West of teh grits belt but only a guess. But you sure could do it like Cajuns with substituting the grits for the rice (but the rice is whatis growing outside the back door so....) And that's just a skillet gravy./ Check any cajun recipe online..you'll get the idea.

            1. re: hazelhurst
              FriendOfTheDevil Mar 13, 2012 02:41 PM

              Alot of the recipes catching my eye seem to use Chicken Stock or a mix of cream and stock. With a roux, so sort of a brownish gravy or a skillet gravy perhaps.
              This one uses a "dark roux" so I am imagining a brownish gravy.
              This one is a mix but a lighter gravy
              Then I see some with a "tomato" gravy. So there is lots out there I can try but wanted to get some input from people that make/have them first.

              1. re: FriendOfTheDevil
                hazelhurst Mar 13, 2012 02:45 PM

                You're on the right track. remember that, if you have left over grits, put it in a biscuit pan before it sets up then refrigerated. next morning, melt some butter--or whatever--a litlel garlic and onion in this and then fry that little hockey puck up. You won't need gravy....but it can't hurt.

                1. re: hazelhurst
                  LaLa Mar 14, 2012 04:47 AM

                  oohhhh good idea! My fave place to eat here does a fried grit cake with a loose brown gravy that is so good!

              2. re: hazelhurst
                Sal Vanilla Dec 13, 2012 05:41 PM

                Coughity cough cough. I eat grits and sausage gravy all the time. Milk gravy style. Best thing ever - unless you smarsh in a bacon grease fried egg - then you have just zoomed past heaven.

                I have only seen grits one time in the west and I think they consider them a novelty for the hipsters out here. usually put something weird with them. Mistreat them in a way that grinds my gears!

          2. re: FriendOfTheDevil
            danna Mar 13, 2012 05:04 PM

            Interesting. I make a point to Tivo past the idiotic, substanceless sound bites from the campaign trail.

            I've lived in SC all my life and confined my southern travels mainly to the Carolinas and Georgia. In my experience, he must have been talking about red eye gravy. For that, just saute some country ham slices and then deglaze w/ coffee. see hazlehurst's excelent post below about "red eye gravy lava".

            OR...if you really want to make some kind of thick gravy to go on grits, try the Lee Brothers s&g recipe. I've made that, it tastes alright, I just disaprove in general ;-)

            But as for the white gravy often called sawmill gravy, milk gravy, sausage gravy, etc. I've never seen that offered w/ grits, ever. But as someone mentions below, the south is a big place.

        2. d
          drewpbalzac Mar 13, 2012 12:45 PM

          Make some grits . . . from scratch - not instant.

          Make some southern style milk gravy - with lots of pepper.

          Pour gravy over grits and eat as your starch with a good breakfast. (Eggs any style, sausage patty, a couple of strips of bacon, and maybe some biscuits with honey butter.)

          8 Replies
          1. re: drewpbalzac
            hazelhurst Mar 13, 2012 12:53 PM

            Unless he is talking about grits and red-eye gravy. That is easily found online. Just remember that coffee is NOT optional.

            1. re: drewpbalzac
              danna Mar 13, 2012 01:17 PM

              what part of the South is that common to?

              good point, hazelhurst. red eye gravy is the bomb. unfortunately, i don't like country ham, so I never make it, but occasionally I luck into some at my aunt's house. it's a delicacy. how would you get the eye without coffee?

              1. re: danna
                hazelhurst Mar 13, 2012 01:20 PM

                You can't do it without the coffee but I saw a recipe, in Gourmet, no less, about 25 years ago that said the coffee was optional. Whatever you get without it might be decent but it sure as hell ain;'tred-eye gravy. I used to love it in the mountains of North Carolina and it would be served in a "crater" on top of the grits. Then I could cut little canals and the red-eye lava ran down the side

                1. re: danna
                  drewpbalzac Mar 13, 2012 02:47 PM

                  I live in Virginia - grew up in Maryland - and have traveled all over the South and as far as I can tell milk gravy is pretty much everywhere.

                  I love red eye gravy as well but it is more of a specialty item. Without coffee "red eye" gravy is just ham gravy.

                2. re: drewpbalzac
                  FriendOfTheDevil Mar 13, 2012 02:46 PM

                  I'm looking for more of a dinner style with Shrimp probably.

                  1. re: FriendOfTheDevil
                    kengk Mar 13, 2012 03:17 PM

                    The best ones I've ever had was where they made cheese grits with plenty of good sharp cheddar and spread into a pan to cool overnight. Turned out the "loaf" and cut into squares, floured and fried in butter until crisp. Served with shrimp gravy. This is one of those things I keep meaning to cook but pretty much only eat in restaurants.

                    1. re: kengk
                      FriendOfTheDevil Mar 13, 2012 03:21 PM

                      One of the recipes I saw did that. When you say "shrimp" gravy, can you elaborate? Color? Made with? (On the gravy)

                  2. re: drewpbalzac
                    Terrie H. Mar 14, 2012 08:26 AM

                    Just a footnote to the type of grits -- I have always had the quick cooking grits, but recently bought the real deal, and the flavor difference is so pronounced. It is worth the 25 minutes of cooking to get the higher quality.

                  3. Uncle Bob Mar 13, 2012 01:38 PM

                    Red-Eye Gravy & Grits...
                    Tasso Gravy & Grits....
                    Grillades and Grits.........


                    1. c
                      ChiliDude Mar 13, 2012 01:39 PM

                      Here's a classic line from the movie 'My Cousin Vinnie.' "WHAT'S A GRIT?"

                      I suggest that you access Google and use 'grits and gravy recipe' as key words. It's a Southern thing.

                      2 Replies
                      1. re: ChiliDude
                        LaLa Mar 13, 2012 01:56 PM

                        Sometimes people forget that the South is a big 'ol place...
                        When I hear grits and gravy it means red eye to me.

                        1. re: LaLa
                          ChiliDude Mar 14, 2012 01:16 PM

                          I've heard of that one also, but never had the pleasure of consuming it. I like regional meals. The simpler the better. Jambalaya is one of them, but I haven't made it in a long time. Andouille is not easy to find in these parts.

                      2. paulj Mar 13, 2012 01:56 PM

                        It's cheesy grits that are in the news.

                        1 Reply
                        1. re: paulj
                          hazelhurst Mar 13, 2012 02:35 PM

                          I think "cheesy grits" is what Romney said. One assumes he means "cheese grits." I gather the vague answer "with gravy" was the former Speaker of the House...mis-speaking, it seems to me.

                        2. k
                          kengk Mar 13, 2012 03:12 PM

                          In my family (breakfast) gravy was for biscuits. My mom made only cream gravy. I've had the red eye gravy a time or two and liked it but since I didn't grow up eating it, or country ham, it's not something I do.

                          I prefer my grits with salt, pepper and butter.

                          Grits, cheese toast, bacon or sausage.
                          Biscuits, gravy, bacon or sausage.

                          Those are my "authentic" southern breakfasts.

                          1. paulj Mar 13, 2012 04:37 PM

                            How about the Kosher grits that Andrew had in Savannah (Bizarre Foods America)? I believe they were mixed with shredded pastrami, and then cubes were deep fried.

                            1. b
                              bblonde Mar 13, 2012 05:21 PM

                              I do not know the grits Romney is referring to but the best grits I ever had were at the Four Seasons in Jefferson, TX. I was told that they were cooked in a cream gravy. Now I imagine that it was not straight gravy, but definitely creamier and butterier. I had forgotten about this. Might have to make chicken fried steak with extra gravy so I can have grits and gravy the next day. And then maybe a bypass.

                              1. tim irvine Mar 13, 2012 06:10 PM

                                Fortunately for me my family was "geographically expansive," even in the 50s and 60s. As a result combinations atypical for any given region would find their way to our table. I can confirm that grits are great with brown gravy made from a roast beef or with chili gravy like you would put on cheese enchiladas. There is not much that isn't good with grits. The award or best grits I ever ate, however, goes to Melissa Harris when she threw goat cheese and green chills in the grits for an office breakfast.

                                1 Reply
                                1. re: tim irvine
                                  FriendOfTheDevil Mar 13, 2012 07:13 PM

                                  Thanks! I guess that kind of explains what I see out there. I thought that maybe there was maybe a definitive gravy but it looks like it is kind of like mashed potatoes. ANY gravy is good with them!

                                  Appreciate it y'all...

                                2. s
                                  sarahNC Mar 14, 2012 08:39 AM

                                  As a North Carolina native, I have to say that the only gravy that should come anywhere near grits is red-eyed gravy! Surely he wouldn't put sausage gravy, or any kind of white gravy, on grits?? Gravy belongs on biscuits and mashed potatoes! lol That said, I've had many kinds of "sauces" on grits - one of my favorites being fried green tomatoes with a kind of rémoulade .... nom nom nom.

                                  3 Replies
                                  1. re: sarahNC
                                    FriendOfTheDevil Mar 14, 2012 09:07 AM

                                    Do you eat Red Eyed gravy for a Dinner type meal? With Shrimp?

                                    1. re: FriendOfTheDevil
                                      paulj Mar 14, 2012 12:22 PM

                                      Red eye gravy is pan drippings (preferably from frying country ham slices) diluted (or deglazed it you will) with leftover coffee.

                                      While there are fancy grits preparations, as seen in this Savannah dinner menu

                                      more often grits are a breakfast side, sort of equivalent to hashbrowns in other parts of the country (and possibly offered as an alternative).

                                      you make the grits; you fry the country ham; you make the quick 'gravy'. The grits are served with butter, while the 'gravy' is served over the ham.

                                      1. re: FriendOfTheDevil
                                        danna Mar 14, 2012 01:26 PM

                                        you generally wouldn't eat red eye gravy w/ shrimp, because you already have ham when you make it. But....now that I think about it...it sounds pretty good. You usually start shrimp and grits w/ bacon or tasso ham, so you could do it w/ country ham, and then the only unusual thing would be the coffee. damn. you may have yourself a signature dish, there.

                                        Typically country ham and grits and red eye would be breakfast fare, but i've eaten it at dinner before , too. Oh, and Paulj, I would definitely put the red eye on my grits. Butter is for the 99% of the time I'm not lucky enough to have any red eye.

                                    2. meatn3 Mar 14, 2012 09:16 AM

                                      Here is a link for a good regional representation of shrimp and grits:


                                      1. f
                                        FriendOfTheDevil Mar 20, 2012 08:45 AM

                                        Turned our REALLY good....


                                        1. Antilope Dec 14, 2012 09:32 AM

                                          Grits with Hormel beanless chili poured over it is really good on a cold day.

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