How do you eat your grits?
my ex wife, the know it all, always made fun of me and claimed I was not a true Southerner because my favorite way to eat my grits was with butter and sugar.
my mom eats hers with salt, pepper, and soy sauce!
how do you eat your grits?
A big pot of slow-cooked grits. Onto a plate to cool just a bit. Topped with two poached eggs and Crystal.
If I'm feeling particularly indulgent, half water and half milk, for the liquid and some type of cheese folded in, at the end.
I have found that Boursin, with any of the herb/garlic combinations, is wonderful.
Oh yes. I have been a grits lover forever. Grits were a family weekend breakfast. My mom was a teacher and did not have time in the mornings.
General Mills or Kellog's did a survey at the school she was teaching in, in Savannah, Ga. They (which ever one it was) wanted to know what the kids ate for breakfast. They all ate grits.
with shredded cheddar, butta, sliced scallions, a bit of garlic powder, Crystal hot sauce, salt and pepper. Heaven in a bowl.
For breakfast....butter, salt and fresh cracked black pepper.
For dinner.....a take on Shrimp & Grits using the recipe for Maverick Grits from SNOB in Charleston.
4 cups water
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup old-fashioned stone-ground grits
1/4 cup heavy cream
1 1/2 chorizo links (spicy pork sausage), cut into 1/4-inch-thick slices
4 ounces country ham, cut into julienne strips
2 tablespoons unsalted butter
8 medium sea scallops
12 medium shrimp, peeled, and deveined if desired
2 tomatoes, peeled, seeded, and chopped
1/4 cup sliced scallion
1/4 teaspoon minced garlic
Pinch of Cajun seasoning
1/4 cup water
o.k. fourunder, you got me psyched now to make this! So i'm going to share my (the ultimate in decadence) recipe with you. ('cept it's not MY recipe, as you'll see):
BEST GRITS IN THE WORLD!: MIKE LEPIZZERA’S POLENTA 10 c.
Adapted from Cucina Simpatica
1 STICK UNSALTED BUTTER (don't need this much)
2 T. MINCED GARLIC
2 C. CHICKEN STOCK( or Beef)
6 C. HALF AND HALF ( or 3 c. milk plus 3 c. heavy cream)
2 ½ c. WATER
2 tsp. kosher salt
12-plus turns of pepper grinder
1 tsp. crushed red pepper flakes
2 C. STONEGROUND GRITS or POLENTA
( Anson Mills is the very best and worth the expense)
1- 1½ C. GRATED PARMIGGIANO REGGIANO
In butter, sautee garlic over low heat til golden. Add stock through pepper flakes;
bring to low boil. Slowly whisk in grits, stirring constantly to avoid lumps.With a wooden paddle ,keep stirring over low boil, til very thick and creamy( about 20 min.).
Adjust seasonings, add sugar and parm.
I freeze this in saran pillows, to be defrosted and reheated in the microwave.
Just like new!
Sorry I missed this when originally posted....thanks for sharing and I'll have to give this try very soon at the next family dinner.
The last batch I made was a Shrimp & Grits like above, but with the addition of both Parmigiano-Reggiano and Cream Cheese. The crowd went crazy.