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Thread: All about Grits

  1. #16
    na1g
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    Bullet, I'm surprised they let you back into Canada with grits, as addictive (contageous?) as they are. Be careful or they will spread like the plague clear to British Columbia.

    OK, so how 'bout a discussion of haggis?

    pete

  2. #17
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    Several decades ago, when McDonald's first started to expand into Southern states, there was a marketing strategy that called for their order-takers to ask : "Do you want grits with that?" instead of "Do you want fries with that"? as in the original locations.

  3. #18
    Optically Corrected
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  4. #19
    Registered User WI Sharon's Avatar
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    Want shrimp and grits now!
    Sharon - WI Club, #GSGiants2014
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  5. #20
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    Quote Originally Posted by KLiNCK View Post
    Man, that's nasty. I just lost my appetite. And that 2 hours before dinner....

  6. #21
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    Quote Originally Posted by TomDac View Post
    yuck. nothankyou.

    Just say NO to grits.
    Wait! Per above-try cheesy grits! it turns that tasteless pile of "kindergarden paste" into something delectable! You don't pile the cheese on top-it goes in then you bake it.
    "If I had my life to live over, I'd dare to make more mistakes next time...I'd relax,I'd limber up... I would take fewer things seriously...take more chances... take more trips...climb more mountains...swim more rivers...eat more ice cream." Jorge Luis Borges at age 85.

  7. #22
    aka Johnny Hammerlane bullet's Avatar
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    Quote Originally Posted by EMSimon View Post
    Man, that's nasty. I just lost my appetite. And that 2 hours before dinner....
    You, it would seem obvious, have never tried grits.
    They're bland of and by themselves; it's how they're prepared that gives them flavor.
    Try baked cheese and garlic grits with smoky bacon. Delicious!
    Search "allrecipes.com" for several tasty ideas on how to cook grits.

    I swear that in another life I was a southerner.
    It's a tough job but somebody's gotta do it.

  8. #23
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    Quote Originally Posted by Bullet View Post
    You, it would seem obvious, have never tried grits.
    .
    Yes, I have. In several varieties. That's why I am not a fan. Especially not with shrimp.....

  9. #24
    Registered User argent brick's Avatar
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    I take it you don't like shrimp?
    Lynn
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  10. #25
    Registered User chewbacca's Avatar
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    I'd rather eat dirt than grits!!!
    Old But Not Dead
    Semper Fi

  11. #26
    Registered User argent brick's Avatar
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    Quote Originally Posted by CHEWBACCA View Post
    I'd rather eat dirt than grits!!!
    Excuse me, Waitress? My bowl of red clay has a hair in it!
    Lynn
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  12. #27
    aka Johnny Hammerlane bullet's Avatar
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    Quote Originally Posted by CHEWBACCA View Post
    I'd rather eat dirt than grits!!!
    Polenta makes a good grit substitute.
    It's a tough job but somebody's gotta do it.

  13. #28
    2011 R1200RT ka5ysy's Avatar
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    Quote Originally Posted by kantuckid View Post
    Wait! Per above-try cheesy grits! it turns that tasteless pile of "kindergarden paste" into something delectable! You don't pile the cheese on top-it goes in then you bake it.

    Easier method: make the grits per instructions on the package. When they are cooked, add lots of shredded extra sharp cheddar to the mix and stir in with vigor. Mmmmmmmmmmm Mana from heaven

    Since it is 6:15 am here, I just made myself very hungry for breakfast. Cheese grits and sour dough toast. And lots of Community Dark Roast Coffee. Actually I am starting my second pot of the morning since I have been up since 3am reading a Clive Cussler book.

    BTW: Lacking cheese, lots of butter will make a great breakfast too . Or add some spicy sausage and gravy. All kinds of ways to prepare them.



    Quote Originally Posted by Bullet View Post
    Polenta makes a good grit substitute.
    They are the same thing, different name:

    From "CookingClarified.com" :

    Grits and polenta are both dried corn. When cooked, both are also referred to as cornmeal mush. TheyÔÇÖre each cooked until theyÔÇÖre thick and creamy and are like a blank canvas for toppings and stir-ins like cheese, sauteed veggies, meats, poultry and seafood.

    HereÔÇÖs how theyÔÇÖre different. Grits are made by grinding white corn or dried hominy (dried corn thatÔÇÖs been soaked, with the hulls and germs removed) into tiny granules. Grits are available in quick-cooking and instant varieties. Grits are a popular side dish in the South, where theyÔÇÖre often accompanied by shrimp or fried fish.

    Polenta, which is typically served with Italian fare, is made from ground yellow corn. ItÔÇÖs slightly coarser than grits in texture and once itÔÇÖs cooked, polenta can be cooled, cut into shapes and grilled or fried. Polenta can also be purchased in a tube already cooked, ready to be sliced and cooked further.
    Last edited by ka5ysy; 03-09-2013 at 12:35 PM.
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  14. #29
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    The meat packing plant where I worked in KS in the 1960's, we made mush and sold it round/sq in wrappers for frying. I have to admitt, that at that time I had no clue about grits. Nobody around me ate them . They are really not a food factor here in KY much either as not quite far enough south. Cheesy grits basic recipe is on the side of the pkg..
    "If I had my life to live over, I'd dare to make more mistakes next time...I'd relax,I'd limber up... I would take fewer things seriously...take more chances... take more trips...climb more mountains...swim more rivers...eat more ice cream." Jorge Luis Borges at age 85.

  15. #30
    Registered User chewbacca's Avatar
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    My wife, a Southern Belle, introduced me to grits, just about started divorce proceedings I tried cheese grits a couple times and it depended on how much cheese was on it. Cheese and/or catchup pretty much makes ANYTHING taste at least palatable.
    Old But Not Dead
    Semper Fi

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