That’s worse than the kale choice in the ten things picture from the other day.
Putting sugar in grits is a thing? Ewww, gross!
a little butter, maple syrup or for supper shrimp and grits.
On a few occasions I’ve made cheddar-bacon grits & shrimp, with some cajun spice for dinner. Added a few fresh chives for good measure. Might not have been traditional but damnation it is tasty.
I put prunes or apricots in mine after the grits be thoroughly cooked!
My ex-wife used to put grape jelly in hers, talk about erupting… Looked like a purple cow that was pureed.
Butter and black pepper. Anything else is blaspheme.
black pepper, butter, and salt!
I don’t get the fascination with grits. I tried some once over 50 years ago at a Navy mess hall. I was glad that I only took half a serving spoon full.
That stuff is nasty. Even putting sugar in it and mixing it in thoroughly didn’t make it appealing.
I’d rather eat creamed cauliflower, which I despise, than eat grits.
Ranks right up there with pineapple and ham on pizza.
Or even worse .. ketchup on a hot dog. Blech. Unless you’re about 7 yrs old, ketchup on a hot dog is an Abomination Unto The Lord. Don’t even get me started about kraut on a dog. (/shudders in revulsion).
Amen
“I tried some once over 50 years ago at a Navy mess hall.”
Well there’s your problem!
Get a bag of Weisenberger grits from amazon. Pour some into a saucepan with water. Give a stir and let settle for a few minutes then skim off what floats. Cook from there adding salt, pepper to taste. When finished you can add a little butter or some heavy cream or cheese.
I throw some bacon bits and shredded sharp cheddar in after the grits are cooked.
If that doesn’t do it for you, you need some help.
Bacon makes everything taste better !
I put bacon on my bacon, it tastes so good !
I ate in more than a few mess halls over the years, some pretty good, some pretty bad.
Never could do much with grits, but my friends from the southern states couldn’t pass them up, no matter where we were at.
I concluded that it was an acquired taste thing. To each theri own, I guess.
Blasphemy indeed!
Salt, pepper, butter and a little Cougar Gold cheese or heavy cream.
Cougar cheese, that reminds me need to order some, good stuff
Just got 5lbs of the best grits made, Charleston Gold. Gonna have a batch Saturday morning then put the rest in a sheet pan & chill in the fridge. Cut in squares & lightly fry & have them as a side for fried quail & maybe some fried green tomatoes.
Should be a death sentence! Who would do such a horrible thing?
Yankee scum.
As bad as sugar in cornbread.
Navy bootcamp early 80s and everyone was putting butter and maple syrup on the grits. I tried it and thought it was pretty good. Oh well.
Okay, guys, were you eating mush or grits? There is a difference. Mush is nothing but ground field corn, and proper grits have been through the nixtamalization process.
I was born and raised in the South and I don’t eat grits. In fact, if you put grits on my plate I won’t eat the rest of the food on the plate, even if you scrape the grits off. .
Was working down south. after work. I stopped into a waffle House to have breakfast. Was putting crumpled up bacon and sugar on my grits. Some guy at the counter was telling me that’s not how to eat grits. I told a waitress bring him an order of grits. He’s just way too interested in mine. He shut up after that.
Nixtamalization is the process of soaking corn in an alkali solution to liberate niacin and make it available for human digestion thus preventing pellagra. Grits are made from nixtamalized corn. We learned it from the Indians. My question is how did the Indians learn how to liberate niacin? Nobody has ever answered that question to my satisfaction. I do like my grits but I go more for the savory side. Salt, pepper, butter, maybe even a shot of hot sauce.
I conned myself into eating grits by sugaring it and telling myself it was bad oatmeal. I had already buttered it. I guess you have to be raised on it, because it sure doesn’t grow on you.
Since I live in Tennessee now I’ve tried it a half dozen times in the last 10 years. You’d think I’d learn. Like a dog, forever hopeful…
It’s like Malt-O-Meal and Cream of Wheat never existed…
At least my eggs aren’t thrown in a cask of salt like at Shoney’s.
GRITS! 1966, Ft. Benning, GA, Basic Training. My company of draftees were all from the west, California, Nevada, Utah, Idaho, Wyoming. You get the picture, few of us had barely been in a different state let alone the deep south. Grits were on the chow line every morning. We freely shoveled sugar and milk on top in an attempt to make them palatable to little avail. Basic training is eight weeks long, after about six weeks the word was leaked. Salt, pepper and butter…. Until I knew, the correct way to eat grits, I always wondered why the Drill Sergeants were enjoying there breakfast with so much laughter.
A little off subject but around here (old New Mexico town), ‘fried mush’ is served.
3 cups water (w/ a bit of salt). 1 cup of corn meal. Boil and mix. Spoon into a glass bread mold and refrigerate overnight. Cut out in the morning and fry/brown in butter. Pretty good stuff and cheap which use to be the order of the day for ‘the poor folk’.
That’s worse than the kale choice in the ten things picture from the other day.
Putting sugar in grits is a thing? Ewww, gross!
a little butter, maple syrup or for supper shrimp and grits.
On a few occasions I’ve made cheddar-bacon grits & shrimp, with some cajun spice for dinner. Added a few fresh chives for good measure. Might not have been traditional but damnation it is tasty.
I put prunes or apricots in mine after the grits be thoroughly cooked!
My ex-wife used to put grape jelly in hers, talk about erupting… Looked like a purple cow that was pureed.
Butter and black pepper. Anything else is blaspheme.
black pepper, butter, and salt!
I don’t get the fascination with grits. I tried some once over 50 years ago at a Navy mess hall. I was glad that I only took half a serving spoon full.
That stuff is nasty. Even putting sugar in it and mixing it in thoroughly didn’t make it appealing.
I’d rather eat creamed cauliflower, which I despise, than eat grits.
Ranks right up there with pineapple and ham on pizza.
Or even worse .. ketchup on a hot dog. Blech. Unless you’re about 7 yrs old, ketchup on a hot dog is an Abomination Unto The Lord. Don’t even get me started about kraut on a dog. (/shudders in revulsion).
Amen
“I tried some once over 50 years ago at a Navy mess hall.”
Well there’s your problem!
Get a bag of Weisenberger grits from amazon. Pour some into a saucepan with water. Give a stir and let settle for a few minutes then skim off what floats. Cook from there adding salt, pepper to taste. When finished you can add a little butter or some heavy cream or cheese.
I throw some bacon bits and shredded sharp cheddar in after the grits are cooked.
If that doesn’t do it for you, you need some help.
Bacon makes everything taste better !
I put bacon on my bacon, it tastes so good !
I ate in more than a few mess halls over the years, some pretty good, some pretty bad.
Never could do much with grits, but my friends from the southern states couldn’t pass them up, no matter where we were at.
I concluded that it was an acquired taste thing. To each theri own, I guess.
Blasphemy indeed!
Salt, pepper, butter and a little Cougar Gold cheese or heavy cream.
Cougar cheese, that reminds me need to order some, good stuff
Just got 5lbs of the best grits made, Charleston Gold. Gonna have a batch Saturday morning then put the rest in a sheet pan & chill in the fridge. Cut in squares & lightly fry & have them as a side for fried quail & maybe some fried green tomatoes.
Should be a death sentence! Who would do such a horrible thing?
Yankee scum.
As bad as sugar in cornbread.
Navy bootcamp early 80s and everyone was putting butter and maple syrup on the grits. I tried it and thought it was pretty good. Oh well.
Okay, guys, were you eating mush or grits? There is a difference. Mush is nothing but ground field corn, and proper grits have been through the nixtamalization process.
I was born and raised in the South and I don’t eat grits. In fact, if you put grits on my plate I won’t eat the rest of the food on the plate, even if you scrape the grits off. .
Was working down south. after work. I stopped into a waffle House to have breakfast. Was putting crumpled up bacon and sugar on my grits. Some guy at the counter was telling me that’s not how to eat grits. I told a waitress bring him an order of grits. He’s just way too interested in mine. He shut up after that.
Nixtamalization is the process of soaking corn in an alkali solution to liberate niacin and make it available for human digestion thus preventing pellagra. Grits are made from nixtamalized corn. We learned it from the Indians. My question is how did the Indians learn how to liberate niacin? Nobody has ever answered that question to my satisfaction. I do like my grits but I go more for the savory side. Salt, pepper, butter, maybe even a shot of hot sauce.
I conned myself into eating grits by sugaring it and telling myself it was bad oatmeal. I had already buttered it. I guess you have to be raised on it, because it sure doesn’t grow on you.
Since I live in Tennessee now I’ve tried it a half dozen times in the last 10 years. You’d think I’d learn. Like a dog, forever hopeful…
It’s like Malt-O-Meal and Cream of Wheat never existed…
At least my eggs aren’t thrown in a cask of salt like at Shoney’s.
Brown sugar
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I had a grit once……
My Cousin Vinny…
GRITS! 1966, Ft. Benning, GA, Basic Training. My company of draftees were all from the west, California, Nevada, Utah, Idaho, Wyoming. You get the picture, few of us had barely been in a different state let alone the deep south. Grits were on the chow line every morning. We freely shoveled sugar and milk on top in an attempt to make them palatable to little avail. Basic training is eight weeks long, after about six weeks the word was leaked. Salt, pepper and butter…. Until I knew, the correct way to eat grits, I always wondered why the Drill Sergeants were enjoying there breakfast with so much laughter.
A little off subject but around here (old New Mexico town), ‘fried mush’ is served.
3 cups water (w/ a bit of salt). 1 cup of corn meal. Boil and mix. Spoon into a glass bread mold and refrigerate overnight. Cut out in the morning and fry/brown in butter. Pretty good stuff and cheap which use to be the order of the day for ‘the poor folk’.