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.
“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.
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.
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.
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.
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.
“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.
Blasphemy indeed!
Salt, pepper, butter and a little Cougar Gold cheese or heavy cream.
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.
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.