Grits! Love'm or hate'm?

Discussion in 'Bad Dog Cafe' started by Danb541, Nov 22, 2021.

Do you like grits?

  1. Yes

    120 vote(s)
    82.2%
  2. No

    16 vote(s)
    11.0%
  3. maybe if I was starving

    10 vote(s)
    6.8%
  1. Smokin OP

    Smokin OP Tele-Afflicted

    Age:
    61
    Posts:
    1,108
    Joined:
    Mar 16, 2003
    Location:
    Leesburg, GA
    Slow cooked with cream cheese added! The best.
     
  2. KATT

    KATT Tele-Holic Platinum Supporter

    Posts:
    553
    Joined:
    Aug 4, 2011
    Location:
    Essex, England
    I've never heard of grits before. What is it/are they?
     
    0ct0Pr0n likes this.
  3. Hamstein

    Hamstein Tele-Meister

    Posts:
    408
    Joined:
    Nov 17, 2013
    Location:
    Northest Yorkshire
    MMMmmmm, I love grits, it's another thing that's hard to get in the UK, it is ground cornmeal a bit like polenta, - and yet completely different!
     
  4. getbent

    getbent Telefied Gold Supporter

    Posts:
    45,513
    Joined:
    Mar 2, 2006
    Location:
    San Benito County, California
    that.... is funny.
     
  5. 0ct0Pr0n

    0ct0Pr0n TDPRI Member

    Age:
    36
    Posts:
    89
    Joined:
    Sep 2, 2021
    Location:
    South Carolina
    Grits are made from hominy - this is corn (maize) that's been cured with lime. It's an old process dating back to the pre-Columbian Americas.

    The hominy is ground/milled, and you make porridge from the meal that results.

    Not all grits are created equal. The instant/quick grits ain't it.

    Stone-ground is best - the non-uniform size of the grits results in the best cooked texture.

    it's impossible to cook them too long -- the longer you simmer them, the silkier they get. Just make sure to add liquid as needed (I make mine with 1:1 water and whole milk, then add cream or half and half as it simmers).

    Putting anything sweet on grits is punishable by death in South Carolina.
     
    KATT likes this.
  6. 0ct0Pr0n

    0ct0Pr0n TDPRI Member

    Age:
    36
    Posts:
    89
    Joined:
    Sep 2, 2021
    Location:
    South Carolina
    I'll add that if you live in uncivilized parts of the world, polenta, though not quite the same thing, is pretty damn close. Closer than quick and instant grits, to my taste buds. Just cook it like porridge instead of doing the log thing. Though we make grit-cakes here that are similar to baked polenta.

    Friends from here who moved to Europe were able to keep themselves sane this way.
     
    KATT and Danb541 like this.
  7. basher

    basher Friend of Leo's Gold Supporter

    Posts:
    2,269
    Joined:
    Jun 7, 2007
    Location:
    Washington, DC
    Anson Mills is great! I also order from Nora Mill Granary and Old Mill of Guilford.
     
    Jared Purdy and 0ct0Pr0n like this.
  8. bluesfordan

    bluesfordan Friend of Leo's Silver Supporter

    Posts:
    2,840
    Joined:
    Jun 1, 2006
    Location:
    Nashua NH
    as a New Englander, I grew up with zero exposure to grits. I knew that it was part of a signature catch phrase of a sitcom waitress and that's about it.

    on my first trip to South Carolina, I had breakfast at a Shoney's. I ordered scrambled eggs, hash browns and sausage. On my plate was this mysterious blob.

    I asked the server "Hi, excuse me, but what is this on my plate?"

    She busted out laughing "Oh, sugar, you ain't never seen grits before?"

    I didn't dislike them, but they were oddly tasteless. I expected them to have some flavor. If I ever get to try them again, I might try putting pepper or hot sauce on them. I think people put butter on them, too.
     
    0ct0Pr0n and Danb541 like this.
  9. yegbert

    yegbert Poster Extraordinaire

    Posts:
    6,858
    Joined:
    Sep 28, 2004
    Location:
    Maryland (US)
    I was born in Loris, S.C. about an hour from the Grand Strand and now live in southern Maryland. An older sister still has the house in Loris where I grew up. When I go there to visit I like to start south on 301 until around Richmond, where I take 95 until around Fayetteville, then take 87 until just past Tarheel, then 131 to 410 and 701 to my (old) home town of Loris. The backroads “take me back home” figuratively and literally. It used to be tobacco fields I saw, now those seem to have been replaced by cotton. :)
     
    TG and Danb541 like this.
  10. KyAnne

    KyAnne Tele-Afflicted

    Posts:
    1,802
    Joined:
    Oct 8, 2011
    Location:
    Swamps of Louisiana
    WUUUUUUUUUUUU!!!! That egg yolk on grits is a beautiful thing!
     
    bottlenecker and yegbert like this.
  11. yegbert

    yegbert Poster Extraordinaire

    Posts:
    6,858
    Joined:
    Sep 28, 2004
    Location:
    Maryland (US)
    It is ground corn, but it is not ground as fine as corn meal.
     
    Danb541 likes this.
  12. bottlenecker

    bottlenecker Friend of Leo's

    Posts:
    4,445
    Joined:
    Dec 6, 2015
    Location:
    Wisconsin
    I threw some leftover chorizo and eggs in this morning's grits. Hey, that works.
     
    Ronzo and Danb541 like this.
  13. Ronzo

    Ronzo Tele-Afflicted

    Age:
    70
    Posts:
    1,502
    Joined:
    Mar 10, 2016
    Location:
    South Florida, USA
    All the Northerners need to be advised that they’ll be expected to shake the grits out of the Grit Tree before they’ll be served…
     
  14. bottlenecker

    bottlenecker Friend of Leo's

    Posts:
    4,445
    Joined:
    Dec 6, 2015
    Location:
    Wisconsin
    Now where do you think most of those grit trees are located?
    I just never knew that thing I was getting paid to do was called "shaking grits".
     
    Ronzo likes this.
  15. 0ct0Pr0n

    0ct0Pr0n TDPRI Member

    Age:
    36
    Posts:
    89
    Joined:
    Sep 2, 2021
    Location:
    South Carolina
    Not properly seasoned. Salt, black pepper, and butter is all they really need.
     
  16. Obsessed

    Obsessed Telefied Silver Supporter

    Posts:
    29,843
    Joined:
    Nov 21, 2012
    Location:
    Montana
    Ditto for me too. I had them a few times working on projects in Mississippi. Meh. It is edible, but too man other options to choose from. Probably most people would say the same about my homemade oatmeal though, so maybe it has to do with what you grew up with.
     
    Danb541 likes this.
  17. KATT

    KATT Tele-Holic Platinum Supporter

    Posts:
    553
    Joined:
    Aug 4, 2011
    Location:
    Essex, England
    Thanks. I want to try some now!
     
  18. imwjl

    imwjl Doctor of Teleocity

    Posts:
    10,644
    Joined:
    Mar 21, 2007
    Location:
    My mom's basement.
    Dozing off last night I thought this was asking if I loved or hated Girls. With morning and lunch caffeine I see it's grits. I'm fond of girls and grits but kind of picky - both need to be just right for me, and I prefer consumption at home.
     
  19. Jared Purdy

    Jared Purdy Friend of Leo's Gold Supporter

    Age:
    61
    Posts:
    4,134
    Joined:
    Jan 26, 2010
    Location:
    Toronto, Ontario.
    Never heard of the other two, but I'll look them up. The first time I ordered from Anson, I actually got a phone call from Glenn Roberts, the owner of the company (who was interviewed in the Netflix documentary "High on the Hog). He wanted to know what my connection to his produce wsa given that I'm from Toronto, a long way from the south. I told him it started with my wife's and my "discovery" of Sapelo Island in Georgia back in the early 90's and that I follow a South Carolina chef who's mentioned Anson Mills in his Insta posts. Turns out that we know some of the same people who are or were responsible for the resurrection of these heirloom crops. Fascinating history. Yummy food.
     
    basher likes this.
  20. Ebidis

    Ebidis Friend of Leo's

    Age:
    55
    Posts:
    2,239
    Joined:
    Jun 27, 2016
    Location:
    Alabama
    I'm kind of indifferent, but lean towards the don't like 'em side.
     
IMPORTANT: Treat everyone here with respect, no matter how difficult!
No sex, drug, political, religion or hate discussion permitted here.