I've never heard of grits before. What is it/are they?
I learned of a agricultural business in South Carolina that specializes in bringing back heirloom produce, Anson Mills, and the type of corn that has historically been used, is one of them, as well as Sea Island red peas and Carolina Gold rice. I decided to place an order, as several recipes that I had saved called for the peas, and others for the rice. Anson Mills posts some great recipes on their web site.
A couple years back we drove from Virginia down to Savannah...and back...on minor roads through North and South Carolinas.
The shrimp and grits we had along the way were awesome.
WUUUUUUUUUUUU!!!! That egg yolk on grits is a beautiful thing!I love grits. I started eating them in my 20s when I realized it was cheaper than oatmeal. I'm lucky the stores even sell it this far north. Now my four year old loves them too. I like butter and paprika on mine, and sometimes a little egg yolk spilling over on them.
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…
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.
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.I've only tried them a few times but haven't been impressed. I'm in Oregon and they're not common so perhaps I've never had good grits.
Thanks. I want to try some now!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.