giggler
Sous Chef
The other day I had Grits at a small diner in Kansas City.
They were Great! Very light and fluffy, and tasted more like corn.
It was like each little grain was round and fluffy almost like Tapioca or such.
I was going to ask if there is some different way of cooking.. then I found this by "Uncle Bob"..
"Hominy Grits are a gift to us from the American Indians. Hominy is dried white or yellow corn (maize) kernels from which the hull and germ have been removed. This can be done mechanically or chemically by soaking in lye water. Today mechanical removal is the method of choice. When the hominy is ground it is called hominy grits.
99% of what you see in modern grocery stores is Hominy Grits. Quaker “Quick” grits say ready in 5 minutes.
20 to 30 minutes is better!
Stone ground grits (my favorite and simply stated) are made from grinding whole corn kernels which is sifted extracting meal etc. The tiny particles that are two large to go into the meal are grits. These grits contain the “germ” of the corn. Which in IMHO give them a better (corn) flavor and are more nutritious. They are generally simmered with milk and/or water until very creamy, smooth and thick. In my part of the world they are primary served with a plethora of breakfast foods. Served with butter, red-eye gravy etc. Grits can be chilled, cut into squares and fried in butter. Sometimes cheese is added. Shrimp and grits is a fantastic and delicious dish from the Carolinas. Yum! Stone ground may be hard to find outside of the south but can be ordered over the Internet.
Instant grits are pre-cooked and dried for packaging. They cook very quickly and are not fit for human consumption.
Trust me Ok?
"
Is there some Brand Name for "stone ground grits"? I think I could get the same brands here in TX. as they have in the lovely state of Mississippi..
Is there some special way of cooking them?
I never really liked Grits as a child. Always kind of thick and dense.
Now I'm thinking I just never had good Grits, and with all the recipes I see for them ( Shrimp, Cheese and Jalapeno). I would like to try them again if I could make them like I had at that diner!
Thanks, Eric, Austin Tx.
They were Great! Very light and fluffy, and tasted more like corn.
It was like each little grain was round and fluffy almost like Tapioca or such.
I was going to ask if there is some different way of cooking.. then I found this by "Uncle Bob"..
"Hominy Grits are a gift to us from the American Indians. Hominy is dried white or yellow corn (maize) kernels from which the hull and germ have been removed. This can be done mechanically or chemically by soaking in lye water. Today mechanical removal is the method of choice. When the hominy is ground it is called hominy grits.
99% of what you see in modern grocery stores is Hominy Grits. Quaker “Quick” grits say ready in 5 minutes.
20 to 30 minutes is better!Stone ground grits (my favorite and simply stated) are made from grinding whole corn kernels which is sifted extracting meal etc. The tiny particles that are two large to go into the meal are grits. These grits contain the “germ” of the corn. Which in IMHO give them a better (corn) flavor and are more nutritious. They are generally simmered with milk and/or water until very creamy, smooth and thick. In my part of the world they are primary served with a plethora of breakfast foods. Served with butter, red-eye gravy etc. Grits can be chilled, cut into squares and fried in butter. Sometimes cheese is added. Shrimp and grits is a fantastic and delicious dish from the Carolinas. Yum! Stone ground may be hard to find outside of the south but can be ordered over the Internet.
Instant grits are pre-cooked and dried for packaging. They cook very quickly and are not fit for human consumption.
Trust me Ok?"Is there some Brand Name for "stone ground grits"? I think I could get the same brands here in TX. as they have in the lovely state of Mississippi..
Is there some special way of cooking them?
I never really liked Grits as a child. Always kind of thick and dense.
Now I'm thinking I just never had good Grits, and with all the recipes I see for them ( Shrimp, Cheese and Jalapeno). I would like to try them again if I could make them like I had at that diner!
Thanks, Eric, Austin Tx.
I even make extra sauce for the next day to have for breakfast! 
who really knows how to make truly great grits do so for me, I will just stick to my steel cut oats with eggs over easy and sausage.
