We really like grits. As a matter of fact, we had them/it for breakfast yesterday morning. We eat grits like hot cereal with milk and sugar. Sometimes I may add a pat of butter.explain how to add why. Better than oatmeal?
Not better really, just different. While you can have grits for breakfast, I think of it more as the starchy side at supper. Like steel cut oats, the longer you cook grits the smoother the texture becomes. I like laying down a bed of grits when I make Italian sausage with peppers and onions, or when I make some version of "shrimp and grits". If the grits are plain (that is, no cheese and cooked with just water and milk), I will pour the leftovers into a mini bread pan, chill, and use that for fried cornmeal with maple syrup for breakfast the next day.explain how to add why. Better than oatmeal?
Now we're talking! Janet H, how do you cook your grits to go with your eggs and grilled tomatoes?I love grits as a butter delivery system to accompany eggs, toast and grilled tomatoes. This is my favorite comfort food meal.
But there are rules....
- No instant grits. They are inferior, over-processed and the flavor is
off, disappointing- bad.
- No reheated grits. They turn into a glooey mess.
- No grits from packets. These fail on count 1 PLUS they are salty.
- The pot they were cooked in must be scraped clean and put on to soak immediately upon emptying to prevent permanent grits-based spackle on the side of the pan..
You mean the old world, ie, Europe. This happened in northern Italy.Back when corn first made it to the new world, in many areas, where some of the people, since it was so cheap, it became their #1 grain, but many came down with pellagra, which they eventually realized was the niacin deficiency, caused by the excess use of corn. Not sure when the new world came up with the nixtamalization, that helps the flavor, as well as the nutrients!
Grits and polenta are similar enough to me that they can be used interchangeably, so if you like polenta, chances are you will like grits. Imo, they're best served with a tasty gravy or sauce, or cheesed up or with a lot of seasoning.I have always wondered what proper "Shrimp and Grits" would be like, but it sounds like "grits" are pretty stodgy! I can see that they form part of a carbohydrate (filler) part of a meal. From the descriptions here and online, I am not sold on them. (Even if they were available!)