Grits

[andyd]

I like yellow grits (polenta) I add frozen veggies cheese, peppers and 3 over easy eggs on top.

 

[Walmill]

Seems like everyone so far loves grits. Makes me wonder if people that don't like grits just skip over the thread or if this website attracts grits lovers somehow

 

[doitmyself]

Gotta love grits with a bit of lard: scenes like this make a mediocre movie priceless.

 

[Virtus_Probi]

I thought the white grits that seem to be more common in the US were made from hominy...I know that's just corn processed with an alkali, but I thought real grits just had to be made from hominy.
Never heard of hominy until a good friend of mine who grew up on a farm in MO served them to me...I liked them, but it took me a while to figure out that they were really corn. I thought it was a new grain I'd never heard of...

 

[NYEngineer]

I love em. Butter and salt. I also like cheddar grits and shrimp.

 

[hatt]

Originally Posted By: Virtus_Probi
I thought the white grits that seem to be more common in the US were made from hominy...I know that's just corn processed with an alkali, but I thought real grits just had to be made from hominy.
Never heard of hominy until a good friend of mine who grew up on a farm in MO served them to me...I liked them, but it took me a while to figure out that they were really corn. I thought it was a new grain I'd never heard of...
My dad would buy hominy. I haven't had that in probably 30 years.

 

[gman2304]

I grew up eating grits and love them, but you haven’t lived until you’ve had shrimp and grits!

 

[jakewells]

I like mine with a little butter and salt poured over two fried eggs over easy. It really sticks to my ribs on a cold morning.

 

[andyd]

Hominy is how the pioneers stored corn. Soaking dried kernels in lye made from wood ashes and water. Destroyed anything that would spoil. A guy I mispent my youth with discovered grits and Cajun culture whilst attending LSU. He loved grits and eggs. When I had my first breakfast in Boone NC, I ordered grits just to try them. Anything tastes better with Tabasco. Back home, I went from Quaker white grits to yellow grits AKA polenta. I like 'em. The Italians pretty much use it just as they would pasta. How could that be bad?