Grits (potatoes, soup, rice, vegetable)

[skimbro000]

We do garlic cheese grits soufflé in the summer when we grill out.

[grampaTom]

We love shrimp n grits with sharp cheddar and plenty of Crystal hot sauce. I prefer stone ground grits like Bob's Red Mill or House of Autry.

[1insider]

Originally Posted by grampaTom

We love shrimp n grits with sharp cheddar and plenty of Crystal hot sauce. I prefer stone ground grits like Bob's Red Mill or House of Autry.

Had some last night, Canaveral white shrimp and stone ground red grits with sharp cheddar. Fit to eat.

[Blondy]

Originally Posted by Ohiogirl81

Grits, butter, and salt go with any meal. Sounds good for dinner tonight, with broiled salmon
and steamed green beans.


I've seen people put syrup, jam, and sugar on grits. And yes, they were southerners.

My very southern grandmother put milk and sugar on her grits.

My Yankee husband does the same lol.

[don6170]

Originally Posted by Medtran49

Just please don't use instant or even quick grits.

Instant grits are a fine base for a quick breakfast. I usually crumble bacon or sausage into it.

[Medtran49]

Originally Posted by don6170

Instant grits are a fine base for a quick breakfast. I usually crumble bacon or sausage into it.

Maybe for you.

[don6170]

Originally Posted by Medtran49

Maybe for you.

And millions of others as well.

https://www.statista.com/statistics/...eal-in-the-us/
"3.22 million Americans consumed 10 or more portions in 2020"

I'm not saying it is great food, but it is certainly not as bad as all the food snobs make it out to be. It is like all the folks that love to hate on McDonalds.

[Medtran49]

Originally Posted by lhpartridge

Please, whatever you do, use old-fashioned long-cooking grits, not quick grits, or heavens forbid, instant grits. If you don't have time for real grits, eat something else.

I'm not the only one against instant and quick grits and I'll bet we have millions of people that agree with us.

[lubby]

I use quick 5 minute grits. I am a northerner not a southerner but I get why it's better to use the other. I don't make grits very often maybe 2 -3 times a year.

[harry chickpea]

Quick cook or not, the creaminess of grits is enhanced by longer cooking, which allows more water to absorb. Even better, if the grits pot has butter and a little salt or (gasp) chicken bullion in it as well, the flavors shift. The amounts of add-ins have to be minimal, but the difference is real. Grits that remind you of a powder reconstituted with water have not been cooked anywhere near long enough.