Grits

#78
#78
Stoned Ground Grits with Deconstructed Bacon and Gulf Shrimp Omelet garnished with Fresh cut Scallions.

That's how I'd describe this on my menu.

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#84
#84
Behr said:
Here's my recipe for SC Stone Ground Grits I posted here in 2011, thread is locked so I couldn't quote it. I like small 31-35 shrimp sauteed in olive oil and served with mine.

IMO. Stone ground grits are overrated (when making a dish like this), but that's only my opinion...

Pour about 4 cups of water in a heavy saucepan and cover it. Bring the water to a boil. Remove the lid and add 1 cup of stone-ground grits, 2 tbsp of bacon grease and a pinch of salt and turn the heat down to low or simmer.

Stir the grits continually for about eight minutes or until they begin to thicken to a consistency similar to thick soup. Reduce the heat to low and simmer the grits uncovered for about 20 minutes, stir constantly.

Remove the saucepan from the heat when the grits are creamy and soft. Stir in 1/2 stick of butter and fresh ground pepper to taste. Add about a half cup uf shredded smoked cheese, I like gouda or cheddar.
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I tried this and they are the BOMB. The boys were fighting over the last of them. Thanks Behr
 
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#85
#85
Behr said:
Here's my recipe for SC Stone Ground Grits I posted here in 2011, thread is locked so I couldn't quote it. I like small 31-35 shrimp sauteed in olive oil and served with mine.

IMO. Stone ground grits are overrated (when making a dish like this), but that's only my opinion...

Pour about 4 cups of water in a heavy saucepan and cover it. Bring the water to a boil. Remove the lid and add 1 cup of stone-ground grits, 2 tbsp of bacon grease and a pinch of salt and turn the heat down to low or simmer.

Stir the grits continually for about eight minutes or until they begin to thicken to a consistency similar to thick soup. Reduce the heat to low and simmer the grits uncovered for about 20 minutes, stir constantly.

Remove the saucepan from the heat when the grits are creamy and soft. Stir in 1/2 stick of butter and fresh ground pepper to taste. Add about a half cup uf shredded smoked cheese, I like gouda or cheddar.
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@Behr gonna makes this for my dad next time I'm in Al. Going to use fresh grease and add the bacon to the grits.
 
#86
#86
82_VOL_83 said:
@Behr gonna makes this for my dad next time I'm in Al. Going to use fresh grease and add the bacon to the grits.
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When I gave that recipe it was for someone looking for a stoned ground grits recipe and if I'm not mistaken he was thinking there was like an easy "minute stone ground shrimp a grits" recipe.

Anyway, its nothing special but this is the correct way to do them. Adding the bacon grease is a nice touch.

Edit: cheese is always good too, but a smokey mild cheese is just right.
 
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#89
#89
GVF said:
Been doing grits long as I can recall. But, I don't do often. Only when eating breakfast out. I don't take the time to fix at home, and don't get them to go. They can't be cold, or lumpy. Or unseasoned. They are very bland on their own. For me, it has to be butter and sugar, or cheese grits (which also has to have butter and sugar). And I will gnaw on shrimp and grits for a minute. Great coastal Carolina and Cajun cuisine. I would say my desire to have them with sugar stems from the cream of wheat mom used to fix for breakfast. Love them too, and they absolutely have to have a good shot of sugar. Anything in the "cereal" category automatically requires sugar.
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In my family, if one attempted to put anything sweet on grits, he was met with instant derision. Something my mother always made with grits what is red-eye gravy (she called it grease gravy). But she was the only one that could stand it. For me butter only but a huge amount of butter.
 
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#90
#90
Pepe said:
In my family, if one attempted to put anything sweet on grits, he was met with instant derision. Something my mother always made with grits what is red-eye gravy (she called it grease gravy). But she was the only one that could stand it. For me butter only but a huge amount of butter.
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My grandmother called it coffee gravy. Both are good but the gravy has about as much salt as the great salt lake.
 
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#91
#91
GVF said:
Been doing grits long as I can recall. But, I don't do often. Only when eating breakfast out. I don't take the time to fix at home, and don't get them to go. They can't be cold, or lumpy. Or unseasoned. They are very bland on their own. For me, it has to be butter and sugar, or cheese grits (which also has to have butter and sugar). And I will gnaw on shrimp and grits for a minute. Great coastal Carolina and Cajun cuisine. I would say my desire to have them with sugar stems from the cream of wheat mom used to fix for breakfast. Love them too, and they absolutely have to have a good shot of sugar. Anything in the "cereal" category automatically requires sugar.
Click to expand...
In my family, if one attempted to put anything sweet on grits, he was met with instant derision. Something my mother always made with grits what is red-eye gravy (she called it grease gravy). But she was the only one that could stand it. For me butter only but a huge amount of butter. And of course black pepper-there's no such thing as too much black pepper.
 
#94
#94
I’m a salt fiend, but I hardly use any while cooking (except for baking.) You can always add, but you can’t take it out.
 
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#95
#95
My mom used to make red-eye gravy. That's one of the few things I've never been able to duplicate. Her biscuits are another.

I've given up on the gravy. I think it was a combination of the type, brand and strength of coffee, as well as she used a percolator.
 
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#96
#96
Behr said:
My mom used to make red-eye gravy. That's one of the few things I've never been able to duplicate. Her biscuits are another.

I've given up on the gravy. I think it was a combination of the type, brand and strength of coffee, as well as she used a percolator.
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I tried about 2 times and gave it up.
 
#97
#97
Behr said:
My mom used to make red-eye gravy. That's one of the few things I've never been able to duplicate. Her biscuits are another.

I've given up on the gravy. I think it was a combination of the type, brand and strength of coffee, as well as she used a percolator.
Click to expand...
Prolly bacon grease on da biscuit and gravy or sausage.
 
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#99
#99
82_VOL_83 said:
I tried about 2 times and gave it up.
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I was on a mission. Bought a country ham from cracker barrel and spent several days off and on trying different ways. Made some good stuff my employee loved, but never got that perfect balance I remember moms having.

Of course, I was young and my tastes have changed too.

Biscuits are another story.
 
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