3Aug 7, '12 by CrufflerJJHow many Allnurses folks like to eat grits?
As a kid growing up, I did not like grits at all. My mom is from south Georgia, and my dad is from Ohio. Strangely enough, mom hates grits, while dad loves them!
I think one reason that I despised grits growing up is that nearly all "store bought" grits are garbage. They're typically made from corn that has had the hull, bran, and germ removed. This may be great for a longer shelf life, but the final product has a bland flavor and a sticky/gummy texture.
About 6 years ago, I tried some yellow corn grits made in north GA by Nora Mill Granary (Helen, GA). This place is about an hour from my parents' home, and they make their grits using a water-driven stone mill (circa 1876 or thereabouts). The yellow grits I get from them are nice & coarse - not the fine "corn meal" stuff you find in most stores.
The cooked grits have a nice corn flavor.
My normal recipe for grits is to add 1 cup of grits to 3 cups boiling water, add a teaspoon or so of salt and about a tablespoon of butter. Stir, then cover & cook over low heat for 20 minutes (stirring occasionally). You can also add a handful of shredded cheddar cheese near the end of the cooking time for cheese grits.
My family loves Bobby Flay's shrimp & grits recipe ( http://www.foodnetwork.com/recipes/b...ipe/index.html )
If you want to try "real" grits, and don't live near a mill, you might want to visit Nora Mill's website ( www.noramill.com ).
0Aug 8, '12 by CrufflerJJQuote from Spidey's momWas your corn meal mush a liquid/paste type stuff? If so, I've never had that, but would probably NOT like it too much. I don't like hot cereals at all (especially stuff described as creamy/sweet.....yuck!).I grew up eating what we call corn meal mush - love it. Cream, butter and sugar!~
I've had grits but didn't like them. I was young so I have no idea what kind they were.
Oatmeal is best eaten dry - take a tablespoon of oats, a sip of water, chew, and swallow. My darling wife, however, disagrees. She (and our kids) prefer the cooked variety, topped with brown sugar and milk. Sorry.....not for me.
I do like fried mush. We sometimes buy the plastic-wrapped mush/polenta at the store. It comes in a tube, much like sausage. Slice it, fry it in a wee bit of oil, top with butter/syrup. Most excellent.
0Aug 9, '12 by herring_RN Guidei watched my grandma make hominy grits. i’ve never tried it myself because i’ one of those who don’t like grits. maybe i would like them if they had the hull and bran and weren’t soaked in lye.
here was the process as best i remember:
1. grow the corn
2. pick it when dry
3. shell the corn
4. winnow the chaff (pour the kernels back and forth from container to another on a windy day)
5. grind the corn
6. use a strainer to separate the larger pieces for grits. (the small ones are cornmeal.)
7. soak it in lye water a couple days. it will be swollen
8. wash it a lot in water to wash away all the lye
9. generally the grits are then mashed together and fried.
my son and daughter in law do like them. they just buy them by the box along with cream of wheat and oatmeal. i love oatmeal with raisins.
1Aug 9, '12 by CrufflerJJQuote from Spidey's momI use steel cut oats (run thru the blender to chop them even more) to make Scottish oat cakes. Yummy!...I like steel cut oats too - with chopped walnuts.
Scottish Oat Cakes recipe - Recipes - BBC Good Food
(this isn't the exact recipe I use, but it's close)
1Aug 9, '12 by CrufflerJJQuote from herring_rnyick.....uck.....bleahhhhhh (insert puking emoticon here). you used the "h" word....hominy.i watched my grandma make hominy grits. i've never tried it myself because i' one of those who don't like grits. maybe i would like them if they had the hull and bran and weren't soaked in lye.
i despise hominy. it is one of the two foods (along with harvard beets) that made me puke as a kid (too much information, i know!).
i think i've read about lye making the corn-based proteins more bio-available or something like that (in mexican posole/pozole). that being said, the smell of hominy makes my stomach turn.
luckily, the grits that i like is regular locally grown corn, ground using a 1876 water-driven stone mill. no evil nasty lye treatment here, thank you very much!.
the smell of the grits i like is that of whole grain corn, ground to chunky pieces. no nasty chemical smell of lye-processed corn.
1Aug 9, '12 by herring_RN GuideQuote from CrufflerJJI agree 100%. The oat cakes sound delicious too.YICK.....UCK.....Bleahhhhhh (insert puking emoticon here). You used the "H" word....Hominy.
I despise hominy. It is one of the two foods (along with Harvard Beets) that made me puke as a kid (too much information, I know!).
I think I've read about lye making the corn-based proteins more bio-available or something like that (in Mexican posole/pozole). That being said, the smell of hominy makes my stomach turn.
Luckily, the grits that I like is regular locally grown corn, ground using a 1876 water-driven stone mill. No evil nasty lye treatment here, thank you very much!.
The smell of the grits I like is that of whole grain corn, ground to chunky pieces. No nasty chemical smell of lye-processed corn.
but I can't handle sugar. It makes mu cholesterol go up and makes me hungry.
I make cornbread from whole grain corn meal. And tamale pie using it too.
Grandma was a great cook except for a few things i couldn't stand.
2Aug 10, '12 by Elvish GuideLOVE grits. With butter and sugar, with swimp, with bacon, or with chocolate syrup. Everybody always made fun of me about the choco syrup until college. I met a girl from Croatia, where lots of people put it on their grits. It felt very vindicating!