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How do you eat them

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I know that grits are a proud Southern tradition? I have even encountered them in Wisconsin and Minnesota many years ago, but honestly, I think they are disgusting. Much like boiled okra that I have too encountered at various times and places. So, by all means ENJOY! My dad, who grew up during 'The Great Depression and would eat almost anything would refuse them. Guess I learned my food likes and dislikes from him.
 
Whughett said:
Tried this concoction years ago and stayed with it.
Prepare grits according to directions on package, in my case 1/2 cup grits, 2 cups water. When almost done stir in a generous amount of shredded cheese, then crack two eggs add to pot and stir until yolks are gone and whites are cooked. Transfer to two bowls, a generous dollop of butter on top and a grind or two of black pepper.
A slice or two of white toast and it’s a complete breakfast.
Click to expand...
I usually eat grits with a little salt, sugar and a pat of butter. I tried your recipe a few minutes ago, and I'm impressed! It was delicious!

I'm convinced that when people say they don't like grits, they just weren't properly instructed on how to doctor them up. There are many, many ways to make them tasty.

I agree that they're awful if you try to eat them plain. DON'T DO IT! Gawdawful! is a better word for plain grits, but with some additional ingredients, they can be heavenly. I'm sure no one "in the know" ever expected anyone to eat grits plain. Just adding some bacon grease makes a huge difference.
 
BTW, @The Miner '49er mentioned "Goetta" in the "Jokes Anyone V3" topic once upon a time. It sounded pretty good to me, so I made a batch, ate all 40-some servings, and now I'm on my second batch. I found that frying it to a crispy brown on both sides make it taste the best.

I've been making mine with a pound each of ground venison and ground pork along with the Steel Cut oats, water, beef broth, onion, bay leaves, sage, salt, pepper and red pepper flakes. It's awesome! Once it's cooked down, remove the bay leaves and put it in a loaf pan overnight. I vacuum seal and freeze the individual serving slices.

I've told a few friends about it, and during the inevitable explanation of what it is, I ask them if they've heard of scrapple, and most have. I tell them "it's kinda similar to scrapple, but made with more polite ingredients."

@The Miner '49er Thanks for getting me hooked on it!
 
Dark Angel said:
I know that grits are a proud Southern tradition? I have even encountered them in Wisconsin and Minnesota many years ago, but honestly, I think they are disgusting. Much like boiled okra that I have too encountered at various times and places. So, by all means ENJOY! My dad, who grew up during 'The Great Depression and would eat almost anything would refuse them. Guess I learned my food likes and dislikes from him.
Click to expand...
Do you object to the taste? Do you like corn, or corn bread, corn tortillas, fried mush
Do you dislike the texture
Folks like what they like
I’m not picking on you here, just wondering about your taste
 
For @Terrier and anyone else who might be interested, I highly recommend the following book. It's the bible for the church of the goetta. Cincinnati Goetta, A Delectable History, by Dann Woellert. It's 170 pages of everything goetta; history, recipes, variants, old b&w photos, etc. About $20 found in stores all around Cincinnati and I'm sure you can find it on Amazon too.
 
The Miner '49er said:
@Terrier, Hooray! Another convert to the church of the goetta! Glad you like it. Crispy IS the only way IMHO, but some would disagree. Only one question remains for you. Are you a ketchup guy or a syrup guy? Please don't tell me syrup!!! 😲 Your explanation is funny, but right on!
Click to expand...
I've actually been eating it as is, with no embellishments. I like it a lot that way and haven't seen the need to amend it yet.

It might be the venison substitution for the beef that gives it a little more zing in the flavor that I'm fond of... I use pure red meat venison for my doeburger. Trim away all the little white pieces, connecting tissues and silver skin. That, and waiting until cooler weather comes along to harvest helps minimize a gamier taste.

The description about "polite ingredients" always makes 'em smile. :) But it's true!
 
The Miner '49er said:
For @Terrier and anyone else who might be interested, I highly recommend the following book. It's the bible for the church of the goetta. Cincinnati Goetta, A Delectable History, by Dann Woellert. It's 170 pages of everything goetta; history, recipes, variants, old b&w photos, etc. About $20 found in stores all around Cincinnati and I'm sure you can find it on Amazon too.
Click to expand...
I found a cheap paperback copy online that's supposed to be in good shape. Got it coming. Oughta be an interesting read. Thanks again!
 
1950DAVE said:
Oh, no, no, no, what are you guys doing, trying to turn folks on to something other than grits? Are we going to have to call the moderators in on this? Just to think of something as a substitute for our beloved grits, well, it sticks in my craw. The very thought, wye, that’s sacrilege.
Click to expand...
Here's how I spell grits. Uhhhhhuhhhhhhhh! Just yanking your chain, but I'd bet eating the cob would be tastier. ;)
 
The Miner '49er said:
@Terrier, Hooray! Another convert to the church of the goetta! Glad you like it. Crispy IS the only way IMHO, but some would disagree. Only one question remains for you. Are you a ketchup guy or a syrup guy? Please don't tell me syrup!!! 😲 Your explanation is funny, but right on!
Click to expand...
Yep that me grits and ketchup. Lol and sometimes a cut up tomato
 
1950DAVE said:
Oh, no, no, no, what are you guys doing, trying to turn folks on to something other than grits? Are we going to have to call the moderators in on this? Just to think of something as a substitute for our beloved grits, well, it sticks in my craw. The very thought, wye, that’s sacrilege.
Click to expand...
Goetta goes well as a side to grits… 😋
 
Last edited:
tenngun said:
Do you object to the taste? Do you like corn, or corn bread, corn tortillas, fried mush
Do you dislike the texture
Folks like what they like
I’m not picking on you here, just wondering about your taste
Click to expand...
I like corn, corn bread and corn tortillas. Mush is something I'll pass on. Never eaten chitlins. but I know that I wouldn't eat pig intestines. Some things you know instinctively you won't like, so why torture you taste buds and stomach by trying to eat them? But yes. the taste, the texture are off-putting.
 
1950DAVE said:
I’ll bet that if you ground those corncobs up and substituted them for the oats in your Goetta you wouldn’t notice any difference.
Click to expand...
You might be on to something.
Terrier said:
Goetta goes well as a side to grits… 😋
Click to expand...
I'd say that grits go well as a side to goetta. Goetta, eggs, and buttered rye toast on my plate with grits on the side of another's plate. ;). P.S. Let us know what you think of the book, you will earn your Ph.d in goettaology.
 

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