How do you eat them

[Two Feathers]

Bigger question, is grits singular or plural?

Plural??? as far as I've always been told. I think it would be hard to eat "a grit?"
Just my opinion?
God bless:
Two Feathers

 

[Two Feathers]

With fresh jalapeno, mild cheddar, salt and pepper with 2 eggs sunnyside up on top.

mmull56:
FANTASTIC...minus that sunny side up egg. I like to stick with over easy. I avoid the ptomaine/salmonella possibility? When I see these "Chefs?" drop a half raw egg on top of everything they serve these days in the name of Chic dining, I want to puke! Again... just MY opinion.
God bless:
Two Feathers

 

[Kev308]

I always cook them in chicken broth then add cheese and butter
Couple fried eggs on top with sausage mmm yea
Shrimp n grits is one of my favorite meals to cook. And theres never any leftovers

 

[Two Feathers]

Always plural. You only refer to "a grit" when joking around.

They are good. You cook them in a pot. Those grits are almost done.

Grits (they/them/those)



Notchy Bob

Hey Notchy Bob:
Is this one of those Proper Pronoun things, they/them/those? What if the "grits" identify as Rice?
God bless:
Two Feathers

 

[brushblind]

mmull56:
FANTASTIC...minus that sunny side up egg. I like to stick with over easy. I avoid the ptomaine/salmonella possibility? When I see these "Chefs?" drop a half raw egg on top of everything they serve these days in the name of Chic dining, I want to puke! Again... just MY opinion.
God bless:
Two Feathers

When I cook them, the whites are done and the yokes are soft. Been eating them that way for 30 plus yrs. Never had any probs. but I'll settle for over easy also. I'm not that picky.

 

[BlackRock52]

completely innocent of any intention thereof!
just got carried away reciting some of my favorite meals.
did i mention i love grits?

Never saw that quote by Lee before but we sure are living it now...
And as long as the yolk is runny...always called em "dippin eggs"

 

[Gopher0]

Grits with two soft fried eggs sunny side up

 

[Two Feathers]

When I cook them, the whites are done and the yokes are soft. Been eating them that way for 30 plus yrs. Never had any probs. but I'll settle for over easy also. I'm not that picky.

mmull56

 

[Two Feathers]

mmull56

mmull56:
I hear ya buddy. I wasn't passing judgement, just voicing my opinion. There's a LOT of folks out there who eat sunny side up eggs. I'm just not a fan. I'll take a soft egg too, but I like my eggs to have a bit of doneness to the yolk. I eat waaaay too many eggs as it is. LOVE my grits!
God bless:
Two Feathers

 

[1950DAVE]

I tried grits once. I was an owner operator on my first trip down south. It was winter, after tasting them I asked the waitress for a go box. She said what for, I said these here grits. She asked if I was going to eat them cold? I said no I just want them in case I get stuck on ice. She had some unlady like words for this yankee.

Bud that is funny. I tried some genuine Pennsylvania scrapple once. I was told it was a lot like souse, not so, one bite of a pound that was gifted to me and the Weimaraner got it all, including the bite that I spit out. He was ok with it but he would eat anything all the way from blackberries to water hoses.

 

[Two Feathers]

Bud that is funny. I tried some genuine Pennsylvania scrapple once. I was told it was a lot like souse, not so, one bite of a pound that was gifted to me and the Weimaraner got it all, including the bite that I spit out. He was ok with it but he would eat anything all the way from blackberries to water hoses.

1950DAVE:
Sorry to hear that!!! I guess Panhaus (scrapple or Pan hare, rabbit) is an acquired taste. Even thought I'm 75% Navajo, I grew up in a Pennsylvania Dutch household, where Scrapple was on the table ever morning for breakfast during the cooler-colder months. I (used to) eat it by the slice cold, right out of the refrigerator. My DR. would kill me if the scrapple didn't do it first, if he ever heard me say that?
I still get some from time to time, but I like mine sliced about 1/2 thick and pan fried until it's crispy on the outside and soft in the middle. You can do it in the oven on a sheet pan too like that. I grew up calling it Pan Haus? Most of the older waitress' around here know what I mean when I say that. The younger ones look at me like I escaped from an institution. My sincerest apologies to institutionalized folks.:~)))
There are a few comercial companies (Hatfield for one) that make it, but the home made stuff from local butchers is the best.

In this state there are as many recipes for it as there are people making it, and everybody claims there's is the best? I like mine with a minimum amount of Buck Wheat flour. I want more of that good artery clogging junk meat in mine.
I really think you need to give it another shot. Fry it or bake it. If you like bacon (and who doesn't) you should love Pan Haus?
Good luck:
God bless:
Two Feathers

 

[tenngun]

Always plural. You only refer to "a grit" when joking around.

They are good. You cook them in a pot. Those grits are almost done.

Grits (they/them/those)



Notchy Bob

Grits is a Latin word and singular. Plural is griti

 

[flntlokr]

I had grits for breakfast this morning
My wife got up a little later and asked what I had. She usually chooses something different
But she thought grits sounded real good
So I made hers.
Mine, grits a little butter, some cheese, pepper flakes and ground hot pepper
Her
Grits, butter,sugar and milk
Do you like your grits savory or sweet?

Being Canadian, I have little (or no) knowledge to add to this conversation, apart from wondering 'What the H--- are they?' Whatever, I agree that anything tastes better with butter and/or bacon.

 

[tenngun]

This has been a most informative thread, but I’ll stick to salted oatmeal porridge.

Oatmeal is a whole different thread
Oat cakes and true banok bread. Sweet and savory and cooked in a haggis.
Steelcut, rolled, made in to granola.
Mixed with pea soup and barley , porridge, thick, with lamb in stovies…. Oh my and don’t forget a good oatmeal stout

 

[tenngun]

Being Canadian, I have little (or no) knowledge to add to this conversation, apart from wondering 'What the H--- are they?' Whatever, I agree that anything tastes better with butter and/or bacon.

Ground dry hominy. It taste heavy of corn flavor.
You can make hasty pudding, corn meal salt and water boiled until a thick mush, taste close to grits, if you can’t get grits in your neck of the woods

 

[Ninering62]

Bud that is funny. I tried some genuine Pennsylvania scrapple once. I was told it was a lot like souse, not so, one bite of a pound that was gifted to me and the Weimaraner got it all, including the bite that I spit out. He was ok with it but he would eat anything all the way from blackberries to water hoses.

I was raised eating scrapple & now many decades later I live down south where they’ve never heard of it & I miss it several times a week

 

[tenngun]

mmull56:
FANTASTIC...minus that sunny side up egg. I like to stick with over easy. I avoid the ptomaine/salmonella possibility? When I see these "Chefs?" drop a half raw egg on top of everything they serve these days in the name of Chic dining, I want to puke! Again... just MY opinion.
God bless:
Two Feathers

Nasty bugs are on the outside. Clean your eggs shells first and your sunny side up will be fine

 

[Ninering62]

Oatmeal is a whole different thread
Oat cakes and true banok bread. Sweet and savory and cooked in a haggis.
Steelcut, rolled, made in to granola.
Mixed with pea soup and barley , porridge, thick, with lamb in stovies…. Oh my and don’t forget a good oatmeal stout

I’m in 100% on the oatmeal stout

 

[Red Owl]

Obviously Yankees know nothing about grits, so let's start at the start which is a very good place to start.
To make grits you first have to make hominy- that is the kernel of corn with the hull removed. The funny thing about hominy is that after you take the hull off the insides double in size. Hominy can be boiled and eaten or used in a lot of Mexican recipes. I'm not sure if the Mexican NDN's figured out how to make hominy but to the best of my knowledge it spread throughout North America and the Iroquois had it. The Foxfire books have instructions on how to make lye hominy. From a historical aspect- I've tried to figure/find out if corn or hominy was used in Iroquois succotash but no luck.
IN ANY EVENT dried hominy ground "rough" becomes grits. Ground fine it becomes Masa flour that is used for tortillas. Removing the hull releases some sort of glue and you need that or the tortillas fall apart.
Grits are a "canvas" for all sorts of things, Add tabasco and eat with shrimp or cook plain for breakfast with sunny side up eggs and mix in the yolks. Mix in cheese and put in a casserole dish and bake for cheese grits. Take day old grits, cut into a square, fry and put molasses on top. No end to the options. The only negative is the "glue" that sort of sticks to the sides of the pot and make cleaning a little harder.
Corn meal doesn't have the glue, so if you are out camping, you can boil cornmeal and it actually cleans up faster. Hasty Pudding, corn meal mush, etc. are ways to cook corn meal. If you're a good southerner who never boiled corn meal in your life- give it a try.
Historically, not sure what is what. For the mountain men, the "corn boiler" corn and pork, etc. If you had dried corn you would have to soak it overnight and boil it forever. Off hand, I wonder if when corn is mentioned whether it was actually corn meal.
Then when did grits get started? I read that they only existed in a few places in the south and at the start of the civil war the southerners were mostly making hoe cakes until word got around about grits and then everybody started eating them.

 

[Two Feathers]

Ground dry hominy. It taste heavy of corn flavor.
You can make hasty pudding, corn meal salt and water boiled until a thick mush, taste close to grits, if you can’t get grits in your neck of the woods

tenngun:
You just described Polenta. If you take that hasty pudding and pour it into a greased bread loaf pan and stick in the fridge for about 2 hours or a day, you can slice it then fry it. I make Polenta every week out of Bob's Red Mill coarse ground corn meal. It tastes better than the store bought tubes of it, plus you can flavor yours up. I use Garlic and onions in mine. You need to dust it lightly with flour befiore you fry it or you'll have a heck of a time with it! Fry it lightly in butter. Not much better eatin', maybe Scrapple? :~))))
Two Feathers