What is a grit? A question I get when asking someone, typically not from the south, if they like grits. First off, it’s never just grit, it’s GRITS. And grits are ground corn. The grinding process is also where corn meal comes from as we’ll. Grits are a glorious food which are divine when cooked to perfection by a grits lover, or old country women or your grandpa. Cause some of those old school country grandpas can’t even turn a stove on, but they know how to cook grits. It’s amazingly scary.
Grits have magical powers, the powers to be mixed with anything and cooked in numerous ways. Most sutherners relish in the opportunity to consume this magical food. Those who don’t, will and do, get questioned on their actual southerness.
Grits can be eaten alone, with a little butter. That’s the simple, yet delicious way. Here is where grits get to showcase those magical powers with vengeance. Adding all sorts of other deliciousness. All these ingredients can be added singularly or together. Bacon, sausage, eggs, fruit, veggies, shrimp, scallops, steak, BBQ, chicken, souse meat (look it up), liver pudding, liver mush and cheese.
You say you still don’t like grits? Well let’s show you something that might change your mind. It fried grits. SHO nuff, fried like a glorious piece of shrimp, chicken, or maters. Except its GRITS! A golden, crunchy spicey, patti of fried grits. And ya know what, you add any of the ingredients listed above, and then frye. Make ya wanna shotgun a Busch so delish.
Here is how I cook my grits. Only use stone ground grits, none of that instant grits shit, this ain’t no damn cream of wheat crap. 4 cups of water per one cup of grits, is the standard recipe. I add 3 cups of water and 1 cup of Milk or cream to one cup of grits. Mix all the ingredients, add salt and pepper to taste, one cube beef bouillon, and 1/8 or so stick of butter. Bring to a boil, slowly. Be mindful of the milk boiling, it will boil over quickly. How long you let it cook depends on the consistency you want. The longer they cook the thicker they get, the shorter cook the more liquid. If you mess up and cook too long, thin up the grits by adding a little water and stirring to get desired consistency. I recommend no less than 45, though. If you cook the grits at a lower temp, you don’t have to worry about sticking and clumping.
You can also cook grits in a crockpot, twice the water per cup of grits, on low. Usually cooks over night.
This is basic grits cooking. Once cooked, slop on a plate and add whatever you want.
Now fried grits! Umm mmm good. Cook grits as stated above. Pour into pan 1/2 – 3/4 inch thick. Let cool until it solidifies. I put mine in the fridge. Before you pour into pan, you can add any ingredients, mix, then pour. Beat and egg, get some flour, cut grits into squares about the size of a pancake spatula. Dip in egg, roll in flour, frye at temp of 375-400 until golden brown. It does not take long, just golden up the flour, since the grits are already cooked.
Beautiful pot f yellow stone ground grits
Going into the fridge before gettin fried tomorrow. Left is a ground deer and beef cooked in BBQ sauce, right is cheese.
Awesome is bearded