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View Full Version : Embarassing question... (kind of restaurant related)


Tinker*Kelly
12-29-2006, 12:11 PM
Okay, so this is indeed an embarassing question, but I have to ask...

what in God's name is a 'grit' ?

I was reading Vettechick99's first trip report (awesome report by the way!) And she wrote that they got grits' at Cape May...

Being from the semi-far North... I've heard of Grits, but have obviously never tried them... what are they?

Lucky82061
12-29-2006, 12:17 PM
Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast

Looks kind of like mashed potato's... but rougher texture...

Tinker*Kelly
12-29-2006, 12:19 PM
Hmm... sounds interesting. Dare I try grits on my next trip? :)

Thanks for the reply!

latexscooter
12-29-2006, 12:24 PM
It depends on the grits and how they're prepared. Often times they are served with breakfast, but not always. My family likes to load them up with butter and salt and have them with breakfast, I hate this. But I do like to have shrimp and grits as a dinner item. Like I said, it depends on how they are prepared and what they are served with.

If you haven't tried them before give it a shot. I wouldn't order them as a stand alone but if they are on a buffet spoon up a bit and give it a try.

teacher31
12-29-2006, 12:31 PM
I love grits. Think grainer than Cream of Wheat and you've got the picture. They are wonderful with cheese in them!

summerlandjeff
12-29-2006, 12:56 PM
Grits are good, but watch out for the carbs! Most diabetics (like myself) know to avoid them.

swkmom
12-29-2006, 01:06 PM
I'm from WV and hate grits :scared: (guess I'm not a true country girl), the rest of my family loves them. They do remind me of Cream of Wheat and I don't like it either, I guess it's the texture.

SnwflkCts
12-29-2006, 02:17 PM
I was born and raised a northern girl but married a southern Virgina boy. I find I love grits. I like them salty and buttery. My DH puts SUGAR on them. Hmmmm ... sometimes I wonder about him.

They most likely are not the healthiest item for you but worth a try. Ask someone who eats them if they are good at the restaurant you try them at. :thumbsup2

bekkiz
12-29-2006, 02:21 PM
If you've ever had polenta, it's very similar.

I'm not from the south, so I am able to enjoy grits with butter and sugar (blasphame I know!) but I also like them with shrimp.

Polenta, on the other hand, I LOVE with ragu or stew. yummy!

irishbosoxfan
12-29-2006, 02:55 PM
I grew up in the Northeast and we had grits all the time--I LOVE them with butter and sugar!! Best way to eat them!!

OT when I read the OP it reminded me of the movie "My Cousin Vinny" remember when he went into the restaurant and asked "What the heck is a grit?"----

Oh and I have to say if I had never had grits and I read the first answer I would NEVER want to eat a grit!! LOL! But seriously they are good! Try them with the butter and sugar!

jjarman
12-29-2006, 03:48 PM
I was born and raised and still live in South Mississippi and had no idea the process was so involved to get grits. They are worth it though. I only eat them with salt and butter. Cheese is good and so is some jalapeno chopped up in them. They are good at any meal but down here mostly a breakfast item. Now sugar on grits...can't even imagine what that would taste like. I may have to try that this weekend. But really nothing better than some well cooked grits with salt and butter.

Simba's Mom
12-29-2006, 05:15 PM
I love grits. Think grainer than Cream of Wheat and you've got the picture. They are wonderful with cheese in them!

Good analogy. Or, if you're not familiar with Cream of Wheat, what about Farina? That's what I thought of when DH first introduced me to grits.

dmslush
12-29-2006, 06:36 PM
I'm from TN and think they are just about the nastiest things out there EEEWWW!!!!

NC State
12-29-2006, 06:51 PM
Being from a very small town about like Mayberry. We were raised on GRITS. If you didn't like grits you didn't really eat and mama didn't cook just for you either, everyone ate what was placed on the table. We ate our grifts with red-eye gravy and cured ham. (Yes, we grew the ham too.) You should give them a try but then again not everyone can fix good grits.

mcreamer9
12-29-2006, 06:54 PM
Being from up North originally myself, I learned that I loved cheese grits after marrying my DH who is from the south. Plain grits did remind me of cream of wheat.:thumbsup2

Micca
12-29-2006, 07:01 PM
I'm not a huge fan, but cheese grits are pretty tasty. :)

emememem
12-29-2006, 07:07 PM
Grits are good with cheese and a splash of hot sauce!

aes74
12-29-2006, 07:25 PM
:laughing: Oh my gosh, this is so funny! I love this question!!

I grew up in the south, and I love them. But I do believe they have to be made right or they are naaaassstttyyy. I love them with salt, pepper, and butter. Also like cheese grits. If you are ever driving past a Cracker Barrel, you can always try them there inexpensively, but I would definitely add something to it. I order it with cheese. Otherwise they start very plain. I also think they are much like polenta.

As you can tell from these posts, the best way to eat grits is a very personal thing! It's like asking someone the best way to fix a steak or a hamburger. My advice would be to try different things, but stay away from eating it plain. Good luck!

Grace&Carolinesmom
12-29-2006, 07:51 PM
Being born and raised in South Carolina, I am always personally appalled when folks compare Cream of Wheat to grits...no offense to ya'll that do the comparisons...its a "Southern grit pride" issue. One tastes like creamy corn kernels and the other like, well, creamy wheat. I think the problem lies in the fact that some folks, usually those not brought up as grits being a staple, put sugar on them. Can't imagine eating them that way but....if it floats your boat....chow down. The most important thing to know about grits is that they must be cooked at least 20 minutes or they will be grainy and N_A_S_T_Y! If cooked properly, they are smooth and DE-LISH :love: My favorite is the stick to your arteries version with butter, salt, cheese, and bacon...all mixed together...MMMmmmmm.

kangareaux
12-29-2006, 08:00 PM
My favorite is the stick to your arteries version with butter, salt, cheese, and bacon...all mixed together...MMMmmmmm.


Hehehe....I prefer the stick to your arteries versin too, but leave out the cheese and add in scrambled eggs. Looks SOOOO gross! But it's SOOOO GOOD!:thumbsup2

rie'smom
12-29-2006, 08:03 PM
Grits are deeelicious. I love them with salt and butter. When DH and I were in Boston,I was craving them bad. We paid our room service guy big tip bucks to find some for me. The next morning,I had grits for breakfast. That was one of my all-time favorite travel breakfasts.Grits also stands for:
G-girls
R-raised
I-in
T-the
S-south

Tinker*Kelly
12-29-2006, 08:04 PM
Wow, who would've thought that there was such a wide variety of grits recipies. :goodvibes

I admit that I am super picky... so if I try grits, it'll be a big step for me.

Maybe grits are an acquired taste... then again we eat some 'different' things up here in Canada. Ketchup Chips (so good!) and Poutine (talk about bad for the arteries, but so yummy!)

Thanks for the reply everyone!

mickey mouse lover
12-29-2006, 08:12 PM
Never , and I mean never, buy or cook instant grits. Some may like them, but most true southerners wouldn't dare. Either get the quick grits or the longer cooking grits. I still like to cook my quick grits longer than is called for.

The right amount of salt and butter makes it just right. I have never really thought of it as a cereal. It is good with cheese mixed in at times.
I also like to mix my eggs with it at times. Put you some red eye gravy or milk gravy(also known as sawmill gravy) on it and yum, yum.:woohoo:

Some people like to eat grits with fish.

Just come down to Georgia and we'll show you how to eat grits.

Also, I agree about the Cracker Barrel. They are good.:thumbsup2

kangareaux
12-29-2006, 08:16 PM
Never , and I mean never, buy or cook instant grits. Some may like them, but most true southerners wouldn't dare. Either get the quick grits or the longer cooking grits. I still like to cook my quick grits longer than is called for.



Buy the instant grits and cook them like the quick grits. I like mine cooked longer too, so this shortens it to the time it is *supposed* to be for the quick ones. (And then they are creamy and yuuuuuuuuummmmy) Hope that made sense! LOL!

Disneyholic
12-29-2006, 08:33 PM
Love Cream of Wheat, HATE Grits. Had them twice in my life. Once in Florida in 1970 when I was down there with my High School Band for the Orange Bowl & Parade. We had them at breakfast. Only had them the first day because they were soooo gross. The rest of the breakfast wasn't much better (greasy, soggy bacon and scrambled eggs that tasted like they had been made from dried egg powder) The second time, my youngest DB made me breakfast. I should have known something was up cause he never made me breakfast or anything else for that matter. He told me he had made cream of wheat, but as soon as I had the first spoonful in my mouth I knew he had lied to me. He knew of my experience from Florida with grits and decided to have some fun with it. You would think I would learn not to trust him, but at his wedding the next year I was drinking Boone's Farm Apple Wine and the bottle was empty. He hands me a shot glass and says he just emptied the bottle into it. Of course it wasn't wine, it was straight whiskey. I spent the next 5 min. with my mouth under the kitchen faucet trying to get rid of the burn.

Grace&Carolinesmom
12-29-2006, 09:09 PM
Another tip on cooking GOOD grits....use a large wire wisk. When your water comes to a boil, slowly add the grits while quickly wisking the water and grits mixture in the pot. While cooking the grits (for a minimum 20 minutes)use the wisk for stirring too. I don't use a spoon at all until I am ready to transfer the grits to a bowl for some delicious eats. I also like the eggs mix-in version too (although I have to use egg beaters for other reasons...) well...basically I like to mix in any and all breakfast items on my plate...cheese, bacon. eggs, sausage, ham, etc except for the toast, although you can dip the toast into the grits mixture for more yummy fun:thumbsup2