chilehed
Veteran
Butter and sugar?? INFIDELS!!!
Old-fashioned slow-cook grits only. No instant or quick-grits allowed in my house.
3 tbsp grits, 1 cup of water, dash of salt. Microwave 8 minutes at 40% (adjust for your microwave and altitude) until done - not soupy, but not all thick and pasty either. Butter, black pepper.
Red-eye gravy is great. After cooking the ham I add just a touch of flour to the fat to make a dark roux, and in addition to the coffee I add a bit of sage, black and cayenne pepper, and Worchestershire sauce. Add this to a plate of grits and refried beans and you've got a great breakfast for a day outdoors.
If you like polenta I imagine that your favorite recipie should work with grits as well. They're both corn meal, the biggest difference is that grits are made from hominy.
Old-fashioned slow-cook grits only. No instant or quick-grits allowed in my house.
3 tbsp grits, 1 cup of water, dash of salt. Microwave 8 minutes at 40% (adjust for your microwave and altitude) until done - not soupy, but not all thick and pasty either. Butter, black pepper.
Red-eye gravy is great. After cooking the ham I add just a touch of flour to the fat to make a dark roux, and in addition to the coffee I add a bit of sage, black and cayenne pepper, and Worchestershire sauce. Add this to a plate of grits and refried beans and you've got a great breakfast for a day outdoors.
If you like polenta I imagine that your favorite recipie should work with grits as well. They're both corn meal, the biggest difference is that grits are made from hominy.
Upvote
0