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What's a grit?

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How do you take your gits?

  • With butter and sugar

  • With salt and pepper

  • Other...please post details!

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soblessed53

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Gazelle said:
You eat grits with ham and red eye gravy . . . never heard of using sugar . . . salt and butter is good . . . also grating sharp cheddar cheese into them and you can also bake them . . .
Click to expand...


Only had Red Eye gravy once(it was wonderful) but had it with a biscut. Grits to me,are exactly like Cream Of Wheat cereal,so if I ate them which I don't buy them, (my sister asked mom to when we were still at home,I would eat them with sugar AND milk,LOL!
 
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Gazelle

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Lordbay said:
My Wife came home the other day talking about cheese grits. That has been the only thing on my mind for the last couple of days. I guess I'm just going to have to break down and make some cheese grits.
Click to expand...

This is a wonderful way to prepare grits . . .
Baked Hominy

4 cups milk
1 teaspoon salt
1 cup hominy grits
2 eggs, slightly beaten
1 cup sharp cheddar cheese, grated
2 tablespoons butter

Combine Butter, milk, salt, and grits in a saucepan.

Bring to a boil.
Lower heat and simmer until thickened, stirring occasionally.
Add Cheese.
Allow 5 minutes for quick-cooking grits and 30 minutes for regular grits.
Stir a little of the grits in eggs; return to saucepan and mix well.
Pour into a buttered 1 quart casserole.

Bake in 350 F for 40 minutes or until lightly browned.
 
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Gazelle

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Lordbay said:
My Wife came home the other day talking about cheese grits. That has been the only thing on my mind for the last couple of days. I guess I'm just going to have to break down and make some cheese grits.
Click to expand...


3 1/2 cups whole milk
1/2 cup butter
1 1/4 cups stone-ground grits
salt and pepper, to taste
1/4 cup heavy cream

In large pot, heat milk and butter until simmering.

Add grits, whisking to prevent sticking to pan.

Cook for approximately 30 minutes stirring frequently.

Season with salt and pepper.

Cook until thick consistency .


Enjoy
 
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Gazelle

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Red Eye Gravy

2 (1 lb) ham steaks (1/2-inch thick)
1 1/2 cups milk
2 tablespoons vegetable oil, divided
1 cup strong black coffee
1/4 teaspoon pepper

Put the ham in a shallow container; pour milk over ham.

Cover and refrigerate 8 hours or overnight.

Remove ham from milk.

Cut slashes in fat to keep from curling.

Cook 1 slice of ham in 1 tablespoon oil in a heavy cast-iron skillet over low heat until light brown, turning once.

Remove from skillet and keep warm.

Drain off pan drippings and reserve for gravy.

Repeat procedure with remaining oil and ham.

Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.

Lower heat and simmer 3 minutes.

Serve gravy with ham and grits.
 
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ludovica

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WalksWithChrist

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ludovica said:
Well, Thats a surprise! I imagined they were some sort of bread-like stuff like bread rolls, crumpets or breakfast muffins
Click to expand...
No, those are biscuits!!




It's not uncommon for a biscuit to find its way into the same breakfast with a bowl of grits. lol
 
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WalksWithChrist

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