I love them sweet but not savory. Brown sugar, Honey, butter, cream, or any combo of the above and I'm all in. You start putting salt and pepper, cheese, or crustaceans in them and I'm less enthused...
Grits. Yeah Or Nay?
- Thread starter NHHEMI
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For eons, the native Inuit of the arctic survived on three foods alone. Fish, seal, and the occasional polar bear (seal blubber has vitamin c). When the british came to the arctic exploring for the Northwest Passage they met the natives and gave them candy. The Inuit were disgusted by the stuff. Yep, disgusted by candy.
Which illustrates that dietary preference is entirely due to previous conditioning. Whatever you're used to eating is what you like to eat.
The standard American diet (SAD) is almost entirely composed of refined sugar and fat, calorie wise. That's what corporate food giants have marketed to us. Almost without exception, for everybody I know, what they like has almost all the calories coming from fat or refined sugar or both. Check your own preferences. You'll find the same. And this accounts for the tsunami of obesity and dietary diseases epidemic in the west. (see nutritionfacts.org)
I eat for my health not happiness. I eat a whole food plant based (WFPB) diet. Grits and polenta are a whole plant food. Absolutely delicious.
Which illustrates that dietary preference is entirely due to previous conditioning. Whatever you're used to eating is what you like to eat.
The standard American diet (SAD) is almost entirely composed of refined sugar and fat, calorie wise. That's what corporate food giants have marketed to us. Almost without exception, for everybody I know, what they like has almost all the calories coming from fat or refined sugar or both. Check your own preferences. You'll find the same. And this accounts for the tsunami of obesity and dietary diseases epidemic in the west. (see nutritionfacts.org)
I eat for my health not happiness. I eat a whole food plant based (WFPB) diet. Grits and polenta are a whole plant food. Absolutely delicious.
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Originally Posted By: NormanBuntz
Don't forget the trial scene about cooking grits in "My Cousin Vinnie."
Haha CLASSIC!!
Don't forget the trial scene about cooking grits in "My Cousin Vinnie."
Haha CLASSIC!!
Funny that I saw this post. I eat Bobs Red mill oatmeal every morning. Thought I would try out some other hot cereals when at the store. I saw grits with all the other hot cereals. cooked some up and tried it with brown sugar and milk. I will have to try it with some other things as well.
There all right, I could live without them but I wouldn't reject them when offered some. I see it as one of those ever so often meals and I can understand why people see them as bland. Some people just like them plain or with a little butter.
I think it's just one of those aquired tastes type of things. When I was a kid my mother was always making red beans and rice. I very much disliked them but over the years my opinion of them changed. Kind of like seafood and fish my last name is Fisher I love fishing I love setting out crab traps but I can't stand the taste of seafod. I don't like fish much either.
I think it's just one of those aquired tastes type of things. When I was a kid my mother was always making red beans and rice. I very much disliked them but over the years my opinion of them changed. Kind of like seafood and fish my last name is Fisher I love fishing I love setting out crab traps but I can't stand the taste of seafod. I don't like fish much either.
Regular old (breakfast) grits like I would make at home or in a diner...no thanks.
Fancy it up a bit as a side dish in a nice restaurant and I'm in. They're pretty versatile. From what I'm told, grits and Polenta are basically the same thing.
Fancy it up a bit as a side dish in a nice restaurant and I'm in. They're pretty versatile. From what I'm told, grits and Polenta are basically the same thing.
Originally Posted By: NHHEMI
like Italians with Polenta( another yuck from me ).
[off-topic]
...a bit north-er...
Romanian village polenta=mamaliga
really THICK polenta (big grits of corn)
consistency is not the polenta MUSH, but more like a bread.
you cut it with a string
made over fire in a cast iron pot.
you boil the freshly milk from cow over the remaining crust in the cast iron pot (please use a strainer, unless you like hay+doodoo)
get a spoon , a ceramic bowl, fresh steamy milk and a big dolop of the thick mamaliga
mmm mm mmmmmmm
...
i remember you are a good cheese afficionado:
sheperds version:
for water they use the "watery" stuff left after making cheese (my brain is in winter nap mode, sorry), then when the mix is done cooking, they mix crispy bacon/pieces of cooked sheep and smelly sharp cheese
you probably eat it holding your nose, but from the cast iron pot/over the fire will always be really flavorful (not able to replicate home...)
[/off-topic]
wife makes the gluten free (celiac family) for the kiddos: either regular rice grits + salt + milk
or
regular rice grits + pinch of salt + milk + maple syrup/jam/marmelade
it is the go to quick-in-the-morning instead of sugary gluten-free cereals...
like Italians with Polenta( another yuck from me ).
[off-topic]
...a bit north-er...
Romanian village polenta=mamaliga
really THICK polenta (big grits of corn)
consistency is not the polenta MUSH, but more like a bread.
you cut it with a string
made over fire in a cast iron pot.
you boil the freshly milk from cow over the remaining crust in the cast iron pot (please use a strainer, unless you like hay+doodoo)
get a spoon , a ceramic bowl, fresh steamy milk and a big dolop of the thick mamaliga
mmm mm mmmmmmm
...
i remember you are a good cheese afficionado:
sheperds version:
for water they use the "watery" stuff left after making cheese (my brain is in winter nap mode, sorry), then when the mix is done cooking, they mix crispy bacon/pieces of cooked sheep and smelly sharp cheese
you probably eat it holding your nose, but from the cast iron pot/over the fire will always be really flavorful (not able to replicate home...)
[/off-topic]
wife makes the gluten free (celiac family) for the kiddos: either regular rice grits + salt + milk
or
regular rice grits + pinch of salt + milk + maple syrup/jam/marmelade
it is the go to quick-in-the-morning instead of sugary gluten-free cereals...
Thanks for the replies all. Appreciate it. Going to make a few replies/comments here in one post vs. a bunch of individual posts to address some things...
No, I am not a picky eater as one poster said. To the contrary I have a diverse range of foods I like. Certain things however, due to their texture/consistency or funky flavor, just turn me off. With Grits it isn't so much that they are bland it is more the texture/consistency. Mostly it is the "grit" in the Grits. Makes me feel like I am having a meal at the beach with sand in it. No matter where I have had Grits, be it a restaurant or prepared at home by a true Southern cook, they all have been "gritty" to me. Must be where the name comes from. As I said, I can choke them down with a sauce or gravy on them but even that is hard.
No, I do not like Polenta and yes I know it is basically the same thing as Grits( don't recall any Polenta I have eaten being "gritty" like Grits however ). As I understand it, the difference between the two is the number of milling cycles and size of the grind. Polenta is much finer. I am just not a big corn meal flavor person I guess. Not a big corn bread fan either although I am told by many I make the best they have ever had. Love me some cornmeal used in my dredge for fried seafood and onion rings but not a fan otherwise it seems.
Many have said to be sure it is slow cooked and not quick grits. I did mention I knew that and had eaten them. Again, I have had them in VA, NC, SC, and GA. Those folks know to use the real thing.
As I said, and many have echoed, it probably has a lot to do with what you are brought up on as a kid. I am sure there are staples from my childhood and the New England area I like that others don't. There was no judgment in my post. I am just curious how people can rave about them the way they do. That "gritty" sand like texture just turns me off so bad.
Oh, one poster mentioned they had the Grits at Cracker Barrel. I must say of all the Grits I have ever tried the ones there( regardless of location )have been the worst for me. Like eating a big bowl of sheetrock compound with sand mixed in. Wasn't sure if I was supposed to eat it or do a textured surface on the ceiling with it. Just HORRIBLE! I actually tell the waitress not to bring them now. Just a waste of food to do so as I won't touch them.
Someone said something about they assumed I was not a fan of Cream Of Wheat either. While I am not sure what a wheat product has to do with a discussion on Grits that is made from corn the answer is no I do not like COW. FWIW I do love oatmeal however.
Thanks again to all.
No, I am not a picky eater as one poster said. To the contrary I have a diverse range of foods I like. Certain things however, due to their texture/consistency or funky flavor, just turn me off. With Grits it isn't so much that they are bland it is more the texture/consistency. Mostly it is the "grit" in the Grits. Makes me feel like I am having a meal at the beach with sand in it. No matter where I have had Grits, be it a restaurant or prepared at home by a true Southern cook, they all have been "gritty" to me. Must be where the name comes from. As I said, I can choke them down with a sauce or gravy on them but even that is hard.
No, I do not like Polenta and yes I know it is basically the same thing as Grits( don't recall any Polenta I have eaten being "gritty" like Grits however ). As I understand it, the difference between the two is the number of milling cycles and size of the grind. Polenta is much finer. I am just not a big corn meal flavor person I guess. Not a big corn bread fan either although I am told by many I make the best they have ever had. Love me some cornmeal used in my dredge for fried seafood and onion rings but not a fan otherwise it seems.
Many have said to be sure it is slow cooked and not quick grits. I did mention I knew that and had eaten them. Again, I have had them in VA, NC, SC, and GA. Those folks know to use the real thing.
As I said, and many have echoed, it probably has a lot to do with what you are brought up on as a kid. I am sure there are staples from my childhood and the New England area I like that others don't. There was no judgment in my post. I am just curious how people can rave about them the way they do. That "gritty" sand like texture just turns me off so bad.
Oh, one poster mentioned they had the Grits at Cracker Barrel. I must say of all the Grits I have ever tried the ones there( regardless of location )have been the worst for me. Like eating a big bowl of sheetrock compound with sand mixed in. Wasn't sure if I was supposed to eat it or do a textured surface on the ceiling with it. Just HORRIBLE! I actually tell the waitress not to bring them now. Just a waste of food to do so as I won't touch them.
Someone said something about they assumed I was not a fan of Cream Of Wheat either. While I am not sure what a wheat product has to do with a discussion on Grits that is made from corn the answer is no I do not like COW. FWIW I do love oatmeal however.
Thanks again to all.
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FWIW, I just thought of something I like very much that uses cornmeal as a base. Wanted to edit my comments above but ran out of time. It also just happens to be a New England old timey staple that many people have never heard of and probably wouldn't like. It is Indian Pudding.
Indian Pudding is a baked dessert that is made from various things but is corn meal and molasses based. I actually like it despite the strong flavor. My Grandmother made it all the time. I have her recipe here somewhere and might just dust it off and make one for Thanksgiving as a family treat. Lost Dad 2 years ago and my oldest Sister last year so the holidays have been rough lately. Maybe this will bring some good thoughts and cheer this year.
Indian Pudding is a baked dessert that is made from various things but is corn meal and molasses based. I actually like it despite the strong flavor. My Grandmother made it all the time. I have her recipe here somewhere and might just dust it off and make one for Thanksgiving as a family treat. Lost Dad 2 years ago and my oldest Sister last year so the holidays have been rough lately. Maybe this will bring some good thoughts and cheer this year.
I love grits! I just use Quaker Instant grits (Yea, I know...), add 1 slice of Kraft singles cheese (it melts perfectly into the grits) and season with Emeril's Essence (paprika based). I like it with an over easy egg on top - the yoke runs out into the grits.
If you like cheesy grits, try this recipe out, it's awesome!
If you like cheesy grits, try this recipe out, it's awesome!
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I like grits. I am from the South, but it's not because of that. I just like them. I am a picky eater and there are plenty of traditional Southern foods that I don't like. Grits are definitely on the menu for me though.
I even like instant grits for what they are. I don't particularly enjoy cooking, so instant grits serve a purpose.
I prefer thicker consistency, but not too thick to dip a biscuit in. I like to mix them with scrambled eggs too. Usually butter is the only thing added for flavor.
Jack's, a regional fast food chain, has pretty good grits most of the time.
I can understand how some people wouldn't like grits. Everybody likes/dislikes different things. I am very particular about texture and smell. For whatever reason, grits don't bother me. On the other hand, basically all seafood does. Fish is something I have to choke down and haven't eaten in years, no matter what kind or how it is cooked, but I do understand why people like it. Different strokes for different folks.
I even like instant grits for what they are. I don't particularly enjoy cooking, so instant grits serve a purpose.
I prefer thicker consistency, but not too thick to dip a biscuit in. I like to mix them with scrambled eggs too. Usually butter is the only thing added for flavor.
Jack's, a regional fast food chain, has pretty good grits most of the time.
I can understand how some people wouldn't like grits. Everybody likes/dislikes different things. I am very particular about texture and smell. For whatever reason, grits don't bother me. On the other hand, basically all seafood does. Fish is something I have to choke down and haven't eaten in years, no matter what kind or how it is cooked, but I do understand why people like it. Different strokes for different folks.
Discovered grits whilst roving with E-28ers. Plain is fine to eat under a couple of sunny side eggs. Tabasco to taste.. Thats how my grits were served. . Whats not to like? At home , I conquered that quickly My base is a 1/2 cup of Bob's Red Mill to a pint of boiling water. Sometimes cheese, peppers corn, peas, string beans sour cream a little hot pepper for heat. Use the contents of your fridge as a palette
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Originally Posted By: NibbanaBanana
For eons, the native Inuit of the arctic survived on three foods alone. Fish, seal, and the occasional polar bear (seal blubber has vitamin c). When the british came to the arctic exploring for the Northwest Passage they met the natives and gave them candy. The Inuit were disgusted by the stuff. Yep, disgusted by candy.
Which illustrates that dietary preference is entirely due to previous conditioning. Whatever you're used to eating is what you like to eat.
The standard American diet (SAD) is almost entirely composed of refined sugar and fat, calorie wise. That's what corporate food giants have marketed to us. Almost without exception, for everybody I know, what they like has almost all the calories coming from fat or refined sugar or both. Check your own preferences. You'll find the same. And this accounts for the tsunami of obesity and dietary diseases epidemic in the west. (see nutritionfacts.org)
I eat for my health not happiness. I eat a whole food plant based (WFPB) diet. Grits and polenta are a whole plant food. Absolutely delicious.
Nah Polar Bear!? No thanks. Seal is good, Fish is OK, given the choice my family prefers moose, deer, and caribou.
For eons, the native Inuit of the arctic survived on three foods alone. Fish, seal, and the occasional polar bear (seal blubber has vitamin c). When the british came to the arctic exploring for the Northwest Passage they met the natives and gave them candy. The Inuit were disgusted by the stuff. Yep, disgusted by candy.
Which illustrates that dietary preference is entirely due to previous conditioning. Whatever you're used to eating is what you like to eat.
The standard American diet (SAD) is almost entirely composed of refined sugar and fat, calorie wise. That's what corporate food giants have marketed to us. Almost without exception, for everybody I know, what they like has almost all the calories coming from fat or refined sugar or both. Check your own preferences. You'll find the same. And this accounts for the tsunami of obesity and dietary diseases epidemic in the west. (see nutritionfacts.org)
I eat for my health not happiness. I eat a whole food plant based (WFPB) diet. Grits and polenta are a whole plant food. Absolutely delicious.
Nah Polar Bear!? No thanks. Seal is good, Fish is OK, given the choice my family prefers moose, deer, and caribou.
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I just added grits to my grocery list
I think the Army may have ruined them for me LOL- Joined
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When the Union army swept through the South during Civil War looking for food along the way they left the corn behind, because it was considered livestock food. That corn kept a lot of people alive, so South has had fondness for that animal feed ever since.
Grits were my favorite part of the fish fries my parents had when I was a kid. Fried catfish (yuck) hushpuppies, mustard greens, and grits with butter. Delicious. Lots of corn in a southerner's diet.
Tried them once and vowed to never eat again.
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