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Check out my new signature. Our Joe Wrabek is a smart, smart man.

Ah, So,
But does Joe Wrabek even know what Grits are. And does He Know that old saying, It is good to be back in the South where Grits are definitely on the Menu ?

P.S. I'm from Ohio.

I do. I have even had grits that was (not were) tasty. Just not often.

Joe

Lottsa butter and pepper, Joe!




redwing

"My friend has a baby. I'm recording all the noises he makes so later I can ask him what he meant"

Stephen Wright

mmmm grits!

Cute quote, Joe Harris.

How this got started:

Is it proper English to say "grits are" or "grits is". The "other Joe" is the only person who has explained it the only way I could understand it. LOL! Therefore, IMHO, he's brilliant.

Pile them on for breakfast. Love to mix them with eggs. I also like them for dinner with gravy like mashed potatos.

Not that crazy about them myself, NaomiSue. Would like to make a grits casserole soon, though.

I didn't know they were made from corn till I was an adult. My Mamma could have said eat your grits. They're vegetables. I don't think she was aware of it herself, till later.

Reminds me of a story 'bout my younger days. We had a project going on in Ohio and were staying in a Holiday Inn. Each morning, we would sit at the same table and always seem to get the same waitress. I had persuaded a southern friend to wangle a menu from a southern Holiday Inn and brought it to the table.

Naturally, when I ordered grits, the nice lady said, "Sir, we don't serve grits!" I chimed in saying "sure you do... it's here on the menu." When I showed her, she nearly fainted... then, being aware she might cause a scene in the kitchen, we showed her where the menu was originally from and made her day.

Grits... I like 'em just about any way they are served... except cold... LOL!

Iv'e got a recipe for cheese grits here.

http://southerncookingeasyrecipes.blogspot.com/2008/06/fried-mullet-cheese-grits-pork-beans.html

Thanks, Ben. Will definitely peruse the recipe. Hey, I found a cookbook my sister gave me for Christmas 3 years ago that I'd never even looked at. When I was cleaning out cabinets, I unearthed it. Had forgotten all about it.

Great story, Dave. They don't really know what biscuits are up North, either. They call rolls biscuits. I bet I could make a mint up North if I had a restaurant.

Now, a grits casserole with lots of garden veggies and maybe some fish *would* be tasty. Might have to try that.

Joe

Go for it, Joe. LOL! You and fish.

Grits is good stuff. I can't find good grits very often though. Maybe I've gotten jaded or older but I think the grits just ain't as good. Now they need a lot of salt to make 'em good. Krystal makes good grits...better than Hardees and Burger King for sure. Milk and raw egg tend to make grits better.

Here's a simple recipe. Cook grits with salt, butter, and a couple of whole eggs. When the grits are done, take out the eggs, peel them and mash them back into the grits.

South of the Border Grits - Posted in the cooking forum under casseroles. From a cajun friend in Louisiana.

Trish:

One story leads to another when you're talkin' food. On our first trip to London, my wife and I were excited about having breakfast and having real English Muffins. To our chagrin, the waiter had never heard of them. The entire time we were in England we never saw them on a menu. I wonder if the name was "invented" by a resourceful colonist or if they have simply forgotten the recipe over there? Strange.

Earlier you said they (Grits) were made from corn. To the best of my knowledge, they are made from ground up Hominy... which I suppose is a member of the corn family. Believe it or not, a significant majority of Grits available today are converted in Cedar Rapids, Iowa. Clever, these Yankees!

My wife makes a Cheese Grits dish to die for.

I don't want raw egg in anything. I think if I were going to eat some grits, I might want a tsp of sugar or fruit in it.

Steve, will check out your recipe. Dave, if you get your wife's recipe post it on the forum for us. We love to eat around here.

P.S. I'll ask my British friends if they like grits and what they're called if they have them over there. You know we say alfredo sauce and they call it Beschemel.

If the grits are hot from the stove, the eggs will cook in them.

They would have to cook in there or I wouldn't eat them like that, Ben. I prefer scrambled eggs because they are well cooked. Occasionally, I'll eat a fried egg but the center needs to be cooked pretty thoroughly. I don't like them when they are runny.

Dave, here's what Wikipedia had to say:
http://en.wikipedia.org/wiki/Grits

Tricia, that was fascinating. And see, I was right--they do put seafood in their grits down in your part of the country. And the "nouvelle visqueen" folks even put veggies in.

The egg thing I understand. I do it when making fried rice. You get the rice (cooked in a big skillet) really hot, with all the water gone, then turn off the heat, crack a raw egg into it, and attack with a whisk (the way I attack, I have to clean the kitchen afterward). Done right, the egg appears to disappear--but everything in the skillet is coated with a thin film of *cooked* egg.

joe