It might come as a surprise but MN is not flush with grits. So, since this going to be Quacker oats brand(that’s got to be spelled wrong) or a trip to the internet’s. I am coming to the wisdom of SF.

How about a few ideas.

The best source is what we do here in the south, we find a nice grits tree and harvest them ourself, you can plant a tree but that takes time.

I was led to believe they were bushes. I’m reminded of this tragic year.
https://youtu.be/yflTu150QZw?si=J9bG2aXo97ZDfaZd

I am going to ask my dad later today, he makes the best grits I have ever had. Love me some Shrimp and Grits.

We eats grits often in our household (lots of butter and black pepper). We like Quaker's Old Fashioned Grits (not instant), it is actually decent. It can get lumpy, you have to work at it to smooth those out, but I have no problem eating it. Our preferred brand is Marsh Hen Mills White Grits, the texture and taste is better than Quakers, but twice the price ($8.00 vs. $4.00). We usually have the Marsh Mills on hand, but sometimes they run out and we'll get the Quakers for a change.

If you ever able to attend a fair, find the guy making kettle corn and ask them to buy their tailings, (waste) or whatever the word is for the bits that fall through. Some vendors down near the house have it bagged up already. Makes fantastic grits.

Otherwise find something like this, Yellow Hominy, which is essentially what you’d get from the kettle corn folks.

I personally always preferred yellow hominy.

Magic grits.
General Putnam Motel Diner
Whazoo City, Beechum County Alabama.

(47 miles south of Greenbow)

Not a huge fan, I can think of many better choices for Bfast

Google search "Food for the Southern Soul", they're in the low country of SC. They have the real deal, believe me.

Bellegarde bakery in New Orleans mills their own. Only place I’ll get them from now

First, don’t bother with quick or instant grits. You need some that have a recipe with 4:1 water:grits and cooks 20 minutes or so.

Weisenberger

Best source we’ve found!

quote:

Originally posted by Georgeair:
First, don’t bother with quick or instant grits. You need some that have a recipe with 4:1 water:grits and cooks 20 minutes or so.

Weisenberger

Best source we’ve found!

there hope this looks better.

Thanks order sent

This message has been edited. Last edited by: reflex/deflex 64,

Just checked with my Dad, he said most of the time he uses Jim Dandy brand grits. He said when he went in the Army he asked one of the guys from up north if he wanted some grits and he said sure I’ll try one. That and okra virtually unknown.

The Italians just LOVE them some Grits, however they call it Polenta just to be different.

My wife's a Yankee girl from PA, so she's not real fond of grits.

I generally get mine at restaurants when we go out for breakfast. And Oddball is right, butter and black pepper.

I can, but rarely have, eaten grits alone for my breakfast. I find them best with 2-3 sunny side up eggs, ham, sausage or bacon (or all three as I had yesterday) and buttered biscuits.

Bob

Ten-12 years ago, I went to breakfast at IHOP in BirmFuckingham, ALABAMA, and they did not have grits on the menu. They did not have grits not on the menu.
The waitress (didn t even call me 'Sweetie') said they had hash browns and bagels.

That s when I knew we'd lost the War of Northern Agression.

quote:

Ten-12 years ago, I went to breakfast at IHOP

Only Yankees and Damn Yankees eat at IHOP in B’ham. The correct answer for southern breakfast is Waffle House. I’ve had acceptable results with Quaker Oats.

Google "Bob's Red Mill". Great products. Probably available via Amazon.

I will put sautéed peppers, onion and breakfast sausage, along with a scrambled egg or two, and cheese all mixed in with grits. My wife, from NY, won't touch 'em. Won't touch okra, either.