What I do is...

One cup of (non-instant) grits to 4-5 cups of chicken broth. That is the beginning of shrimp and grits...

Oh child. Do not "dump" the grits in the boiling broth...sprinkle them in.

CW

quote:

shrimp and grits

The only preparation that results in me eating more than one bit of grits.

Grits alone are good. But as a base for shrimp, bacon and cheese = Wow.
I enjoy grits with a spoonful of gravy on top as well.

I throw them up against the refrigerator and see if they stick.

7.5 @ 25 degrees C

Well it would appear I like mine a bit stiffer than than industry norms.

Shrimps and grits are impossible for me to pass up. Strange as neither one are that high on my preferred foods list, sum of the parts is so much higher though.

Well, Bisley, I do like mine thick & lumpy...at the beginning. That is where butter shows its true purpose in life.
I tend to use a copious amount of butter to soften the grits, and use a bit of salt to flavor.

And this is why, at the age of 58, I do not eat grits that often anymore. I'm afraid I'll stroke out.
But I truly love grits.

Slightly stiffer than mashed potatoes with a bit of sharp cheddar cheese, butter, and a touch of garlic powder. Serve with either a sunny side up egg so the yolk runs into them or over soft (still a little runny) scrambled eggs.

Stiff enough fur the spoon to stand straight up, add a small pat of butter. When melted, stir. Now the slump is just right.

I know what a grit is, in principal but having read through the entire thread before I responded, I need some guidance first:

What is "Slump"?
What is Red-eyed gravy"
What the hell is "loose mashed potatoes"?
Ok, so "slump" is a term for concrete. Is that the amount of gravel or what?
grits + chicken broth for shrimp & grits AND don't dump but sprinkle. Ok but how does this impact the "Slump"? Slumping?
Who the heck eats "stiff" mashed potatoes?

I'm so confused!

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
You’re a Yankee, aren’t you.

I like my grits with about the same consistency as mortar. Plain grits with salt, pepper, and plenty of butter is my favorite, but adding cheese, bacon, and shrimp/scallops don't do no harm.

Grits is a Southern thang. At breakfast in the Army, the damnyankees would put their cigarettes out in the grits on their plates.

quote:

Originally posted by cne32507:
I've eaten grits all my life; good grits, so-so grits and awful grits. Our local Pensacola grits emporium, The Coffee Cup , has the slogan "No Grits, No Glory" but their grits have gone downhill in my opinion. A few years ago, I found grits nirvana: Palmetto Farms. Expensive for one bag, but worth it for grits paradise. Follow the recipe on the bag for the best grits you ever had. I have tried cooking other stone ground grits, but haven't found anything near as good. I can post the Pensacola Country Club recipe for Shrimp & Grits, if you wish.

Edit: I like mine a little on the thick side so the butter pat lubes it to just right.

how close are you to Tallahassee?

guy in that area runs a farm that does heirloom corn, and does cornmeal, and grits, from it,

they are fantastic!!!

he has started smoking some grits (unsure what wood is used ) for the local foodie places,

the smoked grits are supposedly devine, but I have not tried them yet

http://www.bumpyroadfarm.org/



by the way,

grits are cooked till they are the way you like them,
served with butter and pepper,
or cheese,

or whatever you like,

if you are taking the time to measure 'slump', you are wasting time you could be eating them

quote:

Originally posted by Shaql:
What is "Slump"?

quote:

Originally posted by sig operator:
Stiff enough fur the spoon to stand straight up, add a small pat of butter. When melted, stir. Now the slump is just right.

Perfect. I love Grits (Georgia Ice Cream).

I love my grits to run slightly but yet are firm. It is hard to describe, but any grits are better than no grits.

Good thickness grits are grits that will, if in a bowl about 2.5" deep or so, hold one of those cheap diner forks upright when released for at least a 5 second stint. This is just before adding in salt and butter to taste (which is a lot!).

If you have to eat your grits with a spoon, you did it wrong. If your grits seep between the teeth of the fork, you did it wrong. If you spill your grits and have to move the paper outta the way that's lying there 6" away, you did it wrong. If you put sugar in your grits, please step to the front of the "Shoot me please" line and sign right up. You should be able to use a trowel and build a wall with it, a delicious wall o' grits...


That is all.

quote:

Originally posted by erj_pilot:
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
You’re a Yankee, aren’t you.

I believe I'm a "damned yankee".

quote:

Originally posted by Shaql:

quote:

Originally posted by erj_pilot:
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
You’re a Yankee, aren’t you.

I believe I'm a "damned yankee".

Let's see:

Yankee Y or N?: Y

Abode is in the South Y or N?: Y

Check, you're a Damned Yankee. Congrats.