I’m revisiting a few thoughts about a favorite food of every Southerner, first posted a couple of years ago - but I could post this one every day and never get tired of the subject.
Salivating now. I've lived in Yankeeland for 40 years and haven't had a good bowl of grits. I can get frozen okra here, but oddlly it comes from China, so I'm not comfy with buying it.
We lived in Northern Ireland for 2 years and they did not sell grits anywhere. When family came to visit, they brought us a couple of bags that I rationed.
When we first returned to the US, I cooked them every day. I still have grits several days a week for breakfast....
Thank you for this today! I just got back from a long trip and guess what I’m having for breakfast?! I have a story to share:😊 When my husband was at Fort Bragg he was served grits in the mess hall. Being from West Virginia , he thought they were cream of wheat and doctored them up with sugar and cream. 🤔 Anyway, after a couple of horrifying bites he went back to ask what in the world those were! “Grits!” replied the cook. “Grits?! What are grits?!” asked the soldier. The cook looked puzzled and replied “Grits is grits!” 😁
They probably cooked the grits without salt, and grits cooked without salt is like iced tea made without sugar. It's no use adding it afterwards; it's never the same.
I am a Yankee but I married a guy from Louisiana who introduced me to Grits. We prefer the Palmetto white. He cooks them. A treat for me since he doesn't cook. I like to put maple cream and half and half on mine but he prefers butter and pepper. Good on a cold winter morning.
Love this one, Beth. It got my mental juices flowing with memories of how grits have been part of every era of my life.
I had never heard the term grits until late teens and I was off in the Navy, where it was served for breakfast in most of the 'Chow Halls'. Of course, those wee always the instant grits, which I had never had until then either.
Growing up, hominy was served for supper as much as for breakfast.
My Mom fixed what she called "Fish Roe and Hominy". During spawning season, nets would be stretched across the Edisto River near Jacksonboro to snag the spawning Shad and harvest their roe (eggs). I guess back then it was sort of the "poor man's caviar". My Mom, along with countless others in the region, would saute the roe in butter in a cast iron skillet and serve it up with hominy (taste buds are salivating now).
Duplicate this with shrimp or fish (or any meat for that matter), add a fresh salad or just sliced tomatoes and you had a delicious meal.
We've lived "up Nawth" and "out West" throughout our marriage. This was mostly before we knew you could order genuine grits on the internet, so we would stock up when we came home for a visit.
An interesting story - when I got out of the Navy, I was on the West coast and decided to move up to Oregon where my cousin lived. A neighbor knew my Southern background and said she had a treat for me which she called Mexican Hominy. This was a casserole with congealed grits base (slowed cook with chicken broth and refrigerated), mixed with sour cream, pepper jack cheese, and rotel (or just chopped green chiles and diced tomatoes), then topped with shredded cheddar and baked. After Susan and I married and the kids came along, this became one of our favorites. So good.
We stop by the Marsh Hen Mill on the way to Brick House for their freshly ground yellow grits.
I could go on and on (as Southerners are known to do), but I know I would be preaching to the choir.
Thanks for dredging up the memories. Enjoyed the post.
I am a Southerner, but the best grits I’ve ever had was at Oak Alley on my honeymoon when we stayed at The Doctor’s House there. Not available for rent to my knowledge now, but each morning we would walk to the kitchen that is now a restaurant and eat a large breakfast made to order which included grits. I’m sure that I will make some good folks gag by saying this, but I love grits with sugar and butter. Probably my mom’s fault because that’s how I grew up eating them. I’m guilty of passing that down to my kids as well.
Nothing finer on a cool December day in lower Louisiana than sitting on a glassed in sun porch, eating a breakfast fit for royalty which included grits. Sorry y’all.
You know, I hated grits as a child and young adult. Then my daddy made some cheese grits one morning when I was visiting. Wow! I've been a fan ever since! My ex-husband (from Minnesota) used to order grits everywhere we went searching for "good grits" lol. I make cheese grits almost every Sunday morning now for my (Colorado born and raised) fiance, he loves them! I usually use a mix of sharp cheddar and smoked gouda. Try it, you'll like it!
Salivating now. I've lived in Yankeeland for 40 years and haven't had a good bowl of grits. I can get frozen okra here, but oddlly it comes from China, so I'm not comfy with buying it.
We lived in Northern Ireland for 2 years and they did not sell grits anywhere. When family came to visit, they brought us a couple of bags that I rationed.
When we first returned to the US, I cooked them every day. I still have grits several days a week for breakfast....
They don't know what they are missing!
I agree with Grizzard (wish more people today knew him) about instant grits. They are an abomination.
Thank you for this today! I just got back from a long trip and guess what I’m having for breakfast?! I have a story to share:😊 When my husband was at Fort Bragg he was served grits in the mess hall. Being from West Virginia , he thought they were cream of wheat and doctored them up with sugar and cream. 🤔 Anyway, after a couple of horrifying bites he went back to ask what in the world those were! “Grits!” replied the cook. “Grits?! What are grits?!” asked the soldier. The cook looked puzzled and replied “Grits is grits!” 😁
They probably cooked the grits without salt, and grits cooked without salt is like iced tea made without sugar. It's no use adding it afterwards; it's never the same.
I believe you’re correct! 😊 Mystery solved!
I am a Yankee but I married a guy from Louisiana who introduced me to Grits. We prefer the Palmetto white. He cooks them. A treat for me since he doesn't cook. I like to put maple cream and half and half on mine but he prefers butter and pepper. Good on a cold winter morning.
Love this one, Beth. It got my mental juices flowing with memories of how grits have been part of every era of my life.
I had never heard the term grits until late teens and I was off in the Navy, where it was served for breakfast in most of the 'Chow Halls'. Of course, those wee always the instant grits, which I had never had until then either.
Growing up, hominy was served for supper as much as for breakfast.
My Mom fixed what she called "Fish Roe and Hominy". During spawning season, nets would be stretched across the Edisto River near Jacksonboro to snag the spawning Shad and harvest their roe (eggs). I guess back then it was sort of the "poor man's caviar". My Mom, along with countless others in the region, would saute the roe in butter in a cast iron skillet and serve it up with hominy (taste buds are salivating now).
Duplicate this with shrimp or fish (or any meat for that matter), add a fresh salad or just sliced tomatoes and you had a delicious meal.
We've lived "up Nawth" and "out West" throughout our marriage. This was mostly before we knew you could order genuine grits on the internet, so we would stock up when we came home for a visit.
An interesting story - when I got out of the Navy, I was on the West coast and decided to move up to Oregon where my cousin lived. A neighbor knew my Southern background and said she had a treat for me which she called Mexican Hominy. This was a casserole with congealed grits base (slowed cook with chicken broth and refrigerated), mixed with sour cream, pepper jack cheese, and rotel (or just chopped green chiles and diced tomatoes), then topped with shredded cheddar and baked. After Susan and I married and the kids came along, this became one of our favorites. So good.
We stop by the Marsh Hen Mill on the way to Brick House for their freshly ground yellow grits.
I could go on and on (as Southerners are known to do), but I know I would be preaching to the choir.
Thanks for dredging up the memories. Enjoyed the post.
I am a Southerner, but the best grits I’ve ever had was at Oak Alley on my honeymoon when we stayed at The Doctor’s House there. Not available for rent to my knowledge now, but each morning we would walk to the kitchen that is now a restaurant and eat a large breakfast made to order which included grits. I’m sure that I will make some good folks gag by saying this, but I love grits with sugar and butter. Probably my mom’s fault because that’s how I grew up eating them. I’m guilty of passing that down to my kids as well.
Nothing finer on a cool December day in lower Louisiana than sitting on a glassed in sun porch, eating a breakfast fit for royalty which included grits. Sorry y’all.
Louise's Kitchen... Black Mountain... a pot of grits... simmered in cream.... for hours....
Cream is essential in my humble opinion:-)))
<3
You know, I hated grits as a child and young adult. Then my daddy made some cheese grits one morning when I was visiting. Wow! I've been a fan ever since! My ex-husband (from Minnesota) used to order grits everywhere we went searching for "good grits" lol. I make cheese grits almost every Sunday morning now for my (Colorado born and raised) fiance, he loves them! I usually use a mix of sharp cheddar and smoked gouda. Try it, you'll like it!