It's no holiday without the cheese grits

St. Petersburg Times ^ | November 27, 2003 | COLLEEN JENKINS

[patton]

Kentucky, again.

[Leroy S. Mort]

Great Link! While there, I also checked out the great mayonnaise debate and was shocked, I tell you, shocked, to find Miracle Whip preferred by some over Duke's and Hellmann's (the only true mayonnaise).

One fiesty Hellmann's fan allowed that:

Miracle Whip is the Cheez Whiz of white spreadables. Put a bowl of it in your yard and the bugs and animals won't touch it. In West Hollywood they use it as a "personal lubricant".

[dawn53]

We eat cheese grits, but only with fried mullet, hush puppies, and coleslaw.

Yummmmm. Good ole Florida cracker meal.

[ghostrider]

Last week at an office luncheon, they served Fried catfish, fried redfish, cheese grits, hush puppys, baked beans and cold slaw. AWESOME!

[lonestar]

My favorite meal was hot water cornbread made with and fried in bacon grease and served with navy bean soup and greens. yum.

Now you're talkin'!

[lonestar]

Where's the recipe?

[Ol' Sox]

Grits were a yankee food before they were a southern dish.

...and I still haven't heard so much as a Thank-You!

[Caipirabob]

You're not really Southern until you've fried your cheese grits in the leftover bacon-fat that you've kept in the fridge for a few weeks. We have our standards, you know.

*Sigh* I remember mom's Sunday Breakfast. 12 different platters including fresh baked items and everything else dipped or fried in lard. I remember the crackling sound that filled the kitchen. Sadly, that was our arteries, but it was good eatin'...

[oyez]

You owe me a keyboard.

Anyho, There was once a creole style restaurant here locally that served cheese grits on their breakfast menu. That with their eggs Benedict was worth fighting over.

[balrog666]

Cheese grits! LOL! I was already making some as I read.

You ought to try spicing them up with ground red pepper and Mahon or Manchego cheese!

[Mercat]

If anyone has the definitive recipe for hot water cornbread, please email me. I've tried several times to duplicate my mother's recipe (she never used one written down of course) and she's passed. My attempts are usually soggy and/or burned not crispy. It may require an old and heavily seasoned cast iron skillet.

[lonestar]

My aunt makes the best. When she gets home I'll write down what she does. There is no recipe.

[skinkinthegrass]

In West Hollywood they use it as a "personal lubricant".

ROFLPIMP!...I'll never forget that bit of info., when I make a sandwiches :))

[skinkinthegrass]

*Sigh* I remember mom's Sunday Breakfast. 12 different platters including fresh baked items and everything else dipped or fried in lard. I remember the crackling sound that filled the kitchen. Sadly, that was our arteries, but it was good eatin'...

hahahahaha! :)

[deport]

Several hot water cornbread recipes but don't know about them

[uglybiker]

Warning: This food definitely will raise your cholesterol levels.

PING!

Maybe this can be the start of some good holiday "my-diet-can-go-to-hell" type recipes. ;-)

[cyborg]

Or... Atkins be darned it's thankgiving day recipes

[LouD]

I've never grilled grits, but I have grilled polenta - It's a good use for th leftovers.

As a northerner, I never had grits before I joined the Army. I usually had them with biscuit gravy on top (I know, but I'm a northerner, so it's expected) but the mess sergeant never offered to grill them for me. ;-)

[bicycle thug]

I never ate them until the Army as well. As far as Army cuisine goes I always hated the overcooked vegtables, cooking eggs in bacon grease, and boiling meat not meant to be boiled.

I never eat grits now, after all; cream of wheat is much better, and can be mixed with milk and honey better then those incomprihensible grits.

I grew up in New England, and they know better than to eat that sort of thing generally there.

[FreedomPoster]

Here's a secret - Japanese rice cookers, like my Zojirushi Neo-Fuzzy 10-cup, make killer grits cookers.

And grits come in a canvas bag from the mill, and most certainly *not* in a box that says "instant". Nora Mills is one of our favorite sources.

Just a couple of tips for grits rookies out there.