"Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?"
The author seems to be obsessed with “thick, creamy consistency.” I think that is his takeaway here.
1. They are GOOD.
2. See 1 above.
At the local place I go to for Breakfast, the Waitress always asks, Grits or Hash Browns? I always reply, Hash Browns.
Grits, more tasteless than Oatmeal. Yuck...
Next best thing to scrapple.
Grits, yes!
Wall paper paste with lumps.
And now I'm proud to say that I've been grits free almost 51 years.
The best thing about southern foods is that we don’t analyze it, we just eat it because ti tastes good.
Yes. Grits. Redneck soulfood!! I’m partial to the stone-ground yellow corn grits as sold by The Old Mill, Pigeon Forge, TN. Has a distinct corn taste not found in white grits.
https://shop.old-mill.com/collections/grains/products/yellow-grits
They’ve gotten a little too proud of their shipping rates, so I looked around and this substitute is just as tasty.
https://www.samsclub.com/p/prairie-mills-yellow-corn-grits-25-lb-bag/prod5460121
Betcha’ can’t eat just one!
I am so ashamed but I even like instant grits...
Grits, served with butter and brown sugar.
Making me hungry for shrimp and grits.
Origin
The dish came from a Native American Muskogee tribe's recipe in the 16th century, of Indian corn similar to hominy or maize. The Muskogee would grind the corn in a stone mill, giving it a “gritty” texture.[4] They were made using a stone-grounder. The colonists and settlers enjoyed the new staple with the local Native Americans and it became an American staple dish.[5]
At that time, the hominy for grits were ground on a stone mill. The ground hominy was then passed through screens, the finer sifted material used as grit meal, and the coarser as grits.[6] State law in South Carolina requires grits and rice meal to be enriched, similar to the requirement for flour.[7]
Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas to Washington D.C. that is sometimes called the "grits belt".[8] The state of Georgia declared grits to be its official prepared food in 2002.[9] A similar bill was introduced in South Carolina to name it the official state food,[10] but it did not advance.[11]
Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits.[7] Grits may be either yellow or white, depending on the color of the corn used. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits is sometimes called "speckled".[12]
Anyone that makes grits sweet by ANY means is not truly southern...lol... and I’ve never seen grits cooked in milk. My favorite grits are with butter, cheese, salt and pepper. Also, I hate runny grits. Like them semi-solid...nothing like cream of wheat...sigh
Great food to diet with as they are very filling!
Absolutely horrible, disgusting southern “dish”