1. I have eaten grits since I was a child. My dad was Air Force and he had to move his family around a lot. More than once he was stationed in a southern state. Maybe it was there my mom started making grits. She had two versions. The first was the more or less basic version cooked n water in a sauce pan until thickened. My dad would eat it plain with milk. Some of us would put butter on it and sprinkle sugar on it before pouring milk over it.
2 The second version my mom made was when she would take the pan of cooked grits, let it cool a bit and then put it in a loaf pan. She’s put the loaf pan in the refrigerator. The next morning she’d turn the grits out of the loaf pan, slice it and then flour and egg batter each slice before frying them slightly - fried grits. We’d put butter and maple syrup on them.
3. Over the years I had run across the name of the dish “shrimp and grits”. I actually never thought much of the idea. Then finally just this past March I was at a Cajun restaurant and seeing Shrimp and Grits on the menu I decided to try it. Yes it was spicy and even after I was full I wanted more, it was soooo good.
There is a restaurant here, that is fancy ‘upper class’ pricey and we eat there maybe once a year on our anniversary.
They have ‘Shrimp and Grits’ that are to die for!.........
My mom used to make fried grits too.
Love grits.. but not as much as purple hull peas with sweet cornbread.
I’ve been doing that second version for many years, except using plain old yellow cornmeal. I’ve always called it “fried mush”. Best to use a very hot cast-iron skillet, to get it good and crisp.
...would take the pan of cooked grits, let it cool a bit and then put it in a loaf pan. She’s put the loaf pan in the refrigerator. The next morning she’d turn the grits out of the loaf pan, slice it and then flour and egg batter each slice before frying them slightly - fried grits. We’d put butter and maple syrup on them.
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I’ve done that with Cream of Wheat.
Good stuff.