|
||||||||
Grits |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Jul 2005
Location: Bristol
Posts: 2,499
|
Grits
has anyone tried grits? i know it is quite popular in america, but not seen any over here. is it like porridge?
|
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Dec 2006
Location: Houston, Texas
Posts: 379
|
Grits is one of those things you either really like or really hate, I think.
I like them but have to be in the mood for them and they have to have lots of butter and some salt and pepper. They're not like porridge in the way that they're a bit..well, grittier. lol. It's ground up hominy corn so that's where the texture comes from. I've had bad grits before, so not all grits are the same. But when they're good, they're really good.
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Just like polenta, same stuff I think? They are a vehicle for whatever flavour you want to add. I recently had crab, lobster, scallops and jumbo shrimp in a cream sauce over Anson Mill Heirloom grits and it was one of the nicest things i've ever eaten. On the other hand I had a bowl of grits with breakfast in a Waffle House in Alabama and I gagged.
|
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jan 2008
Posts: 3,840
|
They are always mentioned in John Grisham books. I've always wondered what they were and thought they were like toast
![]() http://en.wikipedia.org/wiki/Grits |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
|
Yes, I tried some at the famous Sylvia's restaurant in Harlem. Didn't like 'em much, the fried chicken and potato salad was bloody beautiful though.
http://www.sylviassoulfood.com/ |
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Jun 2004
Posts: 19,660
|
I would love to try it, I've come across it when reading/watching American stuff. I wonder if it is sold here . . . or online?!
|
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jun 2004
Location: Worcestershire
Posts: 59,800
|
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Jun 2004
Posts: 19,660
|
Quote:
|
|
|
|
|
|
#9 |
|
Inactive Member
Join Date: Dec 2008
Location: North By North-West
Posts: 365
|
Disgusting Stuff.
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: Jul 2005
Location: Bristol
Posts: 2,499
|
so is it more of a breakfast food?
|
|
|
|
|
|
#11 |
|
Forum Member
Join Date: May 2007
Location: Inside the glove of negativity
Posts: 11,123
|
Quote:
so is it more of a breakfast food?
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Jun 2004
Posts: 19,660
|
Quote:
I watched that recent Britney Spears programme and she had cheese grits for breakfast
![]()
|
|
|
|
|
|
#13 |
|
Forum Member
Join Date: May 2007
Location: Inside the glove of negativity
Posts: 11,123
|
Quote:
I think I saw a clip of that. Her father made it for her and he used velveeta cheese slices. It made me want to try grits even more!
![]() ![]()
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Mar 2005
Location: By the Sea
Posts: 24,199
|
Quote:
has anyone tried grits? i know it is quite popular in america, but not seen any over here. is it like porridge?
It is quite gritty. I make a type of porridge with mine and top it with maple syrup. Plain grits can be quite bland but with flavouring, it can make a nice change. In the US, they have cheese, bacon and other flavours. It is like having mash or rice, alone they can be bland but with flavours, they can be great. |
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Nov 2002
Posts: 76,851
|
Quote:
They are always mentioned in John Grisham books. I've always wondered what they were and thought they were like toast
![]() I thought they were Pork.......you know, the gristly bits that are left over when you're down to the bare bones of the pig...........
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Dec 2006
Location: Houston, Texas
Posts: 379
|
Quote:
I think I saw a clip of that. Her father made it for her and he used velveeta cheese slices. It made me want to try grits even more!
![]() (that's the closest I could get to a throw-up smiley ) lol
|
|
|
|
|
|
#17 |
|
Forum Member
Join Date: Jul 2007
Posts: 1,939
|
Quote:
The nearest thing here is polenta which is finely ground corn and can be used to make cornbread.
It is quite gritty. I make a type of porridge with mine and top it with maple syrup. Plain grits can be quite bland but with flavouring, it can make a nice change. In the US, they have cheese, bacon and other flavours. It is like having mash or rice, alone they can be bland but with flavours, they can be great.
|
|
|
|
|
|
#18 |
|
Forum Member
Join Date: Jun 2004
Posts: 19,660
|
Quote:
There was me thinking you were a woman of taste
![]() ![]() I have a weakness for tacky things .
|
|
|
|
|
|
#19 |
|
Forum Member
Join Date: Jul 2008
Posts: 594
|
mmm just seen the picture......not very appealing. i never thought i would ever say this but it looks like theres way to much butter in the bowl.
that could explain why some of the american nation are some what larger than life. |
|
|
|
![]() |
|
All times are GMT. The time now is 17:30.


I like them but have to be in the mood for them and they have to have lots of butter and some salt and pepper. They're not like porridge in the way that they're a bit..well, grittier. lol. It's ground up hominy corn so that's where the texture comes from. I've had bad grits before, so not all grits are the same. But when they're good, they're really good.