Grits! What about them?
By Xenonlit
Grits are a form of dried, ground corn that has the germ stripped out. This cereal like food is a mystery to cultures that are unaware of the beauty of white or yellow corn meal grits.
"Grits? What are grits?" is a question that is usually accompanied by a chuckle and a grin. But when this delightful and nutritious substance is fixed up with a dollop of butter, a sprinkle of salt and and a grind or two of freshly ground pepper, magic happens. Grits become the comfort food of all comfort foods.
Some cultures add sugar to sweeten their grits as they would oatmeal or other cooked cereals, but that is a rarity.
Grits are packed with enough Iron, Thiamin, Ribovlavin, Niacin and Folic Acid to replace meat. The grits are enriched nutrition to serve as a hearty meal. For more nutrition or fiber, add a teaspoon of fresh wheat germ and/or a teaspoon of Benefiber.
When served with an egg or two, some fruit, and a bit of sausage or bacon, a person can go for hours before any true cravings or hunger pangs start to rise.
When the grits are cooked to perfection, they can go into two directions.
The grits can be eaten right away or they can be put in a container to cool and solidify. The creamy starches form a bond to create a solid block of grits that can be sliced, then grilled or fried.
It is best to make thicker grits for frying or grilling.
The Italians do the same thing with ground corn cereal and they call it "Polenta".
Cooking The Grits
It all depends on whether stiff and thick, or creamy and thin grits are desired.
Start with the package directions and measure both grits and water. Over time, the measuring will not be needed.
Bring the water to a boil and add the grits.
Add salt and an optional dollop of butter or butter substitute.
Cook for the recommended time and texture. Some like their grits a bit al dente. Cook a little longer for softer grits.
For truly creamy grits, start them in cold water, which will loosen more starch and create a creamier texture.
Serve immediately with the desired additions:
Butter
Grilled or boiled shrimps
Salsa
Sugar instead of salt and pepper
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Comments
This is such a well done hub! I love and adore grits... it's the Oklahoma girl in me. I like mine with butter and a little sweetener. They have that sweet and salty taste that way. Now you're making me crave biscuits and gravy! Man, I'm hungry. Clicked all the knobs and twiddly bits.
You are so right, grareas. Sugar is such a crime. But I have never tried anything but butter, salt and pepper. That is probably because I'm so hungry that the grits are gone before any of that other stuff can happen.
Best with cheese, bacon bits, chopped green onion, and Tapatio (Mexican hot sauce). We have locally ground yellow grits in North Carolina that are wonderful. People who think grits are horrible have never had them prepared flavorfully, or cooked enough not to be too grainy. Putting sweet stuff on grits is a sacrilege. That goes on cream of wheat, not grits.
ChaplinSpeaks: from South Carolina, grits should be in your DNA! And extra sharp cheddar is the only way to go with cheese grits and cheese eggs.
Grits - the ultimate comfort food!! I eat mine by the bowl with some shredded extra sharp cheddar cheese mixed in. Yum! Thanks for pointing out the nutritional value. Great Hub!
"What is a grit?" - Joe Pesci in My Cousin Vinny movie
Danette, that is understandable. Once you have a bad experience with eating something, it's impossible to get rid of the trauma! I am that way with rabbit.
I hate grits! LOL The first time I had them, I had just arrived in bootcamp. I was going through the chow line and, feeling a little homesick already, decided I would have some oatmeal(and I don't even like oatmeal either). I took one spoonful and spit it back out. My husband, who was born and raised in the south, (I'm from the north) of course grew up on grits. Our sons like grits too. And my mother, who was Italian, of course called it polenta.
Nicely written hub though, regardless of my personal opinion of grits :)
I am a stranger to grits, and have been eating them when I have the chance. I find it interesting--the fact that Italians call it polenta. Either way, I can't get hubby to eat grits or polenta, so it's me by my lonesome. I remember eating them at Denny's in Monterey, and a woman told me not to eat them again. At least, not there. I had to laugh. Voted up and everything else!
Xenonlit 4 months ago
Thanks, Wordscribe. I can't believe how many people think that grits are not nutritious and good for us! It is good to hear from another grits fan. Now as the biscuits and gravy, thank God I already ate dinner!