Is it obvious that DW is still asleep and I'm tapping my fingers on the table waiting?

I had a big bowl yesterday with strawberry jelly.

Pooh Bear

Come on and tell us your secret in cooking them.

I'm off for church, but I'm gonna git back here.

The reason people who try them in restaurants think they don't like them is because a lot of restaurants don't salt them. You have to salt the water you cook them in because you can add all the salt you want on your plate, but they aren't going to taste right.

Emeril taught us a "trick" and that is to put the grits in cold water and then put them on the stove. That way they don't form mini-vocanos that bubble up and get all over your stovetop. Sometimes Harry cooks them in milk instead of water--nice and creamy.

Just don't forget the salt!!

However, eating dry toast, or plain raw spinach is just fine with me. :)

Moni

Can't sugar it or cream it or anything it to change it enough to get me to eat it.

New thing aroudn here is pork and grits at Jim 'n Nicks every Tues.

Here's my grits and greens recipe:

3 cups milk
1 cup water Use chicken stock skip the bullion cubes
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ****Use good GLORY CANNED SEASON TURNIP ***
1 Tbsp. bacon drippings (or oil or butter) don't need *if you use Gloryi which is already seasoned perfectly
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

It's a short drive for us and we enjoy walking down by the river and sitting at the wooden tables they've placed along the way. What a picture postcard view!

the cheese grits souffle actually uses the garlic cheese but you can not find it anymore so you have to find work around, I don't know why Kraft quit making those little tubes of garlic cheese.

Sue

***are my notes

Shrimp & Grits Casserole

4 C Chicken broth

1/2 t Salt

1 C Grits (not instant)

1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses

1 C Pepper Jack Cheese - shredded

2 T Butter

6 Green onions, chopped (reserve some for garnish)

1 Green or Red bell pepper, chopped did not use

1 Garlic clove, minced

2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)

1 (10 oz) can Rotel, drained Used mild

1/4 t Pepper

1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

Oh no, I previewed and can't scroll up to see who said we should start our grits in COLD water (or milk or half & half). YES, you're right! I believe that this insane notion of tossing grits into boiling water must have come from that instant grits syndicate they cranked up somewhere up north! I think you also said you must salt the water (much like you would salt for pasta I might add) in order to pull out the full flavor of the hominy.. YES, again.

It's not magic and hopefully it's understood that I'm kidding that one HAS to like grits. On the flip side of the coin I dang well know that most people have never really sat down to a breakfast of fresh, creamy grits.

I am giggling just a little bit that the grits post attracted this many opinions.

Buzzard lost her husband couple years ago.

Garlic Cheese Grits ( mmm Delicious!)

1 C. quick cooking grits
1 egg
1/2 C milk
2 C grated sharp cheese
1-2 T melted butter
1 large clove garlic, finely chopped
1/2 tsp salt
1/2 C chopped sweet onion (optional)

Cook grits according to package instructions. Beat egg slightly, add milk and beat a little more. Add egg/milk mixture, cheese, onion, butter, salt and garlic to grits. Stir until cheese melts. Pour into greased casserole and bake 30 minutes ate 350�, or until set.

Quantity is easily adjusted.

The version I had (on a trawler) was made by cooking a few pieces of bacon up in a big skillet. Put the bacon aside and drain off all but a tad of the drippings. Add flour to the pan to make a roux, cook until brown. Thin the roux with water, add Old Bay seasoning and a mess of peeled and headed shrimp. When the shrimp is pink, pour a serving over a bowl of buttery grits. Crumble bacon on top.

Breakfast was served while it was still dark on the water, during the lull between hauls. By then, everybody would be starved and it seemed like nothing tasted better in the whole world.

My version is quite a bit different than that, but with a nod to my shrimper friends. The grits are always cooked separately.