Grits gotta have lots of salt and butter. That's from a true southerner. Otherwise they are like wallpaper paste.. However beyond that put anything in bacon cheese sausage scrambled eggs. Just NO sugar or fruit.
@@richardnelson6037 Yankees? Puh-leeze! Many people from the north never even heard of grits until recently. Y'all started that sugar in grits mess. Own it and quit it! Sugar don't go on grits!!
I grew up on grits living in the south. Basic grits are the best way to serve grits. It's just a lot of butter, black or white pepper, and salt. But, grits are a side dish. American full breakfast- Eggs any way you want them, bacon, sausage, hashbrown, grits, short stack pancakes, two pieces of toast with butter and jelly, a glass of orange juice, and a unlimited cup of black coffee. You can find this at any southern diner or truck stop. Delicious! 😋
Ahh, I left Kentucky to seek my education in California in 1989. They ain't get Y'all out of me yet, and I never grew up with grits. By my homemade biscuits and sausage gravy are a hit out hear. AND my bourbon balls are a treat for those in Commiefornia. Getting hard these days, Squatting over a barrel of bourbon to soak my balls though!
I’m from Alabama and was raised on grits for breakfast that said there’s many ways to cook and serve them but in our family we always seasoned the water before adding the grits and when done would add butter so it didn’t separate the end at a cheese to taste and you can top it with a poached egg or over easy egg very similar and always with grits is bacon sausage, and in the south in our house, we would always serve red eyed gravy, which is really simple to make also in the southern states you definitely won’t find a southern adding any sugar or syrup at least one that has family that grew up down here
I've always added sugar to my grits and I was raised in the South. Salt, butter, milk and sugar with toast. That's my favorite way of eating grits. Sometimes instead of sugar I add bacon and over easy eggs or cheese.
Not true! A lot of true southerners eat them with sugar and butter - I grew up in East Tennessee and have always had them sweetened. Savory is good too, but prefer a little sweet and lots of butter.
@@RolfFritz-fo2um Absolutely! I was born and raised in South Carolina and I know plenty of people who put milk and sugar or butter and sugar or syrup, etc. on their grits. I'll never understand why some folks seem to think that just because they don't do something, then nobody does it. It's fine for someone to speak for the way that they or their family prepares or enjoys certain foods, but to assume that they speak for everyone, everywhere is just silly. And it's also not true that everyone who grew up in the South even likes grits. I know people who don't care for grits at all.
In my area of the south we eat them with either bacon or sausage crumbled into them along with a couple of runny fried eggs chopped up and mixed in. Or shrimp and grits if you want a dinner dish
Grits were served at nearly every breakfast...when I was in Mississippi. Eggs with ham, bacon, or sausage were served with them. Loved to add extra butter to the grits. Those "grits" you have don't seem (on camera anyway) to be ground as finely as what I am familiar with.
I had a hard time watching because James I love your mother's cooking and she tries everything. You and Millie I always bail out because you don't really want to try grits. They're good when made right. Have a great day. 👍👍👍
Don't worry. Grits aren't for everyone. I don't mind eating them...but they're probably not ever going to be my first choice of foods. You guys should try spoonbread, though. That's another southern dish that not many seem to make any longer, but I love it.
Grits are a staple in the agricultural South. A way to add gumption to breakfast to be able to make it to lunch when working in the fields. Up North, oatmeal was the staple to add weight to breakfast.
I'm with Millie on this one, I'm not a fan of grits either. But I'm from the north so I wasn't raised on them. My parent's first tried them when they visited relatives in North Carolina and my dad liked them so my mom started making them for him after that. Merry Christmas to your whole family, I'm sure it will be exciting as it will be the first Christmas that Archie can participate in!
Basic is 5 parts water/milk to one part stone-ground grits. Add butter and salt, whisk well. Cover (for protection) but whisk often. Let it go for at least an hour. Whisk in Parmesan, WHITE pepper and correct for salt. The rest is up to you!!
Looks like you did a wonderful job making grits. Add the salt while they are cooking and keep stirring until they are fully cooked and creamy. We also add milk or cream while they are cooking to add to the creaminess. There are people that like sugar on their grits. We do not add sugar to ours.
For breakfast I like just basic grits with some butter and sugar. For dinner as a main dish shrimp and grits are really good. My daughter doesn’t really like regular grits but loves shrimp and grits.
I like grits with butter and cheese mixed into it, and a dash of hot pepper sauce. I have it for breakfast with eggs, either scrambled or over easy. These cheese grits and a good brown gravy are excellent as an "after shoveling the snow" pick me up in the winter.
In my Southern family { Alabama and Kentucky } nobody ever made grits, I only had them a few times in restaurants .Also , I never had hash browns with breakfast until I had them in a diner in Massachusetts .
I am a southerner thru and thru. Texan since birth. They can be eaten savory or sweet. I personally eat them both ways. It just depends what else you have with them and how you are feeling. You can eat with cheese and butter and eggs, bacon, ham steaks and tomato slices OR you can add cream, milk, butter, sugar, brown sugar or honey and possibly a touch of fruit. There is no wrong way to serve them if YOU personally like it. Savory is more common especially I guess in the south but as stated I have done\do both ways. That's my experience anyway.
I have to agree. I'm not a fan of grits. My girlfriend and I visited her parents in southern Texas over spring break and asked us if we want to go out for dinner. I said, "I need to try grits", we don't typically have them in the northern Midwest, but I needed to try them at once in life. I hated it. You still get a like for the video though. At least I like that reaction to grits.
You did great, Ms. Vicki! Along with salt, pepper and butter, I make breakfast grits with milk, sometimes cream, and add an over easy fried egg. When I make dinner grits, I use chicken stock, a little garlic powder and gouda cheese as well as the butter, salt and pepper. My family loves shrimp and grits.
I love grits as long as there's a lot of butter and salt in them. I grew up eating them. Hey Vicky if you get a chance you should make a Frito Pie. Merry Christmas to all of you!
I am as far South as you can get, without getting wet. 30th Parallel North, on the Gulf of Mexico. Gritts are Always served with fried eggs, over easy, runny. Lay that runny egg on top of the grits. Add bacon or sausage at that point.
The only way I eat grits is with butter and sugar. That's it. And, as a side note, I'd love to visit England some day, and now for one reason only. To meet mom! Even if it's just for a day, hanging out and talking. She's rocking that cowgirl hat!
shrimp n grits, plain grits, cheese grits, grits with bacon, grits with sage sausage gravy... I sound like Bubba on Forest Gump describing all the shrimp products for Bubba Gump Shrimp.
Cooked with salt, then add a freak-ton of black pepper and a nice pat of butter at the table. Some shredded cheddar too, if that's your thing-- me, I can take or leave the cheese.
Plain grits are kind of an acquired taste, but are comparable to a hot cereal breakfast food made from cornmeal instead of wheat or oats. More poor folks food that's dirt cheap, fills you up and stays with you. A common side dish in the south. Yours look good!
I also cream my grits a little bit at the end with milk or heavy cream. But the key to a good bowl of grits is a ton of butter, a pool of it 😂 I rarely like grits in a restaurant unless it's shrimp and grits. But grits as a breakfast side in a restaurant aren't always that great. I always find that they need to cook much longer than it says on the package. Add liquid as needed. I like mine on the thicker creamy side. Nothing worse than watery runny grits.
Like mine several ways, but love for breakfast with maple syrup and butter. You should try shrimp and grits. I think I'll have a huge bowl tomorrow, after xmas no more carbs 😢 Happy Christmas
In Europe, grits are called 'polenta'.... Boil in water with (real) butter and salt to taste. Add black pepper and other seasonings to taste. (I like a dash or two per pot of Creole seasoning). You can add a protein like cubed ham, crumbled bacon, or shrimp. (Personally, I like crumbled breakfast sausage
@@carolyndavenport8899The texture of grits (plus the bland nature) is probably the biggest reason I don’t care for the. Polenta is very different texture-wise - you’re right, it’s smooth.
I grew up on cream of wheat in the Midwest so I love grits with sugar and butter with a splash of milk. It’s not truly the right way to eat them but whatever. Keep up the great videos. Happy Holidays!
No worries Millie I don't like Girts either and I'm from the South and all of my family eats them, which is a bit odd because I love canned hominy which is essentially the same thing but not ground-up... for me it's a texture issue
Vicki , you need to try shrimp and grits, or grits and greens, or what I like is to combine the recipes and serve grits and greens with a Cajun shrimp skillet over them. Its almost like shrimp scampi and grits but better.
I don't really like grits but when I was in New Orleans the server at a restaurant I was at said let me make you grits my way and i actually really liked it. Grits, brown sugar, butter and cheddar cheese. Sounds crazy tastes great !! Yall should definitely try it that way
I also like them fried the next day. “Homely” means something different. They are often served for breakfast with eggs and sausage. Or in South with shrimp. It is a hearty breakfast for poor folks, and only recently became a gourmet thing. They will fill the belly. But in the early 1900s we had the scourge of Pellagra because it was eaten as the only food. The same with biscuits and gravy and cornbread. It is food for the poor and working class people. Especially in the South. So I have mixed feelings. You did a good job with these but I wish you had researched it a little bit and reviewed the technique. We usually cook the grits in milk. Slice and fry the leftovers next day! Similar to polenta in Italy.
Awesome video, grits are easy to enjoy. I'm glad you were able to recognize that asking people to use their time to watch your videos means you have certain responsibilities. Keep up the good work. Merry Christmas to you and everyone reading.
As a northerner here in American I like grits too, but I prefer them like I'd eat cream of wheat or oatmeal with brown sugar, cinnamon and milk with some toast to scoop it up on
Great job Vicky! Yeah, grits normally have no flavor. You have to add flavor. It's like rice. Plain white rice is boring. Gotta add flavor, like butter salt pepper and hotsauce, or butter and sugar, or butter and cheese, etc. Loads of ways to flavor it up. It's really just a carrier for flavors. So if you don't like it a certain way, change up the flavors a bit
I prefer my breakfast grits by adding butter and a bit of sugar. Butter makes them taste creamy and just a little bit of sugar so they're not bland (I prefer my meat on the side if I'm having any). For those of you twisting your nose (up yours!). I guess many of you never added sugar to your Corn Flakes or Cheerios back in the day (you know who you are).
Grits with egg, cheese, or bacon in them are classic Southern versions. Grits with shrimp is kind of a new one - as far as I'm concerned. The most common way to eat grits is to simply add salt, butter, and black pepper. Only non-Southerners eat grits with honey or sugar.
At the very least, plenty of salt, pepper, and butter. For a treat add cheese; usually cheddar but I prefer cream cheese. Keep stirring them while they cook to make sure they don't clump. Best served not soupy.
they fear research, and they fear any sauce, topping, condiment, dressing. ...when they were in the US they ate at several Mexican restaurants. they tried exactly ZERO salsas, Zero hot sauces, zero guac, zero sour cream....the made "chicken and waffles" and literally ate it dry..no syrup, no butter. they should only eat plain white bread and tea.
The grits in the bowl look lumpier and drier than the one your mother ate. Personally, I like to eat grits soon after they are cooked. I also put salt, pepper, butter, and maybe some shredded cheese on them.
Miss Vicky, you did good job of preparation. However, it looks like you got course or "hominy grits" which usually refers to whole corn kernels that have been soaked in an alkaline solution to remove the hull, those look like cracked grits. While true "grits" are a course stone ground meal, similar to polenta. Someone will have to send you real stone ground slow cook grits from North or South Carolina. You cooked them correctly, 1:4 ratio of grits to lightly salted water, simmered for about 30-40 minutes, finished with cream. They should be thick but not pasty and not runny. Some folks put sugar, molasses or treacle on their grits, but I feel that is crime. Just some butter salt and pepper for me. Serve with eggs sunny side up or over easy. Like young Mrs. Beesley some folks don't like grits most complain about the texture, my wife only likes grits if they have cheese.
they fear research, and they fear any sauce, topping, condiment, dressing. ...when they were in the US they ate at several Mexican restaurants. they tried exactly ZERO salsas, Zero hot sauces, zero guac, zero sour cream....the made "chicken and waffles" and literally ate it dry..no syrup, no butter. they should only eat plain white bread and tea.
Add butter and bacon grease to your pot of water before you turn on the burner. No cream You never take the grits from the heat when you're cooking them. Add butter and salt and pepper as you're cooking them. Add to suit your taste. Simmer the grits for around 30 minutes total and stir almost constantly. Add copious amounts of cheese at the end. Throw that recipe out the window. Buy a Betty Crocker cookbook, it's a Southern cook's Bible. If you cooked a whole cup of grits, it should have made about 6 servings.
Here in South Carolina we're known for shrimp and grits. Attached is a simple version that I use that was published by a local woman. It should be great to use your fresh caught shrimp/prawns. There are variations that include smoked sausage and chopped bell peppers included in the topping along with the shrimp. Southern Shrimp and Grits Recipe A southern specialty. This dish tastes great for brunch, dinner and when guests are coming, Recipe is from Mandy Rivers, Lexington, South Carolina TOTAL TIME: Prep 15 min. Cook: 20 min. Ingredients 2 cups reduced-sodium chicken broth 2 cups 2% milk 1/3 cup butter, cubed 3/4 teaspoon salt 1/2 teaspoon pepper 3/4 cup uncooked old-fashioned grits 3 cup shredded cheddar cheese thick-sliced bacon strips chopped 3 pound medium shring. peeled and deveined 3 garlic cloves, minced 1 teaspoon Cajun or blackened seasoning 4 green onions, chopped Directions 1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. 2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions. Yield: 4 servings.
Grits gotta have lots of salt and butter. That's from a true southerner. Otherwise they are like wallpaper paste.. However beyond that put anything in bacon cheese sausage scrambled eggs. Just NO sugar or fruit.
Absolutely no sugar or fruit!! No soupy grits either!
@@richardnelson6037I’m not eating it without sugar and I’m 67 from Louisiana. Sugar and butter.
@ real southerners don’t eat sugar in it that’s for Yankees.😂🤦♂️
@@richardnelson6037 Yankees? Puh-leeze! Many people from the north never even heard of grits until recently. Y'all started that sugar in grits mess. Own it and quit it! Sugar don't go on grits!!
Californians who know of them use sugar and butter
I grew up on grits living in the south. Basic grits are the best way to serve grits. It's just a lot of butter, black or white pepper, and salt. But, grits are a side dish.
American full breakfast-
Eggs any way you want them, bacon, sausage, hashbrown, grits, short stack pancakes, two pieces of toast with butter and jelly, a glass of orange juice, and a unlimited cup of black coffee.
You can find this at any southern diner or truck stop. Delicious! 😋
Ahh, I left Kentucky to seek my education in California in 1989. They ain't get Y'all out of me yet, and I never grew up with grits. By my homemade biscuits and sausage gravy are a hit out hear. AND my bourbon balls are a treat for those in Commiefornia. Getting hard these days, Squatting over a barrel of bourbon to soak my balls though!
I’m from Alabama and was raised on grits for breakfast that said there’s many ways to cook and serve them but in our family we always seasoned the water before adding the grits and when done would add butter so it didn’t separate the end at a cheese to taste and you can top it with a poached egg or over easy egg very similar and always with grits is bacon sausage, and in the south in our house, we would always serve red eyed gravy, which is really simple to make also in the southern states you definitely won’t find a southern adding any sugar or syrup at least one that has family that grew up down here
I've always added sugar to my grits and I was raised in the South. Salt, butter, milk and sugar with toast. That's my favorite way of eating grits. Sometimes instead of sugar I add bacon and over easy eggs or cheese.
Not true! A lot of true southerners eat them with sugar and butter - I grew up in East Tennessee and have always had them sweetened. Savory is good too, but prefer a little sweet and lots of butter.
@@RolfFritz-fo2um Absolutely! I was born and raised in South Carolina and I know plenty of people who put milk and sugar or butter and sugar or syrup, etc. on their grits. I'll never understand why some folks seem to think that just because they don't do something, then nobody does it. It's fine for someone to speak for the way that they or their family prepares or enjoys certain foods, but to assume that they speak for everyone, everywhere is just silly. And it's also not true that everyone who grew up in the South even likes grits. I know people who don't care for grits at all.
In my area of the south we eat them with either bacon or sausage crumbled into them along with a couple of runny fried eggs chopped up and mixed in. Or shrimp and grits if you want a dinner dish
Grits & eggs are my favorite way of having them.
Grits with a lot of butter and salt, sometimes with cheese
Grits with sharp cheddar cheese is great.
Grits with cheese are my fav
Vicki did a great job on these. I'm not a grit fan but they look right. 😊
homely means something different in the US hahahha
Yup. We'd say "homey" to mean what they mean.
@@Trifler500 yep 😂
Misunderstanding I think. Homey is a word for comforting. Homely is a word for... not pretty, perhaps even meaning the opposite :)
@@gregmason2434 In the UK they do indeed use "homely", so the meanings differ.
@@Trifler500 Cheers, always good to learn new things :) TY for the education!
For the first time in all your cooking videos, i don't think you did bad on this one. I like my grits creamy too! Happy Holidays 😊
Grits were served at nearly every breakfast...when I was in Mississippi. Eggs with ham, bacon, or sausage were served with them. Loved to add extra butter to the grits. Those "grits" you have don't seem (on camera anyway) to be ground as finely as what I am familiar with.
I had a hard time watching because James I love your mother's cooking and she tries everything. You and Millie I always bail out because you don't really want to try grits. They're good when made right. Have a great day. 👍👍👍
Cheesy grits with shrimp/prawns is fab!
Don't worry. Grits aren't for everyone. I don't mind eating them...but they're probably not ever going to be my first choice of foods. You guys should try spoonbread, though. That's another southern dish that not many seem to make any longer, but I love it.
Merry Christmas everyone and love Archie's serenade on the recorder so talented. Love it
A lady I work with makes the best grits I’ve ever had she adds a little onion and garlic powder and some cream cheese.
That sounds great!
I love grits. Sometimes I put cheese and bacon in them; my favorite breakfast is scrambled eggs, grits, toast and bacon/sausage.
What no hashed browns?
Grits are an almost-no-flavor starch. NO ONE voluntarily eats grits with nothing added. I like them with butter, sugar, and cream, like oatmeal.
Only the cheapest restaurants cook grits in water and salt and nothing else. Can't stand that slop. But I love grits made right.
Grits are a staple in the agricultural South. A way to add gumption to breakfast to be able to make it to lunch when working in the fields. Up North, oatmeal was the staple to add weight to breakfast.
I'm with Millie on this one, I'm not a fan of grits either. But I'm from the north so I wasn't raised on them. My parent's first tried them when they visited relatives in North Carolina and my dad liked them so my mom started making them for him after that. Merry Christmas to your whole family, I'm sure it will be exciting as it will be the first Christmas that Archie can participate in!
Happy Christmas to you! Vicki, Millie, James and Archie!! Love you guys from California ❤! You are honorary Americans now! Nobody will disagree 😂
Grits with butter, and side of biscuit’s & gravy. 😍
Merry Christmas guys much blessings to you and your family your mom. Hope you guys have a wonderful new year. Big hugs… Florida girl.
Basic is 5 parts water/milk to one part stone-ground grits. Add butter and salt, whisk well. Cover (for protection) but whisk often. Let it go for at least an hour. Whisk in Parmesan, WHITE pepper and correct for salt. The rest is up to you!!
Merry Christmas mom and all from Louisiana God bless ❤
Looks like you did a wonderful job making grits. Add the salt while they are cooking and keep stirring until they are fully cooked and creamy. We also add milk or cream while they are cooking to add to the creaminess. There are people that like sugar on their grits. We do not add sugar to ours.
For breakfast I like just basic grits with some butter and sugar. For dinner as a main dish shrimp and grits are really good. My daughter doesn’t really like regular grits but loves shrimp and grits.
I like grits with butter and cheese mixed into it, and a dash of hot pepper sauce. I have it for breakfast with eggs, either scrambled or over easy. These cheese grits and a good brown gravy are excellent as an "after shoveling the snow" pick me up in the winter.
In my Southern family { Alabama and Kentucky } nobody ever made grits, I only had them a few times in restaurants .Also , I never had hash browns with breakfast until I had them in a diner in Massachusetts .
I really like grits with lots of butter melting all over them. Never tried grits with bacon because the butter is so much better to me.
bacon is great with grits, thats the way i have mine. ham or sausage are good choices also. me i have butter, salt,pepper and bacon.
I am a southerner thru and thru. Texan since birth. They can be eaten savory or sweet. I personally eat them both ways. It just depends what else you have with them and how you are feeling. You can eat with cheese and butter and eggs, bacon, ham steaks and tomato slices OR you can add cream, milk, butter, sugar, brown sugar or honey and possibly a touch of fruit. There is no wrong way to serve them if YOU personally like it. Savory is more common especially I guess in the south but as stated I have done\do both ways. That's my experience anyway.
Grits(lots of butter and salt) eggs and sausage... Part of an awesome Southern breakfast
I have to agree. I'm not a fan of grits. My girlfriend and I visited her parents in southern Texas over spring break and asked us if we want to go out for dinner. I said, "I need to try grits", we don't typically have them in the northern Midwest, but I needed to try them at once in life. I hated it. You still get a like for the video though. At least I like that reaction to grits.
It's everyone's favorite UA-camr Mum! Merry Christmas, Vickie!🎄
And super beautiful 😍 Vicky is awesome!! Merry Christmas to the British
My imported husband from Tuscany Italy loves grits…. When he’s in the mood he will make them himself! I’m a southern girl😊!
You did great, Ms. Vicki! Along with salt, pepper and butter, I make breakfast grits with milk, sometimes cream, and add an over easy fried egg. When I make dinner grits, I use chicken stock, a little garlic powder and gouda cheese as well as the butter, salt and pepper. My family loves shrimp and grits.
Over easy is uncooked
over easy is a soft cook, but still firm in our house. I hate sunny side up. @@garycamara9955
I love grits as long as there's a lot of butter and salt in them. I grew up eating them. Hey Vicky if you get a chance you should make a Frito Pie. Merry Christmas to all of you!
My favorite way is with country ham and red-eye gravy. Yum!
My dad liked day-old grits sliced, fried in butter and topped with country gravy. Its an Indiana thing.
That actually sounds better
Do you add an egg?
I am as far South as you can get, without getting wet. 30th Parallel North, on the Gulf of Mexico.
Gritts are Always served with fried eggs, over easy, runny. Lay that runny egg on top of the grits.
Add bacon or sausage at that point.
The only way I eat grits is with butter and sugar. That's it.
And, as a side note, I'd love to visit England some day, and now for one reason only. To meet mom! Even if it's just for a day, hanging out and talking. She's rocking that cowgirl hat!
Eat the grits on a plate with eggs, sunny side up or scrambled eggs, I love them with sausage all mixed together lol
shrimp n grits, plain grits, cheese grits, grits with bacon, grits with sage sausage gravy... I sound like Bubba on Forest Gump describing all the shrimp products for Bubba Gump Shrimp.
Cooked with salt, then add a freak-ton of black pepper and a nice pat of butter at the table. Some shredded cheddar too, if that's your thing-- me, I can take or leave the cheese.
Plain grits are kind of an acquired taste, but are comparable to a hot cereal breakfast food made from cornmeal instead of wheat or oats. More poor folks food that's dirt cheap, fills you up and stays with you. A common side dish in the south. Yours look good!
I definitely agree - grits are really an acquired taste. I think maybe people acquire the taste as children.
Butter, pepper, salt to taste (I can't add much salt, due to hypertension), and dippy eggs.
I also cream my grits a little bit at the end with milk or heavy cream. But the key to a good bowl of grits is a ton of butter, a pool of it 😂 I rarely like grits in a restaurant unless it's shrimp and grits. But grits as a breakfast side in a restaurant aren't always that great. I always find that they need to cook much longer than it says on the package. Add liquid as needed. I like mine on the thicker creamy side. Nothing worse than watery runny grits.
Someone needs to send her some other pots and pans.
Best way to enjoy grits is butter, lots of butter, salt and pepper. Sometimes I'll mix in a meat such as bacon,sausage or livermush.
I actually love Grits with bacon, cheese, lots of butter, and green chilies in them.
add a 2 or 3 eggs, fried, over easy, some crumbled sausage, a little bitt of white gravy and get rid of the cream.
You have to cook grits a long time and they are best with 2 or 3 cheeses and scrambled eggs mixed in.
Like mine several ways, but love for breakfast with maple syrup and butter. You should try shrimp and grits. I think I'll have a huge bowl tomorrow, after xmas no more carbs 😢 Happy Christmas
I agree with Vicky...more salt! Any set respecting Southerner would tell you to use lots of butter and salt, and of course pepper too.
In Europe, grits are called 'polenta'.... Boil in water with (real) butter and salt to taste. Add black pepper and other seasonings to taste. (I like a dash or two per pot of Creole seasoning). You can add a protein like cubed ham, crumbled bacon, or shrimp. (Personally, I like crumbled breakfast sausage
Polenta is made with corn meal.
Mush is made with cornmeal, let it set up, fry it, serve with syrup
Grits are made with ground hominy
Polenta and grits are not the same thing. Polenta does taste like grits though when cooked like them. I like polenta better because it's smoother.
@@carolyndavenport8899The texture of grits (plus the bland nature) is probably the biggest reason I don’t care for the. Polenta is very different texture-wise - you’re right, it’s smooth.
Very nice job. I would have to add some cheese, finely chopped onion, and shrimp.
I grew up on cream of wheat in the Midwest so I love grits with sugar and butter with a splash of milk. It’s not truly the right way to eat them but whatever. Keep up the great videos. Happy Holidays!
same, but cream of wheat is wheat , not future corn whiskey!
@ for sure but they kinda taste the same. It’s all porridge. Y’all should try it.
@@ljnohlgren why?
The right way to eat grits is the way that you like them! For me it's salt, butter, milk and sugar with toast and a glass of milk.
@toniawhitaker9697 Yep, grits,oatmeal, malt-o-meal, cream of wheat or cream of rice. All prepared the same.
They’re not called “stone” grits. They’re just called grits. “Shine ground is the method by which they’re milled.
My Lord. I grew up eating Grits all the time and mixing up scrambled eggs mixed in
I'm American and not from a state where grits are eaten. I don't think I'd like grits, but I'd absolutely try these if Vicky made them.
That looks more like Hominy, than grits!!!
I like grits with butter, black pepper and strawberry jam.
Got to boil your grits I like butter pepper salt in my grits I’m from Mississippi and we love our grits thank u thank u very much
No worries Millie I don't like Girts either and I'm from the South and all of my family eats them, which is a bit odd because I love canned hominy which is essentially the same thing but not ground-up... for me it's a texture issue
Vicki , you need to try shrimp and grits, or grits and greens, or what I like is to combine the recipes and serve grits and greens with a Cajun shrimp skillet over them. Its almost like shrimp scampi and grits but better.
Your child is going to be a singer
I like to break up crispy bacon in my grits.. never use instant grits. Instant grits are horrible.
Im in the south as well and the only way i like grits is with butter and sugar or honey and a dash of milk.. Cheese grits are gross..
Now you need to learn to make red eye gravy to go on them. Try grits and red eye gravy with fried ham or a fried pork chop.
I don't really like grits but when I was in New Orleans the server at a restaurant I was at said let me make you grits my way and i actually really liked it. Grits, brown sugar, butter and cheddar cheese. Sounds crazy tastes great !! Yall should definitely try it that way
I also like them fried the next day. “Homely” means something different. They are often served for breakfast with eggs and sausage. Or in South with shrimp. It is a hearty breakfast for poor folks, and only recently became a gourmet thing. They will fill the belly. But in the early 1900s we had the scourge of Pellagra because it was eaten as the only food. The same with biscuits and gravy and cornbread. It is food for the poor and working class people. Especially in the South. So I have mixed feelings. You did a good job with these but I wish you had researched it a little bit and reviewed the technique. We usually cook the grits in milk. Slice and fry the leftovers next day! Similar to polenta in Italy.
Awesome video, grits are easy to enjoy. I'm glad you were able to recognize that asking people to use their time to watch your videos means you have certain responsibilities.
Keep up the good work. Merry Christmas to you and everyone reading.
As a northerner here in American I like grits too, but I prefer them like I'd eat cream of wheat or oatmeal with brown sugar, cinnamon and milk with some toast to scoop it up on
Yep, just like you would do for oatmeal or malt-o-meal. I just need cream and sugar.
I prefer grits sweet with jam or jelly
Salt and Pepper on my grits thank you very much ❤
Try some cheddar cheese in your grits, that works so beautifully in grits.
Needs a fried egg placed over top.
Add enough butter to make it creamy and some salt and pepper .
Great job Vicky! Yeah, grits normally have no flavor. You have to add flavor. It's like rice. Plain white rice is boring. Gotta add flavor, like butter salt pepper and hotsauce, or butter and sugar, or butter and cheese, etc. Loads of ways to flavor it up. It's really just a carrier for flavors. So if you don't like it a certain way, change up the flavors a bit
Creamed sand...mmmm delicious!
I prefer my breakfast grits by adding butter and a bit of sugar. Butter makes them taste creamy and just a little bit of sugar so they're not bland (I prefer my meat on the side if I'm having any). For those of you twisting your nose (up yours!). I guess many of you never added sugar to your Corn Flakes or Cheerios back in the day (you know who you are).
I would have added cheese or cream cheese and more butter on top after adding to the bowl.
I like cheese grits. Just add cheddar cheese to your cooked grits. Let it melt in. Add enough cheese to taste.
Grits with egg, cheese, or bacon in them are classic Southern versions. Grits with shrimp is kind of a new one - as far as I'm concerned. The most common way to eat grits is to simply add salt, butter, and black pepper. Only non-Southerners eat grits with honey or sugar.
At the very least, plenty of salt, pepper, and butter. For a treat add cheese; usually cheddar but I prefer cream cheese. Keep stirring them while they cook to make sure they don't clump. Best served not soupy.
they fear research, and they fear any sauce, topping, condiment, dressing. ...when they were in the US they ate at several Mexican restaurants. they tried exactly ZERO salsas, Zero hot sauces, zero guac, zero sour cream....the made "chicken and waffles" and literally ate it dry..no syrup, no butter. they should only eat plain white bread and tea.
The grits in the bowl look lumpier and drier than the one your mother ate. Personally, I like to eat grits soon after they are cooked. I also put salt, pepper, butter, and maybe some shredded cheese on them.
Butter, salt, and pepper. Lots of each. That’s how to eat grits.
I eat grits with salt, butter and pepper. I also eat grits with butter and sugar. I AM from the south
I love my grits with butter.. sugar.. bacon
I absolutely can not keep chocolate in my house! My wife robs every bit of chocolate from the house!
Vicki, you need more.
Shrimp and Grits is te best !!
I have to put a little cheese in them as well
I like lots of butter,cheese,and sausage or bacon black pepper
Miss Vicky, you did good job of preparation. However, it looks like you got course or "hominy grits" which usually refers to whole corn kernels that have been soaked in an alkaline solution to remove the hull, those look like cracked grits. While true "grits" are a course stone ground meal, similar to polenta.
Someone will have to send you real stone ground slow cook grits from North or South Carolina. You cooked them correctly, 1:4 ratio of grits to lightly salted water, simmered for about 30-40 minutes, finished with cream. They should be thick but not pasty and not runny. Some folks put sugar, molasses or treacle on their grits, but I feel that is crime. Just some butter salt and pepper for me. Serve with eggs sunny side up or over easy.
Like young Mrs. Beesley some folks don't like grits most complain about the texture, my wife only likes grits if they have cheese.
they fear research, and they fear any sauce, topping, condiment, dressing. ...when they were in the US they ate at several Mexican restaurants. they tried exactly ZERO salsas, Zero hot sauces, zero guac, zero sour cream....the made "chicken and waffles" and literally ate it dry..no syrup, no butter. they should only eat plain white bread and tea.
I prefer mine with butter and salt (same as any corn)
Add butter and bacon grease to your pot of water before you turn on the burner.
No cream
You never take the grits from the heat when you're cooking them.
Add butter and salt and pepper as you're cooking them. Add to suit your taste.
Simmer the grits for around 30 minutes total and stir almost constantly.
Add copious amounts of cheese at the end.
Throw that recipe out the window.
Buy a Betty Crocker cookbook, it's a Southern cook's Bible.
If you cooked a whole cup of grits, it should have made about 6 servings.
A fried egg with plain buttered, salted grits is Devine. Do try it.
Here in South Carolina we're known for shrimp and grits. Attached is a simple version that I use that was published by a local woman. It should be great to use your fresh caught shrimp/prawns. There are variations that include smoked sausage and chopped bell peppers included in the topping along with the shrimp.
Southern Shrimp and Grits Recipe
A southern specialty. This dish tastes great for brunch, dinner and when guests are coming, Recipe is from Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep 15 min. Cook: 20 min.
Ingredients
2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
3 cup shredded cheddar cheese
thick-sliced bacon strips chopped
3 pound medium shring. peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped
Directions
1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions. Yield: 4 servings.
Loads of butter and black pepper
I eat grits like oatmeal. Sprinkle with sugar and add milk. Maple syrup would probably taste good also.
I make mine with butter, honey, and Twix Shakers seasoning. Cream would be good to.
Vicky, hope you try them plain, with butter , salt and pepper sometime 👍🏻
No amount of salt, butter, cheese, bacon, eggs, shrimp, sausage, will ever make me enjoy grits. Lol
I am team Cream of Wheat!!