tag:blogger.com,1999:blog-5848110156569017758.post3740344689746313098..comments2024-03-27T17:47:10.403-04:00Comments on South Your Mouth: Kiss My GritsMandy Rivershttp://www.blogger.com/profile/06710513097645421429noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5848110156569017758.post-77313442438764781322012-09-30T19:58:12.491-04:002012-09-30T19:58:12.491-04:00I love good grits. I've only had good grits i...I love good grits. I've only had good grits in the south. Hard to find them in New York state, other than the instant ones & they don't even count as grits. Now I haven't looked in a while, maybe it's different now & I could find good stone ground grits. I'll have to check, I do like them a lot. <br /><br />Nadine OsborneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-9882328060832727232012-08-19T23:01:41.311-04:002012-08-19T23:01:41.311-04:00thanks for the tips!! I'm gonna need em when I...thanks for the tips!! I'm gonna need em when I cook them for the first time ")Betty Marthahttps://www.blogger.com/profile/12396503209471372853noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-35280504124843156182012-02-09T11:17:28.795-05:002012-02-09T11:17:28.795-05:00Love your style! I'm a grits snob myself - Sto...Love your style! I'm a grits snob myself - Stone ground is only way to go for me - the fresher the better (noramill.com). This one is the crowd favorite around here:<br />Creamy grits: General rule of thumb for stone ground is 4:1; liquid to grits<br /> 1/2 cup grits to 2- 2¼ cups liquid will serve 4 (Use 1¼c chicken stock + 1c water )<br />Butter, Whipping cream (half & half if you’re skeered), shredded cheese if you like it<br />Salt & pepper<br /><br />Bring water and stock to a boil. Add grits and stir until boils again. Lower heat to a simmer, cover and continue cooking for at least 20 minutes stirring often and adding liquid if necessary. Add salt, butter, cream, and cheese near the end.JStegallhttps://www.blogger.com/profile/13608676346404181755noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-26166533732661291192012-02-08T20:26:04.534-05:002012-02-08T20:26:04.534-05:00Well, you ought to give them another shot! Saute ...Well, you ought to give them another shot! Saute some shrimp in Cajun seasoning and serve them atop the Cheese Grits. Or do like we do at breakfast and serve them under sunny side up eggs :)Mandy Rivershttps://www.blogger.com/profile/06710513097645421429noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-84843844030419584372012-02-08T18:55:04.405-05:002012-02-08T18:55:04.405-05:00...and don't even get me started on instant gr......and don't even get me started on instant grits!R Belechttps://www.blogger.com/profile/13417759344883756552noreply@blogger.comtag:blogger.com,1999:blog-5848110156569017758.post-34307849265343824512012-02-08T17:02:08.937-05:002012-02-08T17:02:08.937-05:00I tried grits once at a small family owned place i...I tried grits once at a small family owned place in Florida. I was not sure what they were supposed to taste like but I did not like them. That was the only time I ever had them. My family is from New York and we moved to Virginia quite a while ago. Surprisingly I don't know of anyone that eats them on a regular basis or even knows how to really make them. For that reason I have not had them since. I would give them another shot if I knew they would be nothing like the ones in Florida.Anonymousnoreply@blogger.com