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Grits..
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Has anyone tried this american breakfast cereal? What does it taste like?
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It's ground maize. Tastes pretty much like what it 's called. Just goes to show - folks will eat whatever's available, mainly through not having any choice. Read about it here
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It's only the uninitiated that eat grits as a cereal(Ewwww!). just not done... at least in the South. It's fried with a little bacon grease for breakfast or better yet, after cooking the grits in a pan with some water and allowed to thicken, placed in a loaf pan and baked for about an hour at 350 degF until slightly browned. Then sliced (about 1 inch thick) then fried in the ever present bacon grease... served with a little butter and blackberry preserves or sweetned sorghum molasses... yummmm!
I had cheesy grits served as part of my breakfast at a diner in Louisville, Kentucky. It tasted like gritty cheese! This was the day before Dubbas inaugral ceremony and there was to be food taken from every state. The food from Kentucky was grits from the diner I was eating in, all I can say is yuk!
This is not a breakfast recipe - those who like grits (not me) say it is great:
Lowcountry Shrimp and Grits
1/2 pound raw shrimp, peeled
2 Tablespoons fresh lemon juice
Salt to taste
Cayenne pepper to taste
3 Tablespoons bacon grease
1 small onion, finely chopped (about 1/4 cup)
1/4 cup bell pepper, finely chopped
2 Tablespoons all-purpose flour
1/2 to 3/4 cup hot water or stock* (chicken, vegetable, or shrimp)
Grits (serving for 2 - 4)
In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne pepper. Set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until onions become transparent. Sprinkle the flour over the vegetables and stir constantly, until the flour begins to brown. Add the shrimp with a little of the juice and about 3/4 cup water or stock, stirring constantly and turning shrimp so they cook evenly. Cook for 2-3 minutes, until the shrimp are done and the gravy is uniformly smooth, thinning with a little extra liquid if necessary. Cook grits according to package directions. I recommend cooking the grits in any leftover broth and adding a small amount of heavy cream to them just before serving.
Lowcountry Shrimp and Grits
1/2 pound raw shrimp, peeled
2 Tablespoons fresh lemon juice
Salt to taste
Cayenne pepper to taste
3 Tablespoons bacon grease
1 small onion, finely chopped (about 1/4 cup)
1/4 cup bell pepper, finely chopped
2 Tablespoons all-purpose flour
1/2 to 3/4 cup hot water or stock* (chicken, vegetable, or shrimp)
Grits (serving for 2 - 4)
In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne pepper. Set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until onions become transparent. Sprinkle the flour over the vegetables and stir constantly, until the flour begins to brown. Add the shrimp with a little of the juice and about 3/4 cup water or stock, stirring constantly and turning shrimp so they cook evenly. Cook for 2-3 minutes, until the shrimp are done and the gravy is uniformly smooth, thinning with a little extra liquid if necessary. Cook grits according to package directions. I recommend cooking the grits in any leftover broth and adding a small amount of heavy cream to them just before serving.
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