Grillade and Grits (Page 2): Hey Spirit, This is the recipe I use - it's wonderful, and always better the next day. I make this for post Christmas Eve church service supper every year.

tmhdgpth Loc: Farnham, VA on Rappahannock River

Hey Spirit,

This is the recipe I use - it's wonderful, and always better the next day. I make this for post Christmas Eve church service supper every year. Enjoy!

https://www.google.com/amp/s/www.theadvocate.com/baton_rouge/entertainment_life/food_restaurants/article_412dd5b4-85b3-11ea-839c-fb4b7d59a3c2.amp.html

tmhdgpth Loc: Farnham, VA on Rappahannock River

I make the grits with full fat buttermilk as the only liquid.....

Catfish hunter Loc: Riggins idaho (Paradise)

Spiritof27 wrote:

I've seen em at Denny's for breakfast but never at the big M. I ordered em at Denny's and they were flat miserable.

Much better home made for sure. I didn’t try em at Mickey Ds. Just saw em on the menu. I was going to but the guy I was with said he wouldn’t advise it. So I passed.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

Fish Dancer wrote:

I just checked out that recipe and it looks delicious Fourchon. Thanks for sharing.

You’re welcome.

DoryMan Loc: Southern Maine

Having had 2 grandparents that were born in Italy, I grew up eating polenta, i.e. grits Italian style. So for me transitioning to grits was natural. Just have plenty of butter on hand, please. Mom served polenta with tomato sauce on top and freshly grated cheese (Parmesan, Romano, or Asiago). My Dad had a book describing the day to day life of the Lene Lenapi Indians. A typical breakfast would be boiled hominy with maple sugar and bear grease. I approximate that with polenta, real maple syrup, and, of course, butter. Fantastic! Give it a try.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

DoryMan wrote:

Having had 2 grandparents that were born in Italy,... (show quote)

I have had the polenta, tomato sauce and parmesan cheese. It is good.

Spiritof27 Loc: Lincoln, CA

tmhdgpth wrote:

I make the grits with full fat buttermilk as the only liquid.....

Got to try that, and thanks for the recipe.

Spiritof27 Loc: Lincoln, CA

DoryMan wrote:

Having had 2 grandparents that were born in Italy,... (show quote)

According to Emmeril Lagasse the difference between grits and polenta is about $17.00 when ordered at a restaurant. I'm not a fan of sugar or syrup on my grits, but I sure do agree with the butter. Never tried bear grease. But I would.

Justoldjim Loc: JUNCTION CITY, OR.

Fish Dancer wrote:

I’ve never heard of it Spirit but I checked out Fourchon recipe and it looks delicious and I’ll show it to Lynny and see if she wants to try it. Thanks

If you don't like grits try mashed potatoes

wd4ity Loc: Middle Georgia, Forsyth

Justoldjim wrote:

If you don't like grits try mashed potatoes

Hey Man, grits is groceries. Ya'll just don't know how to cook 'em. I used to get fooled by the cream of wheat when I was in the Corps. Talk about something being just plain NASTY! I saw those guys puttin' milk and sugar in 'em and I knew I'd been tricked. YUCK!

Spiritof27 Loc: Lincoln, CA

wd4ity wrote:

Hey Man, grits is groceries. Ya'll just don't know how to cook 'em. I used to get fooled by the cream of wheat when I was in the Corps. Talk about something being just plain NASTY! I saw those guys puttin' milk and sugar in 'em and I knew I'd been tricked. YUCK!

I'm with you on that wd. Cream of wheat is nasty stuff. Oatmeal is a different story. You can make a pretty good cookie out of that stuff.

wd4ity Loc: Middle Georgia, Forsyth

Spiritof27 wrote:

I'm with you on that wd. Cream of wheat is nasty stuff. Oatmeal is a different story. You can make a pretty good cookie out of that stuff.

MAS fish Loc: Peoria,IL

Spiritof27 wrote:

Got to try that, and thanks for the recipe.

Recently I have been cooking the quick grits then stir an egg into them with a slice of american cheese and after the cheese is melted in and all stired up add a good amount of Tony Chachere's Creole seasoning to it and then sit there and enjoy that fine meal
MAS fish

Spiritof27 Loc: Lincoln, CA

MAS fish wrote:

Recently I have been cooking the quick grits then stir an egg into them with a slice of american cheese and after the cheese is melted in and all stired up add a good amount of Tony Chachere's Creole seasoning to it and then sit there and enjoy that fine meal
MAS fish

The quick grits aren't that bad in a pinch and if you don't have 20 minutes or so to cook the real ones. But then, maybe you need to slow down and smell your breakfast cooking, never mind the roses.

wd4ity Loc: Middle Georgia, Forsyth

Bein' a true Southerner, I refuse to lower myself to eat instant grits, Sir. I prefer Jim Dandy brand slow cooked for at least 20 minutes with LOTS of real butter in them. You can drop a little American White cheese in them if you like cheese grits. Over medium fried eggs with hot sausage and a biscuit and you've a good breakfast. Welcome to Georgia!