Comments on: Grits

By: jk

jk — Tue, 03 Jun 2008 03:08:15 +0000

cheese. also bacon. also, fry an egg and put it on top of that. grits are perfect.

By: paul

paul — Sun, 01 Jun 2008 03:46:18 +0000

Oh, I just go simple. Butter, a pinch of salt and a pinch of sugar. My brother puts honey on his and says it’s good, but I don’t really like honey.

By: Patrick

Patrick — Sun, 01 Jun 2008 01:15:35 +0000

Yeah, I think the soupy look in the first photo is an artifact of Thorne’s admittedly unorthodox use of the overnight slow-cooker method for dealing with artisanal grits. When you take off the lid in the morning there are really stiff hunks of grits stuck to the bottom and sides of the pot, and liquid in the center. You scrape off the hunks and stir them into the liquid before serving. The result is definitely thick enough to stand a spoon upright in it.

What, if anything, do you add to your grits?

By: paul

paul — Sat, 31 May 2008 20:31:27 +0000

Generally I go for the mass-produced variety, because they’re just simply easier to make in a hurry. I’ve had artisanal grits on a few occasions, though, and they’re just straight up divine.

I’ll take your word on it about the photo, though. I’ve always prepared grits to have no visible water, to have something of a consistency like oatmeal or mashed potatoes where they will stand up in a spoon just the same way you scoop them out of a dish. Soft, but firm.

By: Patrick

Patrick — Sat, 31 May 2008 17:48:02 +0000

They may look soupy in the photos, but they’re not – they’re quite thick. Do you do artisanal grits? Thorne writes: “Unlike mass-produced grits, those from old-fashioned, small-scale Southern grist mills have not been stripped of the heart, or germ, of the corn, the part that’s high in iron, niacin and riboflavin. You can see for yourself that it’s there — little dark speckles are the tip-off. These buff-colored grits have a rougher texture than fine-milled commercial grits; the flavor is straightforward, authentic and, and full. When you’re eating them, you can really taste the corn, something that rarely comes through when you eat steel-ground grits. Cooked up, these artisanal grits will be homier-looiking and -tasting and considerably thicker than commercial grits.” That’s my experience too.

By: paul

paul — Sat, 31 May 2008 05:49:01 +0000

As a southerner and semi-expert on grits as a diet staple, I have to say your grits look funny and r0ng. Chiefly, they’re far too soupy/liquidy. A dryer grit is a more delicious grit.

By: 9000

9000 — Sat, 31 May 2008 00:36:20 +0000

fiona = wrong.

By: Fiona

Fiona — Fri, 30 May 2008 22:26:52 +0000

For years I wondered what grits was. Now I know it’s just fancy foreign porridge what takes ages to cook, and is equally exciting as porridge.

By: Dave Martin

Dave Martin — Fri, 30 May 2008 20:43:58 +0000

Patrick
I suggest bringing the crock pot to work and cooking them here. We could have them at the Marketing meeting then.

By: 9000

9000 — Fri, 30 May 2008 20:37:33 +0000

if your day was not affected, may i suggest you pair with a chateauneuf pape blanc next time.