True grits: whether served plain or fancy, this classic Southern dish always offers a taste of (down)home.Grits are the South's signature dish A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own . Historically, they have sustained us during hard times ranging from hurricanes and failed crops to Reconstruction and the Great Depression. When there was little else to eat, a pot of grits bubbling on the stove was soul-satisfying, cheap, and guaranteed to fill an empty stomach and comfort an anxious heart. Grits are made from corn, one of the South's major staples. In 1607, friendly Native Americans introduced Jamestown colonists to a porridge made from softened corn seasoned with salt and fat. This was the forerunner of grits, which are now made from milled corn kernels Corn kernels are readily available in bulk throughout maize producing areas. The price as of 2005 is only about $1.80 per bushel in the U.S. This makes it the most inexpensive of all pelletized fuels. Pelletized fuels are used for corn and pellet stoves and furnaces. . Corn later became the prime ingredient in other Southern favorites such as cornbread, hush puppies Hush puppies may refer to:
The Quaker Oats Company makes three varieties of grits: regular, quick, and instant. The large granules Granules Small packets of reactive chemicals stored within cells. Mentioned in: Allergic Rhinitis, Allergies are left intact in regular grits. Quick grits are made with smooth rollers that produce smaller granules requiring less cooking time. Instant grits are pre-cooked and dried for packaging. You only have to add boiling water to re-cook instant grits. The Rolls Royce Rolls Royce the millionaire’s vehicle. [Trademarks: Brewer Dictionary, 928] See : Luxury of grits is the stone-ground variety. Milled with stone rather than steel rollers, stone-ground grits are sold at gourmet and natural food stores and some supermarkets. Stone-ground grits are also available at the mills where they are ground, usually scenic tourist attractions ideal for taking photographs. You may also order stone-ground grits online at several websites by searching for the keywords "stone-ground grits." Southerners are passionate about the way they prefer their grits. Some favor them for breakfast topped with fried eggs with runny run·ny adj. run·ni·er, run·ni·est Inclined to run or flow: runny icing; a runny nose. runny Adjective [-nier, -niest yolks and served with biscuits and sausage. Others like them smothered smoth·er v. smoth·ered, smoth·er·ing, smoth·ers v.tr. 1. a. To suffocate (another). b. To deprive (a fire) of the oxygen necessary for combustion. 2. with gravy or sprinkled with salt or sugar. Bland when served alone, grits take on the flavor of their accompaniments. Cheese and grits have a natural affinity, as proven by the popularity of garlic cheese grits. But my personal favorite is grits with ham and red-eye gravy Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy and red ham gravy. , an easy dish that borders on the sublime. The instructions are simple: Prepare instant grits according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. package directions for 6 servings. While they cook, saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. 6 slices country ham Country ham is a variety of cured ham from the United States, associated with the Southern United States. It is typically very salty in taste. Country hams are salt- and nitrate-cured for about a month and may be hardwood (usually hickory and red oak) smoked, then aged for in 2 tablespoons butter. Slash edges of ham if it curls. Remove ham. Add 3/4 cup brewed coffee to the drippings, and cook for 2 minutes, incorporating the ham flavorings left in the skillet. Serve grits on individual plates, making a well in the center. Fill each well with gravy. Place ham slices beside the grits. Recently, several restaurants have gone upscale with fancy grits dishes. The low-country combination of shrimp and grits is a favorite theme: City Grocery in Oxford is well-known for its Shrimp and Tabasco Hot Sauce Cheese Grits, and Julep julep (j  lĭp) or mint julep, alcoholic beverage of the S United States. restaurant in Jackson serves an
elegant variation made with smoked gouda and a basil-mint cream sauce cream saucen. A white sauce made by cooking together a mixture of flour and butter with milk or cream. Noun 1. cream sauce - white sauce made with cream . The Five and Ten Restaurant in Athens, Georgia Athens-Clarke County is a unified city-county in Georgia, U.S., in the northeastern part of the state, at the eastern terminus of Georgia 316. The University of Georgia is located in this college town and is responsible for the initial creation of Athens and its subsequent growth. , offers the unusual Baked Grits with Rosemary, Roasted Tomatoes, and Goat Cheese, the recipe for which is included in this article. Although popular with some, diehards do not like gussied-up grits. Author Tim Warren says it is "sort of like sending a mule out to run in the Kentucky Derby Kentucky Derby One of the classic U.S. Thoroughbred horse races. It was established in 1875 and run annually on the first Saturday in May at Churchill Downs track in Louisville, Ky. With the Preakness and the Belmont Stakes, it makes up U.S. racing's coveted Triple Crown. ." Cookbook writer Edna Lewis echoes his sentiments, stating that "People should leave grits alone." Whether they are served plain or fancy, grits are too essential to Southern traditions to ever leave the table. CHEESE GRITS CASSEROLE 1 cup grits 4 cups boiling water 1 teaspoon salt 1 stick butter 1 (8-ounce) package Velveeta cheese 1/2 teaspoon garlic powder 2 to 3 drops Tabasco sauce 2 eggs Milk Cook grits in water with salt. Remove from heat. Add butter, cheese, garlic powder, and Tabasco. Crack eggs into a measuring cup, and beat. Add milk to eggs to make 1 cup, and beat well. Add to grits mixture. Pour into a greased 2-quart casserole dish. Bake in a preheated 300degree oven for 1 hour. Yield: 6 servings. Cooks.com JALAPENO AND CHEESE GRITS 1 cup water 1 cup heavy cream 1/4 teaspoon salt 1 1/2 cups stone-ground grits (may substitute instant grits) 1/2 pound medium-sharp cheddar cheese, grated 3 jalapeno peppers, de-seeded and diced Bring water, cream, and salt to a rolling boil. Stir in grits. Reduce heat to medium, and add cheese and jalapeno peppers. Cover and reduce heat to low, stirring occasionally until mixture reaches desired thickness. Yield: 6 servings. Luke Cotton, General Manager Reata reata [Span.] lasso. Restaurant Alpine, Texas Alpine is a city in Brewster County, Texas, United States. The population was 5,786 at the 2000 census. It is the county seat of Brewster CountyGR6. SAUSAGE-GRITS CASSEROLE 1 cup quick grits 3 cups beef bouillon 1/2 teaspoon salt 1 pound hot sausage 2 sticks butter 4 eggs, beaten 1 cup milk 1/2 cup grated sharp cheese, divided Cook grits in bouillon and salt until thick, about 3-4 minutes. In a skillet, cook sausage until well done; drain on paper towels. Add sausage to cooked grits, mixing thoroughly. Add butter, eggs, milk, and 1/4 cup cheese to grits and sausage, again mixing thoroughly. Pour into a greased casserole dish. Sprinkle with remaining grated cheese before cooking. (This looks very soupy before cooking; it thickens as it bakes.) Bake in a preheated 350-degree oven for 30-45 minutes. Yield: 8 servings. Gardeners' Gourmet II (Mississippi) The Recipe Hall of Fame Cookbook II Quail Ridge Press Brandon CRUSTLESS HAM AND GRITS PIE 1/3 cup quick grits 1 cup water 1 cup evaporated milk 3/4 cup Cheddar cheese, shredded 3/4 cup lean ham, cooked and chopped 3 eggs, beaten 1 tablespoon fresh parsley, chopped 1/2 teaspoon dry mustard 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt Cook grits in water according to package directions, omitting salt. Mix cooked grits with milk and remaining ingredients in a bowl. Spoon into a greased 9-inch pie plate. Bake in a preheated 350-degree oven for 35 minutes. Let stand for 10 minutes. Yield: 6 servings. True Grits Junior League of Atlanta, Georgia ROSEMARY MUSHROOM GRITS 3 1/2 cups beef broth 3/4 cup grits 2 cloves minced garlic, divided 3/4 cup Parmigiano-Reggiano cheese, grated 2 1/2 tablespoons butter or margarine 1 teaspoon freshly ground pepper 1 tablespoon olive oil 1 sprig rosemary, chopped 2 cups fresh shiitake mushrooms 2 tablespoons fresh parsley, chopped Salt and pepper to taste Bring broth to a boil in a saucepan. Stir in grits and 1 clove minced garlic; reduce heat. Cook, covered, for 20 minutes or until thickened, stirring occasionally. Remove from heat. Stir in cheese, butter, and pepper. Cook over low heat until cheese and butter melt, stirring frequently. Saute 1 clove minced garlic in olive oil in a skillet until tender but not brown. Stir in rosemary and mushrooms. Cook over medium heat for 8-10 minutes or until brown, stirring frequently. Remove from heat. Stir in parsley, salt, and pepper. Let stand until cool. Spoon half of grits mixture into a large baking dish. Spread with mushroom mixture; top with remaining grits mixture. Chill, covered, for several hours or overnight. Before serving, cut into squares or desired shapes. Yield: 8 servings. Variation: If you prefer to serve the grits squares hot, arrange on a baking sheet, and broil until light brown. True Grits Junior League of Atlanta, Georgia BAKED GRITS WITH ROSEMARY, ROASTED TOMATOES, AND GOAT CHEESE 18 cherry tomatoes, halved 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon olive oil 5 cups water 1 clip Quaker Old Fashioned Grits 1 teaspoon salt 1 tablespoon unsalted butter 1 cup fresh goat cheese, crumbled 2 tablespoons chopped fresh rosemary or to taste Preheat oven to 400 degrees. On a small baking sheet baking sheet n. A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. lay out tomatoes cut side up; do not crowd, as they should roast not steam. Season evenly with salt and pepper
Butter an 8- to 10-inch round ceramic dish with sides that arc at least 1 inch high Bring water to a boil in a medium pot. Slowly pour grits and salt into water, stirring constantly. Reduce heat to low, and cook for 20 minutes or until grits are nicely thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Whisk in butter, and pour grits into the buttered dish. Dot grits with tomatoes, chopped rosemary, and crumbled goat cheese. Bake for 30 minutes. Yield: 6 servings. Hugh Acheson Five and Ten Restaurant Athens, Georgia Courtesy of Quaker Oats SHRIMP JAMBALAYA GRITS 1 tablespoon olive oil 1 cup yellow onion, chopped 1/2 cup green bell pepper, chopped 1/2 cup celery, chopped 1 1/2 teaspoons salt 1/8 teaspoon ground black pepper 1/8 to 1/4 teaspoon cayenne pepper 1/4 pound boiled ham, diced 1/2 pound medium shrimp, peeled and deveined 1 tablespoon garlic, minced 1/2 cup tomato, peeled, seeded, and chopped 6 cups milk 2 cups quick white grits 1/4 cup green onion tops, chopped 1/4 pound sharp Cheddar cheese, shredded In a large, heavy pot, heat olive oil over medium heat. Add yellow onion, bell pepper, celery, salt, and peppers. Cook until vegetables are soft (about 4 minutes). Add ham and shrimp, and continue cooking for 2 minutes. Add garlic and tomato. Cook for an additional 2 minutes. Add milk, and bring to a boil. Stir in grits. Reduce heat. Cover and cook for 9-10 minutes or until grits are creamy. Add green onions and cheese. Stir until cheese is melted. Yield: 8 servings. Prime Meridian prime meridian, meridian that is designated zero degree (0°) longitude, from which all other longitudes are measured. By international convention, it passes through the original site of the Royal Observatory in Greenwich, England; for this reason, it is sometimes Lamar Foundation Meridian |
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