Grits how watery or how thick should they be? Also any good reciepies or what 2eat with them?

Question

loved grits as a child and now have access to them i remember having them with scrambled eggs bacon etc... is there any other way to make them plus when i made it they were a little watery how do you eat them is it like porrige?

ah pentatap...if you dont know the answer just dont answer im a california lost in your grit for saken uk which offers no good food. so suppose you wouldnt know what grits are.

sugar pie im lost in the uk. i can only go on base for our yummy american food do we sell grits on base as what i got today was quakers is there a large difference in taste. they are instant i just looked

sticks and stones. and the uk is known for the most amount under weight people. but i suppose america so bad thats why uk copies most of what americans do clothing food... oh actually uk copies all countries. wasnt trying to insult u just saying if you dont know the answer dont answer simple really

Answer 1

I like my grits with a thicker consistency because I usually have them with over-easy eggs. The yolks are then soaked up by the grits and get a little looser but not watery. I also crumble bacon into my grits with the eggs and dip my toast into it. Mmmm...tasty.

Answer 2

You can now buy them in packages inside a box. The directions say heat 1/2 cup water and pour onto one package of grits. You can use less water if you wish.

We have them with an egg breakfast.

Some people eat them as their morning cereal.

Answer 3

Grits? Not sure what country you are from...but here in England grits are small bits of stone and dirt you find on the road

EDIT: I find it amusing that someone from the most obese and gluttonous country in the world has the audacity to lecture ME about good food!

Answer 4

The ratio for grits is 1 part grits to 4 parts water. You can use any unit of measure, just measure 1 grits, and 4 waters.

I like quick grits best. They cook in 5 min. No self-respecting Southerner would be caught dead eating instant grits, and regular (25 min) grits just take too dang long to cook!

Add salt to water, bring to a boil. Whisk in grits, stirring in slowly. Dont' just dump them in. Bring back to a boil and stir. Top w/ lid, lower heat to low, and let cook for 5 min. To make them thicker, remove top after 5 min. and let steam evaporate.


SHRIMP AND GRITS

1 cup grits (not quick or instant; 8 oz)
6 cups water
1 1/2 teaspoons salt
1 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled (deveined if desired)
2 Hillshire Farms smoked sausage "Hot Links" (from a 5-link package), chopped
1 medium onion, finely chopped (1 cup)
1 green bell pepper, finely chopped (1 cup)
1 teaspoon all-purpose flour

Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring occasionally, until grits are creamy and soft, about 30 minutes. Season with salt and keep warm, covered.
Meanwhile, rinse shrimp under cold running water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a dry 12-inch heavy skillet over moderately high heat, stirring, until browned and fat is rendered, about 4 minutes.
Add shrimp to sausage mixture and cook, stirring, until shrimp just turn opaque, about 2 minutes, then transfer shrimp to a plate.
Add onion and bell pepper to sausage mixture and increase heat to high, then cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
Sprinkle flour over sausage mixture, then cook, stirring, 1 minute. Add remaining cup water and bring to a boil, stirring and scraping up any brown bits from bottom of skillet. Return shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then remove from heat.
Stir grits and divide among 4 plates, then spoon shrimp mixture with sauce on top and serve immediately.

Makes 4 servings.

--Gourmet, December 2005