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/ck/ - Food & Cooking

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12901259 No.12901259 [Reply] [Original]

How do you like your grits?

>butter
>cheese
>cayanne
>black pepper
>pinch of garlic powder
>milk

>> No.12901270

>>12901259
4 to 1 liquid to corn
1 part half n half to 1 part chicken stock
white pepper
lots of butter
grated cheese

>> No.12901273

>>12901259
For me it's cream of wheat with maple syrup

>> No.12901291

>>12901259
With a small pinch of salt and some preserves, like strawberry or fresh fruit. Always with a pinch of salt.

>> No.12901297

Never seen this in a shop before. Californian.

>> No.12901303

>>12901259
That's good as a side with some fried chicken.

>> No.12901331

>>12901259
I like my grits to stay on the store shelf so that someone else buys them.

>> No.12902713
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12902713

>>12901331
based

>> No.12902823

>>12901259
Half water half milk, butter, black pepper, garlic powder, and parsley.

>> No.12903178

>>12901259
We don't have grits in my country. I'm sure I could find them online or whatever, but very uncommon. What do they taste like? For some reason I imagine them to taste like cream corn

>> No.12903315

>>12901297
I went to a Ralph's in Los Angeles and nobody knew where the grits were except this one black dude from down south.

>> No.12903324
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12903324

>>12901259
Homestead grits not that shitty Quaker imitation stuff. Soak it at a 3 to one ratio overnight then cook it with 1# of butter, salt until the water is as salty as pasta water and cheese until I get the consistency I like I usually use Hooks 5 year cheddar I'll serve them with U10 head on Gulf Shrimp

>> No.12903469

>>12903178
Essentially like polenta. It's southern whitetrash/nigger polenta.

>> No.12903558

>>12903178
They taste like chicken.

>> No.12903733

>>12901259
>100% homniy, stone ground grits
>Strain chaff
>2 part whole milk, 2 part water, 1 part grits
>salt, pepper
>wa la

>> No.12903858

>>12901259
BUTTER AND HONEY

>> No.12903897

> eggs
> cheese
> any kind of meat
and if I happen to be using fish I'd dab a bit of louisiana sauce

>> No.12903978

>>12901259
cream cheese, cheddar, old bay, fried egg

>> No.12905522

>>12901259
Sometimes plain (just seasoned).
Sometimes buttery.
Sometimes with a dash of chilli sauce.
>El Yucatco green master race
Sometimes cheesy, pinch of dried garlic.
>Vintage cheddar master race
Sometimes with cumin.

>> No.12905525

>>12903324
Overnight soak? Do you even lift?

>> No.12905545

Either butter and salt, or fully seasoned with shrimp on top.
GRITS:
>salt, pepper, paprika, butter, cheddar cheese
SHRIMP:
>salt, pepper, ground cayenne, minced garlic, Woshushtusheer sauce, lemon juice, parsley
I usually just eat them with butter and salt, though.
>>12901297
Californian here. I see them in every supermarket.

>> No.12905586

>>12905545
In case you want to know it's pronounced wooster.

Yeah I know, English O_o
>Featherstonehaugh = fanshaw
>Leicester = lester
>Cholmondely = chumley
>Mainwaring = mannerling
>Le Mesurier = lemeasurer

>> No.12905589

>>12903178
It's very bland when it's plain. With butter and salt, it's like popcorn-flavored porridge. The texture is like coarse polenta. It can be eaten sweet or savory. I've never eaten sweet grits, though. Butter and salt is too good to make me want to try something new.

>> No.12905602

>>12901259
Butter, molasses. cinnamon.
Apply to toast and eat.

>> No.12905631

>>12901259
What even is grits