Friday, January 22, 2016

grits!

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I made grits today, for the first time ever.

I haven't even eaten grits very many times, let alone make them.  But I am eager to eat lower on the food chain.  When I went to the Anson Mills dinner at Zingerman's Roadhouse, we had some lovely grits.......

I got some Anson Mills Antebellum Medium white corn grits for Christmas, and that's what I made today.  I think they were pretty good, but I wish I had some feedback from someone who knows grits.  I'm not sure I cooked them long enough.  I put pepper on them, as the Anson Mills website recipe says, but I think I would like them better without pepper.  They are so subtle -- for me, the pepper overwhelmed rather than enhancing.

Anyway.  A momentous day.  :-)  First grits.

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2 comments:

clayt666 said...

The big thing when I lived in Atlanta was to put butter on them. I don't recall anyone using pepper. You could tell the Yankees because they would put maple syrup on them.

January 22, 2016 at 8:51:00 PM EST
I need orange said...

:-) Anson Mills is in South Carolina. Their recipe calls for soaking the grits overnight in water, cooking, then adding salt, pepper, and butter.

I would put in the salt and butter again, but I think I would skip the pepper. I want to savor the flavor of grains............

I don't remember tasting pepper in the grits at the dinner we went to. I'm sure I put in less pepper than the recipe called for (but it's really good pepper, not grocery-store pepper, so I don't know how much stronger it might be.........),

We talked about sweet vs. savory when I was getting started yesterday, and I decided to use Anson Mills' recipe.

We Yankees do put sweetness on our cooked grains............ :-)

I've had grits with cheese in them. That is good........... :-)

January 23, 2016 at 7:27:00 AM EST

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