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How to Cook Grits

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Location: USDA Zone 8a
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When we sold our homestead, I had a 5 lb. package of grits.  I stored it in an airtight glass jar.

I saw grits mentioned here and thought that grits would be great for breakfast.

So I got them out to fix them and they are so good!

What are grits? You asked:

Grits are known as a quintessential dish in Southern cuisine that has gone from a humble breakfast or side dish to the base for a tasty shrimp entree featured on restaurant menus. Grits actually have a much longer history; the word "grits" refers to any coarsely ground grain and was eaten by the Native Americans. Today, grits are made with either hominy or stone-ground corn and are boiled and then usually combined with butter and milk.


I couldn't remember how to cook them so I looked for some instructions:



Sometimes I have leftover grits so I like to fix the grits by frying them:



I have not had the grits fixed this way be it sound like this would be good. Tomato Grits

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Location: Yukon Territory, Canada. Zone 1a
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I love grits. They are hard to find up here in the far North, but I fondly remember salty buttery grits from trips to Florida and Louisiana.

We Canadians have a more local version: Sunny Boy cereal. It's been made in Alberta since the 1930's.

Just this morning I toasted some in a pan. 1 cup toasted grain, 1 cup milk, 2 cups water, simmer for 5 minutes. Salt/butter to taste and eat!  Rib sticking good.

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I cook it in my Hot Logic. Both the small one ( a few days supply) or the casserole size. I just put the water, grits, slat, and a TBS of Nutiva Butter Flavor Coconut oil.  Cooks in a couple of hours. Eezy peezy.
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Oh man, I'm another abhorrent Yankee who loves grits. (my mother can't even say the word without shuddering).
With tomato or olive oil, schmalz, or lard and good salt they are fabulous. Truffle oil, too. Sundried tomato and nutritional yeast makes an awesome fancy vegan grits. but I sure like just butter too.
I am literally making grits for dinner today instead of polenta to go with chicken cacciatore (usually I would make polenta, but I found grits with the right texture recently and I just couldn't wait!)
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