Gosh you are right, they are bland! Sometimes that's good, say, like Avocadoes from Florida are bland. Still, millions like grits served plain with only a little butter and salt. Amazing! I think you have to speak Southern to like them tho'. C=:-)
When I make it for myself, I pour 1/3 cup grits into 1 cup boiling salted water and stir for one minute until thickened. Then spoon it to a bowl with 2 Tbs butter.
Thank you SO MUCH for taking the time to be so DETAILED with your instructions. Some chefs don't give measurements and times etc. assuming that everyone knows this. Now I will give you a secret I learned from a lady cafe owner in Miami. Once you bring the grits to a rapid boil you can TURN OFF the heat completely. Leave them on the eye and come back 20 in. later.PERFECT consistency all the time. Maybe come twice during the 20 min. to stir.
I just made grits for the first time and it turned out horrible because I didn't look it long enough. Tasted a bit crunchy. Thanks so much for your instructions! Now I know how to do it the right way.
Incredibly, "Gone With The Grits" by Diane Pfeifer, ISBN 0-9618306-9-7 gives 150 grits recipes. I found it in a yard sale. Totally unbelievable what can be done with grits! Would you like to see me do some other dishes with it? - Chef Remy C=:-)
Gosh you are right, they are bland! Sometimes that's good, say, like Avocadoes from Florida are bland. Still, millions like grits served plain with only a little butter and salt. Amazing! I think you have to speak Southern to like them tho'. C=:-)
ChefRemyM 1 month ago
is this just corn meal? If it is it would taste very bland!
harveyshideout 1 month ago
I'm getting ready to cook some grits right now with 3 eggs on top with some toast on the side. Yummy.
musicman195959 3 months ago
When I make it for myself, I pour 1/3 cup grits into 1 cup boiling salted water and stir for one minute until thickened. Then spoon it to a bowl with 2 Tbs butter.
ChefRemyM 6 months ago
Thank you SO MUCH for taking the time to be so DETAILED with your instructions. Some chefs don't give measurements and times etc. assuming that everyone knows this. Now I will give you a secret I learned from a lady cafe owner in Miami. Once you bring the grits to a rapid boil you can TURN OFF the heat completely. Leave them on the eye and come back 20 in. later.PERFECT consistency all the time. Maybe come twice during the 20 min. to stir.
superbm77 6 months ago 2
That's great, keep trying other ingredients. It's fun!
ChefRemyM 9 months ago
Love my grits! I put cheese, chopped garlic and seasoned salt in mine....yummy!!
hotdrumchick 9 months ago
I just made grits for the first time and it turned out horrible because I didn't look it long enough. Tasted a bit crunchy. Thanks so much for your instructions! Now I know how to do it the right way.
Txb0024 10 months ago
Incredibly, "Gone With The Grits" by Diane Pfeifer, ISBN 0-9618306-9-7 gives 150 grits recipes. I found it in a yard sale. Totally unbelievable what can be done with grits! Would you like to see me do some other dishes with it? - Chef Remy C=:-)
ChefRemyM 11 months ago
how do you like your grits? ,regular or "al dente"?
CentinelThe 11 months ago
@how13r I have 3 iPod touches 6 tvs and s ps3 and I eats grits... Well cocowheats the anwser is because there so good it's not even funny
InsTanTKiiLL 1 year ago
if you can afford a camera, then why are you eating grits? lol
h0w13r 1 year ago
What is grits ? Sorry im English lol
SillyBoyBlue83 1 year ago
@SillyBoyBlue83 grits is corn that has been ground coarser than corn meal.
ExiledRomaji 1 year ago
@SillyBoyBlue83 Southern American Meal mainly ate for breakfest. It is made of dried corn
AccessDenied55 7 months ago
The color of the burner looks cool
Tuboy11 1 year ago