Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 - " Sue in NJ " <sue_in_nj <Undisclosed-Recipient:;> Saturday, April 12, 2008 2:27 PM Teach me, O, Southerners > How does one cook grits? > > Yes, I am a grit virgin. (hangs head in shame) > > Hey, I'm from Jersey, whadda want? > > But I'm getting really bored with oatmeal and fruit for breakfast and > would like to try something different, and inspiration struck me while > watching My Cousin Vinnie. > > I've Googled it, and came up with loads of recipes that say to take 6 > cups of water and a cup of grits, then a pile of other really Southern > ingredients, like a quarter pound of butter and a cup of shredded sharp > cheddar cheese, then add cooked bacon, and so on. > > I'm looking for a nice *healthy* version that can be made, preferably > just one or 2-servings, and a nice and fast microwave recipe would be > appreciated, too. > > So, how do *you* make your grits? > > Thanks, y'all. > > > Sue in NJ > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Links > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Them there sound like fancy-people grits to me, Sue! ;-) Normally, we eat grits just cooked in water according the package directions. We serve them with salt, pepper, and--unfortunately--butter or margarine. It's a side dish, like hash browns, that people eat with their toast and (non-vegan alert!) eggs and breakfast meat (bacon, sausage). Rarely in my experience do they get cooked with the meat, except in fancy restaurants. At least, that's how it's always been in my non-fancy family. The proportion of water will really depend on the type of grits you bought, white (hominy) or yellow (corn), and the grind (instant, quick, regular). Just follow the pkg directions. Instead of margarine, you could try serving them with a fat-free gravy, like you would mashed potatoes. Also, they're very similar to polenta, so anything you might serve over a loose polenta you could serve over grits. You can also cook grits with less water, and they'll firm up like polenta. (I do all my fancy cooking with polenta!) Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- - " Sue in NJ " <sue_in_nj <Undisclosed-Recipient:;> Saturday, April 12, 2008 1:27 PM Teach me, O, Southerners > How does one cook grits? > > Yes, I am a grit virgin. (hangs head in shame) > > Hey, I'm from Jersey, whadda want? > > But I'm getting really bored with oatmeal and fruit for breakfast > and > would like to try something different, and inspiration struck me > while > watching My Cousin Vinnie. > > I've Googled it, and came up with loads of recipes that say to take > 6 > cups of water and a cup of grits, then a pile of other really > Southern > ingredients, like a quarter pound of butter and a cup of shredded > sharp > cheddar cheese, then add cooked bacon, and so on. > > I'm looking for a nice *healthy* version that can be made, > preferably > just one or 2-servings, and a nice and fast microwave recipe would > be > appreciated, too. > > So, how do *you* make your grits? > > Thanks, y'all. > > > Sue in NJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Sue, I guess I'm a real boring grit person. I cook them as directed on the label, and then when done, add nutritional yeast, salt and pepper. Sometimes I add that other stuff too that some people put on toast and mashed potatoes which can't be mentioned here because it's not fat free but I use when I'm feeling " wild " ! ) My daughters like them with pure maple syrup on them. I definitely don't like them that way. Some people put gravy on them. My mom likes them with sausage gravy which, as I'm sure you know can be made vegan using soysage. It's okay that way but I like them best with plain salt, pepper, nut yeast, and the unmentionable topping. I'm sure there are other " traditional " southern ways to eat them as well. I guess it just depends on what part of the south you're from. God's Peace, Gayle - " Sue in NJ " <sue_in_nj <Undisclosed-Recipient:;> Saturday, April 12, 2008 2:27 PM Teach me, O, Southerners > How does one cook grits? > > Yes, I am a grit virgin. (hangs head in shame) > > Hey, I'm from Jersey, whadda want? > > But I'm getting really bored with oatmeal and fruit for breakfast and > would like to try something different, and inspiration struck me while > watching My Cousin Vinnie. > > I've Googled it, and came up with loads of recipes that say to take 6 > cups of water and a cup of grits, then a pile of other really Southern > ingredients, like a quarter pound of butter and a cup of shredded sharp > cheddar cheese, then add cooked bacon, and so on. > > I'm looking for a nice *healthy* version that can be made, preferably > just one or 2-servings, and a nice and fast microwave recipe would be > appreciated, too. > > So, how do *you* make your grits? > > Thanks, y'all. > > > Sue in NJ > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Links > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Sue, I am the grits Queen. I enjoy grits with anything.... But for a healthy serving of grits is 1/3 cup regular grits and 1 cup water.microwave for 3 minutes. Can be cooked on stove top , but messy... I like old fashion grits....Today in the stores I can not find anything but instance grits. Found some yellow corn meal that is course ground.Works like a charm .And even looks like it has cheese in it from the yellow corn.Yes, grits are made from ground corn. I do not eat them except once in a great while since starting Eat2Live. For me grits are a comfort food.I had fried grits once.delicious !!!!! Reminds me of home in Georgia with my Momma's cooking. As you stated in your message you may add a lot of different thing to grits. Butter, eggs, bacon, cheese ect.Just remember this will show up on the hips..LOL Janie ---- Sue in NJ 4/12/2008 2:28:48 PM Undisclosed-Recipient:, Teach me, O, Southerners How does one cook grits? Yes, I am a grit virgin. (hangs head in shame) Hey, I'm from Jersey, whadda want? But I'm getting really bored with oatmeal and fruit for breakfast and would like to try something different, and inspiration struck me while watching My Cousin Vinnie. I've Googled it, and came up with loads of recipes that say to take 6 cups of water and a cup of grits, then a pile of other really Southern ingredients, like a quarter pound of butter and a cup of shredded sharp cheddar cheese, then add cooked bacon, and so on. I'm looking for a nice *healthy* version that can be made, preferably just one or 2-servings, and a nice and fast microwave recipe would be appreciated, too. So, how do *you* make your grits? Thanks, y'all. Sue in NJ --- Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Sue, I guess I'm a real boring grit person. I cook them as directed on the label, and then when done, add nutritional yeast, salt and pepper. Sometimes I add that other stuff too that some people put on toast and mashed potatoes which can't be mentioned here because it's not fat free but I use when I'm feeling " wild " ! ) My daughters like them with pure maple syrup on them. I definitely don't like them that way. Some people put gravy on them. My mom likes them with sausage gravy which, as I'm sure you know can be made vegan using soysage. It's okay that way but I like them best with plain salt, pepper, nut yeast, and the unmentionable topping. I'm sure there are other " traditional " southern ways to eat them as well. I guess it just depends on what part of the south you're from. God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 Sue, This response has nothing to do with grits, but, if you are looking for a new yummy breakfast instead of oatmeal, I will tell you about my current favorite: amaranth! It is found in the health food section with the other dry grains. I cook 1/2 cup of amaranth with 1 cup water, bring to a boil and then simmer on low until water is absorbed. It still has a rather firm texture, so if you want it " mushier " , use a little more water. It is great just as is, or if I want a little sweeter breakfast I add a splash of vanilla extract to the cooking water, and maybe an apple or a ripe banana, diced. I've heard it is very nutritious, although I haven't taken the time to research it. Tina , " Sue in NJ " <sue_in_nj wrote: > > How does one cook grits? > > Yes, I am a grit virgin. (hangs head in shame) > > Hey, I'm from Jersey, whadda want? > > But I'm getting really bored with oatmeal and fruit for breakfast and would like to try something different, and inspiration struck me while watching My Cousin Vinnie. > > I've Googled it, and came up with loads of recipes that say to take 6 cups of water and a cup of grits, then a pile of other really Southern ingredients, like a quarter pound of butter and a cup of shredded sharp cheddar cheese, then add cooked bacon, and so on. > > I'm looking for a nice *healthy* version that can be made, preferably just one or 2-servings, and a nice and fast microwave recipe would be appreciated, too. > > So, how do *you* make your grits? > > Thanks, y'all. > > > Sue in NJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2008 Report Share Posted April 12, 2008 this stuff sounds really great, like quinoa!!! here's a link to a great site for info on it.......I have to try it now!!! Thanks for the suggestion, Tina!! http://chetday.com/amaranth.html I love all the ideas I get on here...thanks to everyone who shares!!! CinTina <onevoiceforgod wrote: Sue,This response has nothing to do with grits, but, if you are lookingfor a new yummy breakfast instead of oatmeal, I will tell you about mycurrent favorite: amaranth! It is found in the health food sectionwith the other dry grains. I cook 1/2 cup of amaranth with 1 cupwater, bring to a boil and then simmer on low until water is absorbed.It still has a rather firm texture, so if you want it "mushier", usea little more water. It is great just as is, or if I want a littlesweeter breakfast I add a splash of vanilla extract to the cookingwater, and maybe an apple or a ripe banana, diced. I've heard it isvery nutritious, although I haven't taken the time to research it.Tina , "Sue in NJ" <sue_in_nj wrote:>> How does one cook grits?> > Yes, I am a grit virgin. (hangs head in shame)> > Hey, I'm from Jersey, whadda want?> > But I'm getting really bored with oatmeal and fruit for breakfastand would like to try something different, and inspiration struck mewhile watching My Cousin Vinnie.> > I've Googled it, and came up with loads of recipes that say to take6 cups of water and a cup of grits, then a pile of other reallySouthern ingredients, like a quarter pound of butter and a cup ofshredded sharp cheddar cheese, then add cooked bacon, and so on.> > I'm looking for a nice *healthy* version that can be made,preferably just one or 2-servings, and a nice and fast microwaverecipe would be appreciated, too.> > So, how do *you* make your grits?> > Thanks, y'all. > > > Sue in NJ> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 When I was little, my mom would make cornmeal mush in a square corning dish. The next morning, she would cut it into rectangles, heat it up, and poor a bit of maple syrup on it for breakfast. She always made us cooked cereal or the mush for breakfast. I thought it to die for, but I haven't eaten it since the 50s. - JWMann Saturday, April 12, 2008 12:09 PM Re: Teach me, O, Southerners Sue, I am the grits Queen. I enjoy grits with anything.... But for a healthy serving of grits is 1/3 cup regular grits and 1 cup water.microwave for 3 minutes. Can be cooked on stove top , but messy... I like old fashion grits....Today in the stores I can not find anything but instance grits. Found some yellow corn meal that is course ground.Works like a charm .And even looks like it has cheese in it from the yellow corn.Yes, grits are made from ground corn. I do not eat them except once in a great while since starting Eat2Live. For me grits are a comfort food.I had fried grits once.delicious !!!!! Reminds me of home in Georgia with my Momma's cooking. As you stated in your message you may add a lot of different thing to grits. Butter, eggs, bacon, cheese ect.Just remember this will show up on the hips..LOL Janie ---- Sue in NJ 4/12/2008 2:28:48 PM Undisclosed-Recipient:, Teach me, O, Southerners How does one cook grits? Yes, I am a grit virgin. (hangs head in shame) Hey, I'm from Jersey, whadda want? But I'm getting really bored with oatmeal and fruit for breakfast and would like to try something different, and inspiration struck me while watching My Cousin Vinnie. I've Googled it, and came up with loads of recipes that say to take 6 cups of water and a cup of grits, then a pile of other really Southern ingredients, like a quarter pound of butter and a cup of shredded sharp cheddar cheese, then add cooked bacon, and so on. I'm looking for a nice *healthy* version that can be made, preferably just one or 2-servings, and a nice and fast microwave recipe would be appreciated, too. So, how do *you* make your grits? Thanks, y'all. Sue in NJ --- Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 LOL Now that first line sounded like some of my southern relatives talking! LOL My momma is from Tennessee and she told me grits taste like wallpaper paste, so I've never tried them myself. Though ... how she knows what wallpaper paste tastes like I don't know. LOL Anna On 13/4/08 5:03 AM, " Susan Voisin " <susan wrote: > Them there sound like fancy-people grits to me, Sue! ;-) Normally, > we eat grits just cooked in water according the package directions. > We serve them with salt, pepper, and--unfortunately--butter or > margarine. It's a side dish, like hash browns, that people eat with > their toast and (non-vegan alert!) eggs and breakfast meat (bacon, > sausage). Rarely in my experience do they get cooked with the meat, > except in fancy restaurants. At least, that's how it's always been in > my non-fancy family. > > The proportion of water will really depend on the type of grits you > bought, white (hominy) or yellow (corn), and the grind (instant, > quick, regular). Just follow the pkg directions. Instead of > margarine, you could try serving them with a fat-free gravy, like you > would mashed potatoes. > > Also, they're very similar to polenta, so anything you might serve > over a loose polenta you could serve over grits. You can also cook > grits with less water, and they'll firm up like polenta. (I do all my > fancy cooking with polenta!) > > Susan > > ------------- > Susan Voisin > FatFree Vegan Kitchen > http://blog.fatfreevegan.com > ------------- > > - > " Sue in NJ " <sue_in_nj > <Undisclosed-Recipient:;> > Saturday, April 12, 2008 1:27 PM > Teach me, O, Southerners > > >> How does one cook grits? >> >> Yes, I am a grit virgin. (hangs head in shame) >> >> Hey, I'm from Jersey, whadda want? >> >> But I'm getting really bored with oatmeal and fruit for breakfast >> and >> would like to try something different, and inspiration struck me >> while >> watching My Cousin Vinnie. >> >> I've Googled it, and came up with loads of recipes that say to take >> 6 >> cups of water and a cup of grits, then a pile of other really >> Southern >> ingredients, like a quarter pound of butter and a cup of shredded >> sharp >> cheddar cheese, then add cooked bacon, and so on. >> >> I'm looking for a nice *healthy* version that can be made, >> preferably >> just one or 2-servings, and a nice and fast microwave recipe would >> be >> appreciated, too. >> >> So, how do *you* make your grits? >> >> Thanks, y'all. >> >> >> Sue in NJ >> > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 If you just cook grits with water would they be at all similar to Cream of Wheat? Anna On 13/4/08 5:09 AM, " JWMann " <JWMann wrote: Sue, I am the grits Queen. I enjoy grits with anything.... But for a healthy serving of grits is 1/3 cup regular grits and 1 cup water.microwave for 3 minutes. Can be cooked on stove top , but messy... I like old fashion grits....Today in the stores I can not find anything but instance grits. Found some yellow corn meal that is course ground.Works like a charm .And even looks like it has cheese in it from the yellow corn.Yes, grits are made from ground corn. I do not eat them except once in a great while since starting Eat2Live. For me grits are a comfort food.I had fried grits once.delicious !!!!! Reminds me of home in Georgia with my Momma's cooking. As you stated in your message you may add a lot of different thing to grits. Butter, eggs, bacon, cheese ect.Just remember this will show up on the hips..LOL Janie ---- Sue in NJ <sue_in_nj 4/12/2008 2:28:48 PM Undisclosed-Recipient:, Teach me, O, Southerners How does one cook grits? Yes, I am a grit virgin. (hangs head in shame) Hey, I'm from Jersey, whadda want? But I'm getting really bored with oatmeal and fruit for breakfast and would like to try something different, and inspiration struck me while watching My Cousin Vinnie. I've Googled it, and came up with loads of recipes that say to take 6 cups of water and a cup of grits, then a pile of other really Southern ingredients, like a quarter pound of butter and a cup of shredded sharp cheddar cheese, then add cooked bacon, and so on. I'm looking for a nice *healthy* version that can be made, preferably just one or 2-servings, and a nice and fast microwave recipe would be appreciated, too. So, how do *you* make your grits? Thanks, y'all. Sue in NJ --- Check out our recipe files at http://www.fatfreevegan.com . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 On 4/13/08, Coop <rodstruelove wrote: > > If you just cook grits with water would they be at all similar to Cream of Wheat? Sort of, but . . . um . . . grittier. Really. I know it sounds like I'm joking, but I'm not. They're quite similar, though. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 On Sat, 12 Apr 2008 14:27:55 -0400, you wrote: >How does one cook grits? > >Yes, I am a grit virgin. (hangs head in shame) > >Hey, I'm from Jersey, whadda want? > >But I'm getting really bored with oatmeal and fruit for breakfast and >would like to try something different, and inspiration struck me while >watching My Cousin Vinnie. > >I've Googled it, and came up with loads of recipes that say to take 6 >cups of water and a cup of grits, then a pile of other really Southern >ingredients, like a quarter pound of butter and a cup of shredded sharp >cheddar cheese, then add cooked bacon, and so on. > >I'm looking for a nice *healthy* version that can be made, preferably >just one or 2-servings, and a nice and fast microwave recipe would be >appreciated, too. Grits are next-to-nutritionless; they are certainly not a healthy food. They are also (to my northern taste buds) totally tasteless and made good only by the addition of butter and cheese, etc. I wouldn't bother. How about getting some nice whole-grain cornmeal, and making polenta instead? There is some nutrition and good taste to polenta, especially if the corn has not been degerminated. Or corn meal mush. (The difference: polenta is made from coarsely ground cornmeal, whereas corn meal mush is made from finely ground cornmeal.) Natural food stores should have whole-grain cornmeal. Barry Farm (online) carries it: http://www.barryfarm.com/nutri_info/Brans/cornmeal_yel.html Pat -- Northern Pennsylvania http://www.entire-of-itself.blogspot.com/ 'Every one of us can do something to protect and care for our planet. We should live in such a way that makes a future possible.' - Thich Nhat Hanh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 Hi Pat, Maybe grits are an acquired taste but to say they are tasteless is not correct. They are, as you say not much in the way of nutrition but so it also goes with corn which grits are made from as is hominy; hence my addition of nutritional yeast in all of those foods when I make them. Come to think of it, potatoes are pretty bland as well without the addition of all the toppings we tend to put on them. Many northerners don't like grits. It is a very southern food but it is a very southern "comfort" food and very much a part of the culture down here in many parts. When I am in the mood for grits, cornmeal mush and polenta (both of which I dislike) just don't do it for me - neither does any other food. God's Peace, Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2008 Report Share Posted April 14, 2008 Consider me another boring grits person - I go by the package directions, too. But every once in a while I get all fancy & use half water/half soymilk or creamer to cook them. As for toppings, hubby mixes in whatever he's having with them. I like a veganized/healthier version of what I used to do with em - Bacos or GimmieLean sausage style, bit of Smart Balance Light or Earth Balance, sometimes cheese (nutritional yeast sauce or FYH cheddar), and tofu scramble. Then I sit down with my overstuffed bowl & drift away with a better version of my post-clubbing late night/early morning meal.Salsa is pretty good with that mix instead of cheese & margarine. Mena ~~~~~~~~~~~~~~~~~~~I've gone green - care to join me?www.greenbizmama.comSheryl (Sherrie) ThompsonShaklee Independent Distributor Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 You guys are making me want to go buy some grits. I haven't eaten them since . . . *thinking* . . . about 1975 or so. I'm getting nostalgic for them now. Sparrow (who grew up in Kentucky which is, I assure you, in the South) (Even though my husband swears Kentucky is in the MidWest) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 I'm sorry I'm late - all these posts were in my Bulk folder on-line. Normally, > we eat grits just cooked in water according the package directions. I've since found out that " grits " come in a packaged labeled as such, and that product hasn't been on the shelf of the 2 local grocery stores I go to for some time now. I'll be shopping for hubby's aunt this Saturday in a town an hour away and I'll check that store to see if they have them. Thanks, everyone, for all your help and opinions on grit cooking. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 >Found some yellow corn meal that is course ground.Works like a charm . I tried it with coarse grind cornmeal and it just felt like a mouthful of sand. I was told to not use those but to find the item labeled " grits " instead, that they'll be softer, less, well, gritty. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 >I will tell you about my > current favorite: amaranth! It is found in the health food section > with the other dry grains. The *only* place to get " grains " besides rice and oatmeal is the HFS and they've never had this item. They even made a big deal of it when they got a case of quinoa in a year or so ago. Sue in NJ Quote Link to comment Share on other sites More sharing options...
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