What are grits? what are they made of
Grits (n.): A ground meal of dried and hulled corn kernels that is boiled and served as a breakfast food or side dish. [ Source: http://www.chacha.com/question/what-are-grits%3F-what-are-they-made-of ]
More Answers to "What are grits? what are they made of"
- What are grits and how are they made?
- http://answers.yahoo.com/question/index?qid=20090626090515AAyM56r
- Grits is a Native American corn-based food common in the Southern United States, consisting of coarsely ground corn. Grits is similar to other thick maize-based porridges from around the world such as polenta. It also has a resemblance to f...
- How to Make Grits
- http://www.ehow.com/tag/grits/
- Grits, or hominy ground into a cereal, is a common breakfast in the southern United States. To make sure you're following the correct recipe, you may want to double-check the instructions on the...
- Why the NEA Can Kiss My Grits - My Home Schooled, Home Made Grits...?
- http://www.associatedcontent.com/article/394320/why_the_nea_can_kiss_my_grits_my_home.html
- My son is home schooled. After a few years of subjecting him to public education and feeling that we were very quickly losing our child, my husband and I made the choice to bring my son home and give him the education that he deserves. This...
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- what are grits made of and are they bad for you?
- Q:
- A: grits are made from white corn hominy a staple of southern food not harmful at all. i am from MN so if i am wrong would someone from the south correct me. no grits in MN
- what dish can be made with grits?Any recpies for Texas grits or cowboy grits?
- Q: I like grits with or without butter & sugar,but i'm wondering if there are some that make a casserole out of them or maybe add some other stuff that would be good to serve?
- A: Grits with cheddar cheese and bacon, along with artichoke hearts and other seasonings.Prep Time: :Cook Time: :Ingredients:8 slices of bacon3 cups chicken broth1 cup water1 cup quick grits1 cup grated Cheddar cheese2 tablespoons sour cream2 tablespoons butter1 clove garlic, minced1/2 tsp cayenne pepper (more or less, to taste)1 can (14 to 16 ounces) artichoke hearts, chopped, or use frozen cooked artichoke hearts2 eggs, well beatenPreparation:Heat oven to 350° F. Grease a 2-quart baking dish. In a large skillet over medium heat, fry bacon until crispy. Drain on paper towels; crumble.In a large saucepan, combine broth and water. Bring to a boil. Slowly stir in grits. Reduce heat to low; cover and cook for about 5 minutes, stirring occasionally to prevent scorching.Remove grits from heat. Add the bacon and remaining ingredients; stir well. Pour into the baking dish. Bake at 350° for 50 to 60 minutes, or until set.Serves 8. fried grits Serve fried grits like polenta, with a topping, or as a side dish.Prep Time: :Cook Time: :Ingredients:5 cups water salt to taste 1 cup stone ground grits 1/2 cup all-purpose flour vegetable oilPreparation:Bring the water and salt to a boil in a large heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick like mush, about 15 to 20 minutes. If necessary, add a little more boiling water.Pour the hot grits onto a large plate to make a layer about 3/4-inch deep. Cover and let stand to cool, then refrigerate to chill thoroughly.When the grits are cold and firm, cut into rectangular pieces. Dredge the grits pieces with flour, shaking off excess flour.Heat the oil to a depth of 1/2-inch in a heavy skillet. Fry grits pieces until golden brown on both sides, about 4 to 5 minutes total. Drain on paper towels and sprinkle with salt. Serve hot. Serves 4chicken with grits Ingredients:4 chicken breast halves without skin, boneless4 cups water1/2 teaspoon salt1 cup quick cooking grits, uncooked1 teaspoon ground cumin2 tablespoons butter.Spicy Southern Salsa1 cup corn kernels, cooked and drained1 cup black-eyed peas, cooked and drained1 medium tomato, seeded and chopped1/2 cucumber, peeled, seeded, diced1/4 cup chopped green onions2 tablespoons fresh lemon juice2 tablespoons minced fresh basil1 small jalapeno, seeded and finely minced1 clove garlic, minced1/4 teaspoon salt1/8 teaspoon pepperPreparation:Bring water and salt to a boil in a medium saucepan; stir in grits and cook according to package directions. Spoon grits into a greased 9-inch square baking pan; cover and chill until firm. Rub chicken breasts with the ground cumin. Melt butter in a large skillet over medium heat. Add chicken and cook, turning, for about 12 minutes, or until brown and fork tender. Remove chicken from skillet and drain on paper towels; cover and keep warm. Invert baking pan to remove grits. Cut into 4 sqares, then cut each square diagonally into 2 triangles. In same skillet, heat pan drippings to medium temperature. Add grits and sauté, turning once, about 5 minutes or until lightly brown. To serve, cut each chicken breast into slices. Place chicken slices from one breast half on each serving plate with 2 grits cakes on the side. Spoon Spicy Southern Salsa over the grits cakes.Makes 4 servings.Southern Salsa: Mix salsa ingredients together in a large bowl. happy to help!!!
- What is ethnically correct - for grits to be made with water or with milk?
- Q: for those who know what grits are in the first place- i heard from someone from georgia that they make their grits with milk, just like it was malto-meal or something! i was shocked! i have NEVER heard of this. then he went on to say that he eats his grits with....sugar....say it ain't so, say it ain't so...
- A: Whoever you talked to in Georgia is a transplant from the North. I am from the South and we make our grits with water. After the grits are cooked, we add a little butter, maybe some red-eye gravy, sometimes cheese. But milk? Yuck. Now that has got to be a Yankee rendition of grits!! And no self-respecting Southerner would ever add sugar to grits. So, honey, I am saying IT AIN"T SO!!!
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