🔕 🔔

My Basket ()

All questions

Shrimp and Grits.

I know squat about grits but want to give this a try. Would grits from Bob's Red Mill work reasonably well? This is one product I probably can find locally. It looks like Bob offers a few types, any recommendations?

I thinking I will take a recommendation from Sam1148 and use the Southern Sherried Shrimp recipe. I see lots of recipes for grits, biggest variation seems to be what liquid is recommended. I think the last(only?) time I tasted grits I was about 10 years old --a surprise addition to breakfast during a road trip to Florida. .

asked by caninechef 3 months ago
5 answers 658 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

ps-- Are left over grits eatable? Should I try to scale the grits recipe to "just enough"?

9e7b9960 41ac 4eb6 840a b71d9b1230d0  dsc 2608
added 3 months ago

Bob's Red Mill should be fine. What you want for good grits is for them to be labled "stone ground." Stone ground grits are more coarse, take longer to cook, and are slightly irregular in shape. Leftover grits are good, but different than fresh. Treat leftover grits like you would leftover polenta. They won't be smooth and creamy but are fantastic cut into slices and fried!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Bob's Red Mill makes very good grits/polenta. For leftover grits, I reheat in the microwave a minute at the time, stirring frequently and adding liquid and they are almost as good as fresh.
Leftover grits also make great croutons when cut into cubes and panfried.

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o

PieceofLayerCake is a trusted source on baking.

added 3 months ago

I find that grits and polenta are like mashed potatoes, as in there are so many ways to make them and your method winds up being rather personal. I once used a Bob's Red Mill cornmeal, a medium grind I believe, and it was a disaster, so I would definitely buy something labelled "grits" or "polenta" from him and follow his particular instructions.

Personally, I like yellow grits over white and I make them with water because I just wind up adding tons of butter and sharp cheese at the end and the liquid doesn't seem to really make a difference. The only things I generally add are, salt (lots), butter (lots), cheese (whatever I have on hand, but something with an intense flavor; lots), cracked pepper (I like lots, but some is ok), and chives. Play around with it though, but like mashed potatoes, grits can be thinned easily but not thickened. You can keep warm liquid on hand for that.

Leftover grits are wonderful! I pour it into a baking dish, or whatever will hold them evenly, around ½", and allow it to cool. Slice it into squares and griddle it. SO GOOD with a fried egg and fixins.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Thanks everyone for info on grits. I will give this a try. And now I am looking forward to leftover grits! Special thanks POLC for info on liquid as that was my biggest quandary. Your comments make sense. I have learned with a lot of things, when there are many ways to do something it usually comes down to personal preference and not one thing or method being vastly superior.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.