Me either Ryan, I guess we lived sheltered lives.I'm not sure about you Chris, but I don't know what polenta tastes like either! Lol.
Looking forward to how you like yours!
Ryan
I used to hate grits. I tried them so many different ways as a breakfast dish, and I never could get used to them. Then, I had spicy cheese grits at a cajun restaurant, and I was a changed man!
I can't make mine nearly as good as theirs, but here's what I do:
I use regular grits. ("No self-respecting southerner uses instant grits." My Cousin Vinny)
1 part dry grits to 4 parts liquid. (I add chicken bouillon to my water.)
Heat water to boiling.
Stir in grits.
Reduce heat to low and cover.
Stir every 3 minutes until thickened. About 20 minutes. (It should be about as thick as oatmeal.)
That's my base. From there you can season however you want. About halfway through, I usually add black pepper, smoked paprika and some butter. Sometimes, I'll add Old Bay Seasoning. My last batch I added Texas Pete Sriracha, and it was amazing.
Then, add cheese to taste. I usually use smoked cheddar.
Good luck!
The shrimp will be cooked in bacon grease so I'll be adding some bacon crumbles to the dish. No have ham soup base, so i'll be using a combo of chicken stock and heavy cream. Thanks for the advice.Don't forget to add some crumbled bacon or real bacon bits from the grocery. If you have some ham soup base that's good too.
So...what was the verdict on your grits?I'll be making the grits either tonight or tomorrow night. It all depends on when I get done babysitting my grandson this afternoon. I want to thank everyone in advance for the tips, tricks, advice and help. If I get the squirts the next morning then I'll be cussing ya'll out. LOL.
Finger crossed
Chris
So...what was the verdict on your grits?