Yelllow Grits (pic)

[jmcquown]

I just cooked 2 cups of yellow grits and here they are:

https://i.postimg.cc/KvC4vPS9/yellow-grits.jpg

The grits I cook don't look or taste like "wallpaper paste". They don't
taste like the instant grits my dad used to heat in the microwave,
that's for sure. And no, Sheldon, grits are not anything like rice.

This is more like very moist polenta. It tastes like corn, which is as
it should be. Cooked with a little salt in the water, of course. I add
butter and I sprinkled a little cayenne pepper on top this time to add a
little heat. These are not what the majority of people tend to think of
as typical grits, that's for sure. :)

Jill

[itsjoan...@webtv.net]

Those do look good and I'm going to put them on my grocery list and check
if Kroger stocks that brand. They stock every variation of 'flour' so I'll
be disappointed if they don't stock this brand of grits.

[jmcquown]

I have to say I never saw Lakeside brand or any other "yellow" grits
when I lived in TN. These beat the heci out of the gluey white grits I
remember as a teenager. No guarantees, mind you, but they might change
your mind about grits. I'd have sprinkled some cheese on top (always a
plus) but I don't have the right cheese on hand right now.

Jill

[Leo]

On 2020 Jul 28, , jmcquown wrote
(in article <E1_TG.88495$GQ4....@fx02.iad>):

> This is more like very moist polenta. It tastes like corn, which is as
> it should be. Cooked with a little salt in the water, of course. I add
> butter and I sprinkled a little cayenne pepper on top this time to add a
> little heat. These are not what the majority of people tend to think of
> as typical grits, that's for sure. :)

I would love to eat those. I haven’t had true grits (wasn’t that a
movie?) since 1987 in New Orleans. The makings aren’t sold where I shop in
any form, or I shop the wrong aisle where corn meal and flour are and am
missing the proper shelf space. I would love to eat grits again.

leo

[jmcquown]

On 7/30/2020 8:41 PM, Leo wrote:
> On 2020 Jul 28, , jmcquown wrote
> (in article <E1_TG.88495$GQ4....@fx02.iad>):
>
>> This is more like very moist polenta. It tastes like corn, which is as
>> it should be. Cooked with a little salt in the water, of course. I add
>> butter and I sprinkled a little cayenne pepper on top this time to add a
>> little heat. These are not what the majority of people tend to think of
>> as typical grits, that's for sure. :)
>
> I would love to eat those. I haven’t had true grits (wasn’t that a
> movie?)

Was John Wayne was eating grits in that film? ;)

> since 1987 in New Orleans. The makings aren’t sold where I shop in
> any form, or I shop the wrong aisle where corn meal and flour are and am
> missing the proper shelf space. I would love to eat grits again.
>
> leo
>

I don't know a thing about the grits served in New Orleans. I'm not
trying to push grits on anyone. I didn't discover these yellow grits
until I moved to SC. I've always liked the *idea* of grits. Perhaps
because I like corn and things made with cornmeal. Cornbread, cornmeal
griddle cakes. But, not much a fan of the grits I'd ever tasted before.

I was in the grocery store aisle with things like oatmeal and hot cereal
one day and looked up and spotted this brand on a shelf above my head.
I'm only 5'3" so sometimes I have to look up to find things. I did look
up. Yellow grits? Hmmm, I've never seen yellow grits before. I read
the label and bought a 1lb bag of them. I haven't bought another brand
of grits since. Much better texture than "white" grits, too.

Of course *any* grits need to be cooked in salted water and when cooked
adding butter is a given.

Jill