Can we please keep this topic on grits?

Supply and demand....

Perfect dinner grits to me is a combination of grits, a quart of smoky brisket juice/water with scraps of meat, roasted jalapeno peppers crushed up and good cheddar cheese.

I haven't been to a winn dixie in a little while or a publix ,,,,they too proud of their food ,,,,want too much money... but I never noticed only instant or 5 minute when I was looking for grits. I reckon it's been that long,,, I guess they want to cater to the in a hurry crowd. I don't care who makes it worst grits there is ,,,instant... I find mine at the local Greers grocery chain a block away from the house.

I like my grits thick and buttery, real butter that is ,,, later after they thicken up even more after getting cold fried grits.

That do sound good.

This is what I'm talking about^^^^

The World is collapsing around us one grit at a time. These are scary times we live in people.

Hopefully some politician can make "Stone ground grits for the masses" a campaign theme.

I went to Boshamps in Destin and ate fish with cheese grits. I don’t remember the type of cheese( it was Spanish) Those were the best grits I’ve EVER had.

I go a mile down the road, to my cousins house.
His wife grinds her own corn Grits and they are fine!

Selma cash and carry , I think thats the name right on 80 here in town has grits. they have a LOT of stuff that you can't find just anywhere anymore. Bacon ends and pieces, whole leg of bologna, souse..the good kind too, not that crap they sell at wal-mart. I recommend it.

Sunflower! Thats sounds outstanding, I’ll be trying that soon.

BTW, I believe a key reason we are losing the roots of traditional southern cooking is that hardly any women really cook anymore. Fast meals, takeout and prepared food have taken over. I’d rather eat simple meals made with real meat, veggies and grains. I

Let them cool for a few hours and you can eat them with your hands

Grits butter , fried diced spam and cheddar cheese , yummmh

Publix sells Quaker old fashioned grits. And then you add some bacon, wild onions, garlic, smoked gouda cheese. Top with fresh bay shrimp sauteed in butter and garlic.

now that sounds some count rite there

Hell... The one in Leeds didn't have them the other day. All they had was instant and quick grits.

The mass produced ones in grocery stores ain't that good anyway. We have a friend bring us some McEwen's occasionally, but our main source is the Nora Mill in Helen, GA. We buy yellow grits 10 lbs at a time and store in the freezer.

Polenta is just Italian grits. Sometimes ground a little finer, but it's the same thing.

The store is in Wilsonville. McEwen Feed and Seed

Might have been Gouda grits and they are some count! Gouda cheese isn't Spanish though.

Manchego is a Spanish cheese that would be good with grits, especially if it is aged 6 months or more.

Grits tonight have cheese, collards and bacon in them. Should be good. Ribeyes on grill