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/ck/ - Food & Cooking

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File: 819 KB, 2000x2500, How-to-Make-Grits-the-Southern-Way.jpg [View same] [iqdb] [saucenao] [google]
16068222 No.16068222 [Reply] [Original]

What's the appeal?

>> No.16068247

the avocado toast of the south

>> No.16068262

It’s a vehicle for cheese and butter, it’s also a good foil to more more heavily seasoned proteins

>> No.16068655

>>16068222
Cook it with bacon grease and add some poached eggs. Make sure it's well seasoned and it's a great breakfast porridge. Better than oatmeal at least.

>> No.16068917

>>16068222
Good vehicle for spiced seafood in my opinion, especially shrimp. I like to freeze then re fry my grits into cakes when I prepare them for a meal, better texture, flavor and cleaner to eat.

>> No.16068955

>>16068222
It’s poverty food

>> No.16069097

>>16068222
It's like mashed potatoes but socially acceptable to est for breakfast

>> No.16069184

>>16068222
I like the texture desu. Weirdest thing was ordering it at a diner in front of a (previously) new yorker friend and they seem offended that you're supposed to put butter and other savory things in it. They didn't even realize this was normal they were like "you better not put that butter and salt in it you're supposed to load it with diabetes inducing things like sugar and creme"

Do they actually serve sweet grits in new york instead?

>> No.16069273

>>16069184
I've heard this before but I always thought they were confusing it with farina/cream of wheat. It is pretty similar so that's the only sensible reason, there's literally butter on the box

>> No.16069292

big bowl of oxtails and grits, mmmmmm

>> No.16069301

>>16068222
A high quality grit such as Anson Mills cooked properly and seasoned with fresh diced jalapenos and good cheddar cheese is actually fucking DELICIOUS. Low quality bland grits aka quaker oats etc are absolute trash.

>> No.16069335
File: 1.88 MB, 4000x2667, based.jpg [View same] [iqdb] [saucenao] [google]
16069335

>>16068222
Low cost maybe?
The deep south has only recently been able to partially overcome abject poverty, and is gradually letting go of these traditional foods that have fallen by the wayside. There is no appeal, only old fashioned people who remember the glory days of Dixie and the Confederacy. If you want a bite of that history, then grits will take you right back.

>> No.16069349

>>16069335
based schizo post

>> No.16069361

>>16068222
It's porridge that's high in B3. You can make it sweet or savory. You can add honey, cinnamon, and fruit or you can add cheese, bacon, and eggs.

No different than rice porridge, oatmeal, or polenta. Personally I think oat bran is the most underrated porridge.

>> No.16069459

>>16068222
>cook up some grits with milk
>poach an egg or 2 and drop em in
>chopped green onion
>shredded cheese
>maybe some chopped bacon too
fookin lush mate

>> No.16069735

>>16069184
blacks put sugar in grits, it's probably something a phony southern restaurant would imitate