Grits-A Southern Food Favorite

Grits-  A Southern Favorite Food

A century ago, grist mills dotted the American landscape.  Nearly every town had a mill.  The mill usually supported many family farms in rural areas. The cash crop ground at each meal depended on the local agriculture and market demands. The mill ground nearly any cash crop.  The mill operator or the farmer, processed the dried and clean crop into a usable product.
Some grist mills had access to the local rail road system.  Larger companies purchased bulk items such as coffee beans, wheat, barley or rice.  Milling the product made it usable to produce foods in local factories.  And many food producers built a grist mill for just the product The A century ago, the area from the Mason-Dixon Line to Texas was the 'Grits Belt'.  As farmers harvested ripe corn, they hauled it to the local mill. The wife or a hand would shuck the corn, sorting it into piles.  Part sold as feed, the rest ground using a stone wheel rotating around in a circle on a late flat rock.  Usually owners or companies built grist mills near flowing water ways using a simple form of hydropower to turn the wheel around the circle.  In other places, animals and even people, walked around a circle path, causing the stone to roll over the dried corn, coffee beans, wheat, barley, or rice.   Products made by grinding corn are corn flour, corn grits and corn meal. The hard bits of the kernels, left over, were ground again and bagged up as grits. Millions have known this little southern delight, and grits have migrated both north and west.
No Grits, No Glory
Kept as a stable in most southern kitchens or pantries, grits serve as a basis for many meals. When potatoes or rice are not available or too expensive, grits can always be counted on to fill the gap. Grits can thicken soups, as a pie thickener, and even left over grits get shaped into tasty fried cakes. Some suppose, that the original 'Hush Puppy' started out as a way to use left over grits.
Today there are many types of grits on the market. Flavored, plain, instant, 3 minute cook, 5 minute cook and long cook grits are found in grocery stores across the United States.
 

Grits-The Basics

  1. Grits are pretty simple. Depending on the type you buy. Instant, quick cook and flavored are usually easiest. But, I prefer 5 Minute or long cook grits. Just remember, cooked grits are HOT! They will stick to you, and don't be fooled by the film that forms on top sometimes. The grits under the film will burn you.
  2. Measure amount of grits you plan to prepare, and set a side. According to the package, bring the salted water to a boil, stir in grits, cut the heat to simmer and cover. 5 Minute grits take, 5 minutes, long cook though take 20 minutes. The wait it worth it.
  3. Plate up immediately, and garnish to your taste. Around here we like cheese grits. Simple, sliced American cheese or shredded sharp cheddar are the favorites.
  4. Or plate up as a side dish for lunch or supper. Handle just like mashed potatoes, smoother with gravy, cover with cheese, or topped with butter....any way you like it, because all grits are great!
  5. After serving up portions, put left overs in a buttered container, and set aside to cool. Use these sliced and fried later as cakes. The pan will be easiest cleaned if filled with cold water and let set.

A Long Time Favorite:  Grits around our house, have been a long time favorite, because they are affordable.  A stable food source, to substitute rice, potatoes or cereal.  Top them off with some of my favorites and you got yourself a great meal!
Grits and Catfish
  • Stir fry peppers, onions, mushrooms with a smoke sausage or ham hocks
  • Shrimp Creole style
  • Grilled bone less chicken
  • Pepper Steak
  • Or use to thicken a pie, instead of tapioca
  • Or to thicken a soup or chili
Grits and Shrimp

The southern United States, like many places, use meals as a method to celebrate, gather and entertain. A meal consists of anything, that fills the gap. Whether it is a quick breakfast over the sink or a casual supper among friends, those in the south know how to do it right. Grits have been a southern food favorite for generations. Budget is a concern for a lot of people, families are trying to make ends meet, but children still have to eat. Here are a lot of my favorite grits recipes, complete with tips and techniques to make a perfect pan full.  Grits are the backbone of many southern meals.  And are now coming up as side dishes more often.
Grits as Hot Cereal

Grits make food storage easy, because it is a compact food.  Like many grains, grits store well in a dry place.  And considered at the top of the list for Family Emergency Preparedness.
In both North and South Carolina traditions, usually based around the family table. A meal isn't just about eating, it is about living.

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