# Southern Dopers, I need help with grits **URL:** \ **Category:** Cafe Society\ **Created:** [October 8, 2014, 1:58am UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717 "2014-10-08T01:58:59Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [October 8, 2014, 2:25pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/21 "2014-10-08T14:25:39Z")
My family, from my father’s side (north FL/south GA – I grew up in Louisiana) has always eaten grits mixed with eggs. We cook grits normally, and fry or scramble eggs, and then mix them together on the plate or in a bowl with butter, salt, and pepper. My brother and I absolutely love it and don’t eat grits any other way. But strangely enough, except for the other posters who’ve mentioned it, perhaps, this doesn’t seem to be a terribly common practice even in the South in my experience. ---
**Author:** ![iiandyiiii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/iiandyiiii/32/7924_2.png) [@iiandyiiii](https://boards.straightdope.com/u/iiandyiiii)\ **Post date:** [October 8, 2014, 2:26pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/22 "2014-10-08T14:26:53Z")
> [@Labrador\_Deceiver](#): > > No, no, no, no. > > Whoever is telling you that the proportions are the same as rice, or 2:1 water to grits, is absolutely wrong. Grits, whether quick cook or stone ground, require a 3 or 4:1 liquid to grits ratio, depending on the size of the batch. You need less water as the size of the batch increases. But twice as much water will never suffice. Agreed. For a one or two person portion (maybe a half cup of dry grits), you should do about 4:1 water, or a little less. I boil the water and then add the grits, gradually lowering the heat while stirring, and it’s ready in 10 to 15 minutes. ---
**Author:** ![Knowed\_Out](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/knowed_out/32/7380_2.png) [@Knowed\_Out](https://boards.straightdope.com/u/Knowed_Out)\ **Post date:** [October 8, 2014, 2:48pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/23 "2014-10-08T14:48:15Z")
I remember my grandma Bertha saying “cook it till it curdles and starts to creep over the pot.” ---
**Author:** ![TruCelt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trucelt/32/523_2.png) [@TruCelt](https://boards.straightdope.com/u/TruCelt)\ **Post date:** [October 8, 2014, 2:51pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/24 "2014-10-08T14:51:06Z")
> [@Labrador\_Deceiver](#): > > No, no, no, no. > > Whoever is telling you that the proportions are the same as rice, or 2:1 water to grits, is absolutely wrong. Grits, whether quick cook or stone ground, require a 3 or 4:1 liquid to grits ratio, depending on the size of the batch. You need less water as the size of the batch increases. But twice as much water will never suffice. What he said. The directions on the bag are just our little joke, honey. We like to tease the Yankees. You need 4:1 water to grits. The final texture should be just like good risotto, creamy and spreading thickly on the plate. I like mine with mild cheddar and bacon crumbles added at the last minute so they stay crunchy. My Grandmother used to do them with those tiny salad shrimp (why yes, this was the 70’s, how did you know?) and that cheddar cheese with swirls of port wine flavor through it. She’d fry up the shrimp in the cast iron skillet with bacon fat. Adds bacon, cheese and shrimp to grocery list. ---
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [October 8, 2014, 2:56pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/25 "2014-10-08T14:56:20Z")
There are lots of watermills that still make “artisanal” grits, and you CAN tell a difference. I get mine from a “dealer” in North Georgia. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 3:32pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/26 "2014-10-08T15:32:21Z")
> [@TruCelt](#): > > What he said. The directions on the bag are just our little joke, honey. We like to tease the Yankees. You need 4:1 water to grits. The final texture should be just like good risotto, creamy and spreading thickly on the plate. I just looked at the 2 bags in my pantry, and both say 1:4 (grits:water,) for what it’s worth. One is Quaker quick grits (not instant), the other is Anson Mills. ---
**Author:** ![Sauron](https://avatars.discourse-cdn.com/v4/letter/s/ce7236/32.png) [@Sauron](https://boards.straightdope.com/u/Sauron)\ **Post date:** [October 8, 2014, 3:33pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/27 "2014-10-08T15:33:50Z")
Sampiro, if memory serves you’re in central Alabama … the [Kymulga Grist Mill](http://www.kymulgagristmill.com/index.htm) from my hometown of Childersburg still does stone-ground grits. I think they sell them in area stores. From an eating perspective, I’ve always followed the recommendation of Lewis Grizzard: Grits are essentially flavorless grains of yuck on their own. They’re a way to get other stuff, like butter, salt, pepper, bacon and cheese, into your mouth. So I’m fine with instant grits, because I load them up with so much stuff I don’t really taste the grits any more. We’re partial to Quaker Oats instant grits at the Sauron household; **Aries28** will make them most Saturday mornings, and we add enough cheddar cheese to choke an entire swarm of rats. ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [October 8, 2014, 3:41pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/28 "2014-10-08T15:41:50Z")
[War Eagle Mill](http://www.wareaglemill.com/) might be a fun weekend trip for you. Sort of close to Eureka Springs, too . Fall Festival coming up in a week or so. ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [October 8, 2014, 3:43pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/29 "2014-10-08T15:43:26Z")
That was for **Baker** ---
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [October 8, 2014, 4:21pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/30 "2014-10-08T16:21:43Z")
> [@Sauron](#): > > Sampiro, if memory serves you’re in central Alabama … the [Kymulga Grist Mill](http://www.kymulgagristmill.com/index.htm) from my hometown of Childersburg still does stone-ground grits. I think they sell them in area stores. Yeah, and they’re good. Unfortunately they only carry them at Piggly Wiggly (yes, there are still a few of those in existence) and there’s not one near me. Someone should start a thread on “really good local brands”. Just like grits, there’s a couple of brands of sausage and cheese I love that are only locally available. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 4:30pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/31 "2014-10-08T16:30:36Z")
> [@Sampiro](#): > > Yeah, and they’re good. Unfortunately they only carry them at Piggly Wiggly (yes, there are still a few of those in existence) and there’s not one near me. A few?? Try 600. I love that store & hit them whenever I’m outside Atlanta. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [October 8, 2014, 4:38pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/32 "2014-10-08T16:38:44Z")
Salt, pepper, sausage and scrambled eggs. There’s nothing fancy about grits at all. Don’t think too hard about it. And since my family’s both Italian and Southern, I know grits and polenta are exactly the same. Tomato sauce and mozzarella? Polenta. Cheddar and eggs? Grits. Though often polenta is allowed to cool, solidify, and then fried or grilled in thick slices. I’ve never seen that done with grits. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 8, 2014, 4:41pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/33 "2014-10-08T16:41:07Z")
> [@Barking\_Dog](#): > > I believe the main difference is grits are usually made from hominy, and polenta can be made from a number of grains, including corn. But since polenta is always made from corn these day, I guess they’re exactly the same. > As for whoever said instant grits, anyone who’s seen My Cousin Vinny knows that no true southener _ever_ uses instant grits. > Now are you sure about that five minutes? But hominy and corn are quite distinct. I’ve typically had hominy grits, and it tastes distinct from polenta. It’s like the difference between a tamale made with masa and a tamale made with regular corn meal. I’m a bit puzzled when people say they are exactly the same, unless maybe they’re talking about non-hominy grits (which I don’t believe I’ve had.) ---
**Author:** ![bup](https://avatars.discourse-cdn.com/v4/letter/b/6bbea6/32.png) [@bup](https://boards.straightdope.com/u/bup)\ **Post date:** [October 8, 2014, 4:44pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/34 "2014-10-08T16:44:05Z")
I am southern. My girlfriend is from Cleveland, and Jewish. She made me grits with little bits of bacon in it, and honey. I will not let her go. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 4:55pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/35 "2014-10-08T16:55:05Z")
> [@DrCube](#): > > Salt, pepper, sausage and scrambled eggs. > > There’s nothing fancy about grits at all. Don’t think too hard about it. > > And since my family’s both Italian and Southern, I know grits and polenta are exactly the same. Tomato sauce and mozzarella? Polenta. Cheddar and eggs? Grits. Though often polenta is allowed to cool, solidify, and then fried or grilled in thick slices. I’ve never seen that done with grits. Fried grit cakes aren’t uncommon in nicer southern restaurants. I make them at home to serve a piece of fish over, but the little pieces of corn will pop all over the kitchen if you aren’t careful. I let the grits cool in a large glass in the fridge, then knock the whole cylinder out and slice it into disks before frying. (It helps to grease the glass first.) My uncle serves quail over fried grits every single Christmas Day. It’s not Christmas to him without that dish. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [October 8, 2014, 5:06pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/36 "2014-10-08T17:06:18Z")
> [@pulykamell](#): > > But hominy and corn are quite distinct. I’ve typically had hominy grits, and it tastes distinct from polenta. It’s like the difference between a tamale made with masa and a tamale made with regular corn meal. I’m a bit puzzled when people say they are exactly the same, unless maybe they’re talking about non-hominy grits (which I don’t believe I’ve had.) Okay, grits are white hominy polenta. Polenta is a wider term that encompasses yellow stuff too. Can’t say I tell much of a difference, probably because I don’t eat either one plain. Masa versus corn meal is a whole different story. That’s like biscuits versus cornbread. Very distinct. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 5:15pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/37 "2014-10-08T17:15:49Z")
But Masa is made from hominy, right? Is that the main difference between it and fine corn meal? ---
**Author:** ![Sampiro](https://avatars.discourse-cdn.com/v4/letter/s/2acd7d/32.png) [@Sampiro](https://boards.straightdope.com/u/Sampiro)\ **Post date:** [October 8, 2014, 5:17pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/38 "2014-10-08T17:17:02Z")
> [@Labrador\_Deceiver](#): > > A few?? Try 600. > > I love that store & hit them whenever I’m outside Atlanta. I didn’t realize they were going that strong; that’s bigger than Winn Dixie (now that Winn Dixie is shrinking or being absorbed into BI-LO). ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [October 8, 2014, 5:26pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/39 "2014-10-08T17:26:35Z")
> [@Sampiro](#): > > I didn’t realize they were going that strong; that’s bigger than Winn Dixie (now that Winn Dixie is shrinking or being absorbed into BI-LO). Just goes to show you how regional grocery stores are. I grew up with Winn Dixie, but haven’t laid eyes on one since the last time I went home. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 8, 2014, 5:27pm UTC](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717/40 "2014-10-08T17:27:08Z")
> [@Labrador\_Deceiver](#): > > But Masa is made from hominy, right? Is that the main difference between it and fine corn meal? Pretty much. Grits are chunked hominy, while masa is finely ground hominy flour. Cornmeal is made from non-nixtamalized corn. [Previous page](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717.md?page=1) [Next page](https://boards.straightdope.com/t/southern-dopers-i-need-help-with-grits/700717.md?page=3)