Monday, December 8, 2008
Foods Kiss My Grits, But Then What Do I Do With Them?
Posted by Carrington Fox on Mon, Dec 8, 2008 at 5:05 AM
According to my friend who works in the corporate corn maze that is Big Cereal, sales of grits are up. I never would have thought of grits as a growth industry, but, given the economic meltdown and subsequent bubbling up of survivalist anxiety, it stands to reason that folks might be laying in some low-cost dry goods.
In the right hands, grits can be positively stunning, as is the case with the sinfully creamy grits that come out of the kitchen at Radius10. Of course, the hard-core doomsayers are saying that when the going gets really tough we're not even going to have water or electricity--much less cream--so I don't know what the grit-horders plan to do then. But until that time, who's got some unusual uses, recipes or restaurant recommendations for good old grits?
(Looking for grits-related paraphernalia? Check out Grits.com, where I swiped the above image.)
Comments (7)
Showing 1-7 of 7
Fried grits cakes with chicken-porcini-celery root hash sounds pretty good. Or topped with shredded roast pork and red pepper cream.
like
dislike
Carrington, did you try Rumours East's grits the other night? They're pretty damn fine.
just curious - what's the difference between grits and polenta, and does anyone care about white vs. yellow, and if so, where do you find yellow grits that are not really polenta?
This recipe for Bacon-Wrapped Shrimp with Grilled Corn & White Cheddar Cheese Grits from Top Chef Season 3 will blow you away!
http://recipes.mt.bravotv.com/top_chef/season_3/episode_7/baconwrapped_shrimp.php
Just note that the measure for the grits is way off. You probably need to halve the amount it calls for to match the serving size stated. However, I've also made the whole portion and just had lots of leftovers!
SL, funny you should ask. My aged friend went into Whole Foods and the clerks kept giving him bags of Red Mill polenta, which, in parentheses are labeled "grits" too. He rejects them, and says they're different. I know that grits are coarse, polenta is fine. To me, that means a different texture when cooked. I wish I knew more about the corn industry so I'd know how to find out if,ideally, they utilize different corn varieties.
