Grits!
oxoniensis wants to know more about grits, so Signe this is for you!
Grits are similar to polenta. Polenta/Cornmeal = finely ground dried corn. Grits = coarsely ground dried corn. So, similar but different. In the South grits are a breakfast food and also a side dish with certain meals. For example with a meal of fried catfish, cheese grits are a must. Now, I don't know if you can actually find grits in the UK (maybe at a specialty store) but if you can, here's what you do. Firstly bypass instant grits; they are an abomination. They are not worth your time or money unless you just can't find anything else but know that it's just not the same. For the purposes of this explanation, I'm going to assume that you can find non-instant grits.
Although much more coarsely ground than cornmeal, grits come in 3 different grinds; fine, medium and coarse. The finer they are ground, the quicker they cook. More finely ground grits are usually called "Quick Grits" which is not the same as instant and are acceptable. They cook in 5 minutes.
I am the first to admit that on their own, grits are a little bland. They need help. And the kind of help they need is non-healthy and not low fat so keep that in mind.
Here are the basics: Cook according to instructions on package i.e.: bring 3 to 4 parts water to boil; stir in 1 part grits and some salt; reduce heat to low/simmer; cover and cook for 5 minutes, stirring often; season to taste and serve. It is very important to stir as you are adding grits to the boiling water and to stir every minute or so during cooking, to avoid lumpy grits.
Now, the "season to taste" is the important part. Grits can absorb incredible amounts of salt so keep that in mind when you are salting the water, this may take some experimenting to get the "right" amount of salt for you. You also always want to pepper generously (freshly ground black pepper is the best) and add in a hunk of butter and stir. Serve hot!
Other than the things you always need to add (salt, pepper, & butter) Here are some options:
* Can cook in milk & water instead of all water - creamier
* Stir in a raw egg after the grits are cooked - thicker (and the grits will cook the egg)
* Grate enough cheddar cheese to choke a goat, add to hot grits and stir until cheese is melted and well combined
* Crumble up cooked bacon into the grits
*Saute some shrimp and toss them on top of grits
*Pour some cold salsa on top of hot grits
*Add in garlic powder or sauted onions
* Red eye gravy - a true Southern experience (country ham fried in a frying pan, a little coffee added to the drippings and poured over the grits) and probably not for a newbie
What about the rest of you? Any good suggestions for Signe? How do you like your grits?
ETA: My favorite breakfast that I rarely indulge in because I don't want to have a heart attack any time soon... Egg fried over medium, bacon, cheese grits, toast. I chop the egg up with my fork, crumble the bacon, and stir it all together with the grits. Yummy.