Kiss my grits!

awheelterd said:
My personal recipe that I have so far had 0 complaints with is 3.5 cups water, half a cup of heavy cream, 1 tsp salt and 1 cup grits. Bring the water cream and salt to a boil and dump in the grits. Leave the heat on high and bring back to a boil stirring regularly. After it gets to a boil cut the heat back to a simmer and stir regularly for the next few minutes. Our grits are fairly small so they dont take as long to cook as the super coarse ones.
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Sounds like you need to sign up for breakfast duty for the next GTG.👇

2026 (not NC4x4) Web Wheeler Weekend and Grits Festival
 
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My stepdad has an actual grits mill on his family property. Old school building on a pond that’s ran by a water wheel and grinding stone. Makes good grits when they decide to grind once in a blue moon. Feels like stepping back into time when they get the fireplace going and get the stone turning. These pictures were several years ago no changes other than my little boy has gotten much bigger. You can see him asking a million questions in one picture
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89wrangler said:
What is the NC4X4 discount code for on line ordering, you know, like Rock Auto does, now that everyone is in need of dry goods!:D Looking through the site, there are actually quite a few I would try!
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I have 0 to do with sales/website so I had to go through and see if we even had a coupon option 🤣. I dont think there is a code made up but ill ask my bother 😅
 
Reading through this thread - am I the only one who likes my grits more dry and "clumpy"...thats how Nana made them and still my preference to this day. Creamy grits sound too much like oatmeal to me
 
Ron said:
Reading through this thread - am I the only one who likes my grits more dry and "clumpy"...thats how Nana made them and still my preference to this day. Creamy grits sound too much like oatmeal to me
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Almost dry on top, a little bit wet on the bottom. Melt some butter on top, and stir em around to mix it all together for perfection. FWIW, I also like oatmeal thick too.
 
When I first joined the army, in basic training all of the yankee boys were putting jelly and sugar in their grits. It was FT Benning , GA. Most of them had never eaten grits. I had to school them up and told them that was against the law. Salt, pepper, butter, cheese. That’s it.
 
Wes said:
When I first joined the army, in basic training all of the yankee boys were putting jelly and sugar in their grits. It was FT Benning , GA. Most of them had never eaten grits. I had to school them up and told them that was against the law. Salt, pepper, butter, cheese. That’s it.
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Hold the cheese for me. But yep.

One thing I miss - my nana made “mush”…I don’t know what it was - it was like grits but different. No one ever got the details before she passed bute and my sister still talk about it
 
Ron said:
Hold the cheese for me. But yep.

One thing I miss - my nana made “mush”…I don’t know what it was - it was like grits but different. No one ever got the details before she passed bute and my sister still talk about it
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Was your nana from up north? My wife’s family family from PA eat fried mush”. Basically a cornmeal cake that’s fried. Usually eat it with syrup on top.
 
jcramsey said:
Was your nana from up north? My wife’s family family from PA eat fried mush”. Basically a cornmeal cake that’s fried. Usually eat it with syrup on top.
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No. Nana was a sc native back to the days of grants from the king of England .

Her “mush” was - best I remember 40 years ago - a grainier, slightly dryer grit. Tasted (in my memory at least) more like traditional corn meal. Definitely ate from a bowl and no syrup,
 
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