I would like to try grits. This is something I haven't made before.

[conuly]

Does anybody have any reasonable suggestions for a brand I could buy that is probably findable in the NYC area? (Honestly, one of the most disillusioning things about learning to really cook is finding out that not quite *everything* is always readily available in the NYC area. I'm still not sure I believe it, either.)

Comments

[dogstar]

Honestly, I've found that brand doesn't matter all that much- it's how you cook them. Aldi's store brand is perfectly good. Grits don't taste like much by themselves. This is the recipe I like - http://www.foodnetwork.com/recipes/paula-deen/baked-garlic-cheese-grits-recipe/index.html

[azarias.livejournal.com]

Certified Southerner here. Nothing wrong with Quaker brand. Just don't get the instant, and do have some butter, and you're good.

[marveen.livejournal.com]

My ex, a Son of Mississippi, taught me how to cook grits. Don't use the package directions, you'll get soup. Cut the water some and aim for a thick mass that will stand a spoon.

Butter is the least of it--I never cottoned to grits, while I like and enjoy cornmeal mush. He used to put the grits on the plate first, then top them with an over-easy egg and mash the yolk in. Salt, pepper, butter, and damn the torpedoes.

I prefer the aforementioned cornmeal mush: it actually has flavor. I find both grits and cream-of-wheat to taste much like the cardboard they're packed in.

[ksol1460.livejournal.com]

This. marveen's egg can be soft boiled as well.

- Everybody

[tsukikage85.livejournal.com]

Can't you just get it in bulk (by which I mean a small amount)?

[conuly]

No. If I could do that, it would be my preference.