Posts Tagged ‘grits’

Corn Grits

October 26th, 2011

Grits

The consumption of grits is a long standing tradition of Southern Cuisine.  The culinary ritual of grinding corn  by a stone meal comes to us from the Native Americans and thrives today all over the south and anywhere else that is influenced by regional American cuisine.  Southern food, someone said, is the only uniquely American of foods.

There exists a passionate streak in every southerner when it comes to the proper cooking, holding and consumption of grits.  Every man and woman in the south has at one point or another eaten a bowl full of the milled corn and has an opinion on it.  Salt, butter and time on low heat  suffices for the preparation of this meal.

When people ask me what grits are and their faces remain blank after I have replied  “milled corn” I go on to explain that they are similiar to polenta.  That inevitably receives an “ahh” of recognition and we continue on with the conversation.

Grits at the restaurant come from South Carolina.  I tell folks that Adam polled the confederate states to find out which had the finest product.  South Carolina won.  Every once in a while someone asks us to add cheese to it, and occasionally a variation of cheese grits becomes the bed for some charred, sweat protein appetizer.

The preparation of corn grits is such a fundamental part of our American cuisine and really an extremely economic method of feeding the family that everyone should know how to make them.  It is really quite easy, and if you come check us out at duckspoon.com you can find out how to make corn grits and how to braise a hog shoulder and put yourself a pretty inexpensive but very tasty dinner for the family.

Cheers!

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The best corn grits in town

February 12th, 2011

Grits

Corn grits are different all over the United States.  The corn grows in different soil, is generally milled the same into meal, and the water which absorbs into the grits through the cooking process has a different mineral element depending on where you are.  People come in to the restaurant and consistently complement us on the grits that we serve either as a side or with the pork dish.

The process takes about 45 minutes to take the milled corn and transform them into the corn grits.  Now, differences in corn aside, the proper way to make this southern corn dish is the slow absorption of water into the grits coupled with the slow absorption of butter.  Cheese can be added after the cooking process is finished, but that is a matter of taste and of diet.

Even though there are local places to buy corn grits, we bring them in from South Carolina.  This is an expensive way to make grits and sometimes the supply chain can break down and we won’t have them on the menu for a week or two, but Adam says the grits from South Carolina are his favorite and that’s what he wants to serve.

The white corn grits from South Carolina are mandated by the states to be enriched, similar to the enriched flour that we use in our kitchens.  I asked Adam about that once and he replied that they just taste right to him.  Corn grits should be creamy and lovely, and that’s what we do at the Country Cat.

I jumped in to the Cat one morning and was able to catch Mike making corn grits for the day (we serve the grits during the day with country ham and the red eye gravy).  Of course conversation took the turn and next we were discussing the movie My Cousin Vinny and how the cooking of grits was a pivotal point in the court case.  So come visit duckspoon.com and check out the corn grits made in the kitchen at the Country Cat!

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