Grits is a very southern food. I never would have had them except for tasting them at the New England Barbecue Society 2007 Christmas party. Creamy delicious grits go great with beef short ribs and lots of other dishes, including shrimp and fish! On our way through Georgia and Florida I have been ordering grits every chance I get.
If you want your grits with shrimp at its best, go to Dixie Crossroads in Titusville, Florida. This is a very popular seafood restaurant and Florida is a big shrimping state so get the shrimp. Their shrimp tastes ultra-fresh. I got grits for a side. This meal was fantastic. The creamy grits at McCormick's on Jekyll Island, are also very good. McCormick's which is located at a golf course, is open for breakfast and lunch.
I have made grits myself using Emeril's recipe. Of course they were good. Does Emeril ever make anything which is not super good?
White-Cheddar Grits
Ingredients
2 1/2 cups milk
1/2 cup quick-cooking white grits
2 tbsp heavy cream
1/2 cup grated white Cheddar Cheese
Directions
1. Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps.
2. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper.
Source: Emeril LaGasse http://www.wchstv.com/gmarecipes/shortribbourbonstew.shtml
I was surprised a few years back to discover that many of the restaurants in the older part of Washington D.C. served grits(and not potatoes) with most meals on the menu.
ReplyDeleteWhite grits prepared with a little heavy cream was my favorite choice!
My favorite is with cheese.
ReplyDelete