a grits revelation

Being from the south, I know grits. And I like grits. [Side note: I feel like I should throw in a Ya’ll or two here, but I’ll resist.]

Anyhoo…I’ve never actually made grits. I confess that in the distant past, I have microwaved a package of instant grits for my kids, but only once or twice. A long time ago. Before I turned over this new culinary leaf.
creamy grits with pulled pork
Grits have become very popular it seems. I’ve seen lots of recipes for creamy grits, and I’ve seen them show up more frequently on restaurant menus. The best brand according to all the hype is Anson Mills. For my first try at making grits, I really wanted to make the Anson Mills variety, but none of the local markets here carry them. I was able to find a brand in the local Fresh Market called Charleston’s Own, so I decided to go with those. What the heck.

Given that it was a work-day, I put a pork shoulder in the slow cooker (following this recipe from Better Homes & Gardens) first thing in the morning, and I worked on the grits when I came home. For the creamy grits, I semi-followed this recipe from Gourmet magazine. [Another side note:  I really, really, really miss that magazine.]
pulled pork with creamy stone ground grits
And these grits were the best grits I’ve ever eaten. The pulled pork was juicy and had some heat to it at the finish, and the creaminess of the grits was the perfect counterbalance to that heat. My husband — who told me just as I was serving it up, “You know, I don’t really like grits,” — really enjoyed the entire dish, grits included.

Never, ever again will I tear open and microwave a package of instant grits. I’m a stone-ground grits convert.

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11 Comments

Filed under dinner, slow cooker

11 responses to “a grits revelation

  1. Liren

    I’m so fascinated by grits. I never ate them growing up, and only a few times as an adult. I have no idea how “good” grits should taste! I think I’ll have to try this 🙂

    • Definitely try one of these longer cooking recipes using stone-ground grits for your first try. These were really amazing, and I actually lightened them up quite a bit (used mix of skim milk/2% milk instead of whole, and half-and-half instead of heavy cream).

  2. its a parallel grit universe –

  3. MMMmm! I clicked right on over to your site after your friendly little comment on mine. I love grits/polenta/cornmeal. I have never thought to serve it this way! Is it authentically Southern to serve with pulled pork?

    • You know, I’m not sure if it’s truly an authentic southern dish. Individually they are, but I couldn’t swear that the entire dish is. I just thought they went really well together in theory, and it turned out true!

  4. I’ve only tried grits once, and can’t say I was impressed. But your pulled pork looks AWSOME! So maybe I should give this recipe a try … like your husband :-).
    I love your pictures in other ads as well – you got the golden touch 🙂

  5. Acey

    Merry-

    With a mom from Tennessee, I grew up on breakfasts which varied from chipped beef and gravy on toast (not as terrible as it sounds, and something I actually still crave from time to time) to biscuits which didn’t come from a tube. Nonetheless, grits were always on the table.

    Fancy them up all you like, plain ol’ slow-cooked hominy grits with butter are hard to beat!

    Oddly, the closest I’ve gotten to mom’s were the the grits at Skeeter’s (yes, the long gone home of the Big Biscuit, also not so bad, though there may have been obscene amounts of cheap beer and Goldschlager involved in that opinion).

  6. I had grits this morning instead of homefries during brunch. They were the perfect side for my eggs florentine sans hollandaise. Being from the North I hadn’t tried grits before and they were great! Looks like you had a delicious meal.

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