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Grit
Stuff...
What are grits?
Grits are made from the milling of corn kernels. The first step in the process
is to clean the kernels; then, the grains
are steamed for a short time to loosen the tough outer hull. The grain kernel
is split, which removes the hull and germ, leaving the broken endosperm. Heavy
steel rollers break up the endosperm
into granules, which are separated by a screening process. The large-size granules
are the grits; the smaller ones
become cornmeal and corn flour.
Recipes
South Carolina Cheese Grits
This is my own recipe.
3T Quaker Instant Grits
½c water
¼t fresh ground peppr
¼t salt
½c cheddar cheese
T butter
T table cream (optional)
Cook Grits per instructions, adding the salt and pepper to water prior to adding grits. Stir in cheese and butter (and cream) as you turn the grits down to simmer for 5 minutes. Stir vigorously as you take them from the heat,recover and allow to sit for a minute then serve hot.South Carolina Shrimp and Grits
This recipe comes from "Hoppin' John's Lowcountry Cooking" by John Martin Taylor and is a great source for those who enjoy Carolina cuisine.
Classic Charleston Breakfast Shrimp
"This is what most Charlestonians think of as shrimp and grits. The secret to a nonpasty gravy is to cook the flour, which takes about 5 minutes. Even the largest shrimp need only cook for 3 minutes."
1 cup (1/2 pound) peeled shrimp
2 T (1/8 c) fresh lemon juice
salt and cayenne pepper to taste
3 T bacon grease
1 small onion, finely chopped (about 1/4 c)
about 1/4 c finely chopped green bell pepper
2 T (1/8 c) unbleached all-purpose flour
3/4 to 1 c hot water or stock (shrimp, chicken, or vegetable)
GritsIn a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent, about 10 min.
Sprinkle the flour over the vegetables and stir constantly for about 2 min, until the flour begins to brown. Add the shrimp and about 3/4 c of water or stock, stirring constantly and turning the shrimp so that they cook evenly. Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary. Serve immediately over the grits.
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