Linda wrote:
Many years ago I lived in the South where grits were on every menu for every meal. I never developed a liking for them but must say I didn't really try.
Am I missing something? I try hard to like all foods (except liver and hominy and organ meat, which I won't touch). is it that grits need special treatment to be good? I'm thinking I should try the shrimp and grits recipe in CI.
Do you eat grits?
Since you list hominy as one of the 3 foods that you won't touch, it's not surprising that you don't like grits. Hominy, coarsely ground, IS grits. More finely ground and mixed with liquid to make a dough, it is masa. They are all the same grain, maize or corn which has been treated with lye.
In the US south, grits are usually served as a side dish. I don't know why, but for breakfast they are more often served plain, but at supper, more likely to have cheese. Just an observation, not a rule. The plain ones are often either watery or gluey. I grew up on grits, and like them, but they do need something, even if it's just a lot of butter & pepper. They're kind of like plain white bread, a starchy bland filler that's only intended to be a supporting player. They absorb the flavors that you put with them.
You like corn tortillas? They are the same thing, just prepared differently so they have a different flavor. Try the shrimp & grits. It will give you a whole new perspective on hominy grits.