[Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate

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scrumptiouschef
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2019/10/17 21:46:35 (permalink)

[Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate

https://www.ebony.com/life/soul-food-grits/
 
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    ScreamingChicken
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/18 08:48:18 (permalink)
    Since the article's takeaway is ultimately "eat them how you like them" I'm not sure the debate's all that settled.
     
    Good-looking recipe at the end, too.
    #2
    BuddyRoadhouse
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/18 13:19:58 (permalink)
    I can't even imagine why anyone would want sweet grits.  Cornbread, OTOH...
     
    Buddy
    #3
    Michael Hoffman
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/18 14:53:51 (permalink)
    A guy sitting next to me at the counter in the Waffle House this morning smothered his grits with sugar. As for me, with plain grits it's salt, pepper and hot sauce.
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    Root-Beer Man
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/18 17:01:09 (permalink)
    Grits are definitely a dish to be left alone when eating them for breakfast. All good grits need is a pat of butter. Maybe some redeye gravy if you're in a restaurant with good country ham to go with them. Other than for a dish like Shrimp and Grits they are just fine on their own. Sugaring them is a sin, (same as adding sugar to cornbread, even with mediocre cornmeal). The key is always going to be using good grits. That mass produced stuff they sell in the vast majority of stores ain't fit for pigs. Same for most restaurant grits, too (Loveless Cafe being a notable exception as they use high quality grits).
    #5
    leethebard
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/18 20:07:32 (permalink)
    Root-Beer Man
    Grits are definitely a dish to be left alone when eating them for breakfast. All good grits need is a pat of butter. Maybe some redeye gravy if you're in a restaurant with good country ham to go with them. Other than for a dish like Shrimp and Grits they are just fine on their own. Sugaring them is a sin, (same as adding sugar to cornbread, even with mediocre cornmeal). The key is always going to be using good grits. That mass produced stuff they sell in the vast majority of stores ain't fit for pigs. Same for most restaurant grits, too (Loveless Cafe being a notable exception as they use high quality grits).


    Yes!
    #6
    mar52
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/18 21:05:52 (permalink)
    I first had grits in 1975 in Macon, Georgia.  I was on a 31 Greyhound Bus trip all across the USA.  The bus stopped in Macon for breakfast. 
     
    Others on the bus were slopping it in big amounts onto their plates.  I asked one of the girls that was sitting close to us how you eat them and several girls answered.
     
    Consensus was exactly as suspected... eat them how you like them.  It was an even split between butter and salt, and butter, salt and pepper.
     
    I added a small scoop onto my plate, always being adventurous and divided it in half, trying both suggestions.
     
    I can see eating it with sugar, but it's salt and lots of pepper for me.
    #7
    rudebarb
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/19 10:15:44 (permalink)
    In plain grits butter and maple syrup cooked in as with all my hot cereals
    #8
    BuddyRoadhouse
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/19 22:34:39 (permalink)
    If you absolutely must add a sweet element to grits, I reckon maple syrup is the most acceptable ingredient to use.
     
    Buddy
    #9
    Michael Hoffman
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    Re: [Hungry for History] Sweet vs. Savory Grits? A Food Historian Settles Debate 2019/10/20 13:08:19 (permalink)
    My mother insisted that grits was some made up name for Cream of Wheat. Considering the fact that she also insisted that she first went to the original McDonald's in Hamden, Connecticut when she was a little girl in 1917. I still believe her.
    #10
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