[manaboutown]

Originally Posted by asianthree

My spouse wouldn’t ever try grits, even though they were on the table couple times a week. While at our son’s restaurant in Louisville, he tried a bite of my Shrimp and Grits. Then traded plates and finish My dinner. He now realizes he never had a properly good grit, until that night.

Grits are only good if they are long cooking, to correct consistency, usually stone ground. I find most restaurants can’t properly make grits, since you can’t reheat, and usually use a quick grit mix.

Flying Biscuit makes a ok grit, if you would like to try again.

Thank you! I knew little about grits except they were served in the mess hall and at local restaurants. My spouse made them mixing in red NM chile. That and butter made them passably palatable to me.