Cooking & Baking
Related: About this forumCheesy Corn Grits recipe (plus bonus Grits and Brisket!)
Though we live in Ontario, now, hubby (the trained chef) comes from Texas. When he ran his restaurant here, he wanted to include some dishes with a creole or southern influence, and one of the most satisfying dishes he made was grits and brisket. He wanted to introduce Canadians to cheesy, creamy, buttery corn grits with tender seared brisket, and a perfect sunny-side-up egg. Lots of customers were a little put off by the reputation that grits has (for some reason), but almost everyone who tried this dish found it deeply satisfying. I mean it's hard to go wrong with cheese, cream, and butter!
Important to remember to take these off the heat a little before they reach your desired thickness, because they will continue to carry over and thicken after they are taken off the heat. Also, the grits will cook into a sort of gel that may stick to your pot, so you'll want to keep stirring once it has become thick and translucent, and certainly after you've added your cheese and butter. Our recipe for brisket is one of the first videos we ever did on YouTube (actually our second ever), and is linked at the end of this video.
The Polack MSgt
(13,159 posts)I make a pretty spicy chili and ladling a big scoop over cheese grits both stretches how many people a pot of chili will feed and mellows the bite of chili peppers.
Thanks again for the videos!
PS, my really LONG OP about chili here: https://www.democraticunderground.com/115774735
Saviolo
(3,268 posts)Grits and brisket, shrimp and grits, all sorts of interesting combinations. An interesting replacement for rice or potatoes as the starchy base of a dish. It was a bit of a hard sell to get Canadians to eat grits at the restaurant, but everyone who tried it came back for more.
yellowdogintexas
(22,114 posts)Sounds awesome
I LOVE cheese grits.
We were invited to a New Year's Day lunch and were supposed to bring our favorite cornbread or black eyed pea dish.
We had all kinds of great stuff. I made cheese grits and came home with an empty bowl.
yellowdogintexas
(22,114 posts)divine
trof
(54,255 posts)And LOTS of butter.
Saviolo
(3,268 posts)We wanted to show a recipe that wasn't *completely* drenched in butter, but hubby does add a lot of butter to his grits. The only problem with using milk instead of water is that it scorches a little easier than water! But it is delicious.
trof
(54,255 posts)Then I went to a 'cuisine academy' at the Grand Hotel in Point Clear, Alabama.
The exec chef and sous chef used milk and a ton of butter.
Best grits I've ever had in my life.