It's all your fault!

I read a few threads down that Instant Grits would take care of ants. I guess they eat it and when it swells up the exoskeleton cannot accomodade the added volume...if you get my drift...
Well I asked my wife to pick up some and she did, however (You knew there would be a however)she got the Quick Grits intead, as there were not Instant Grits to be found.
I susspect that this product would have the opposite effect. Not wanting to fatten up the ants, we decited to try eating the Grits ourself. Mind you, I've always heard of grits but this transplant from Europe never eat them before. Beside who would want to put grits in one's mouth anyhow?
Well, to make a long story a little shorter...I LIKED THEM!!!
.....and it's all your fault!
Thanks :D

lots of butter, salt and pepper. a meal fit for a king!!!

The quick grits will work on the Ants...
and will fatten you...
Grits is a GOOD thing...

hehehehe, no self-respecting southerner or southern ant would eat insant or quick grits (didn't y'all see My Cousin Vinny???)

However, I personally like grits prepared a starchy side dish, with the addition of cheese, onions and green chilies. I also like them with breakfast ham and eggs, but I don't get them often, as I'm the only one in my family that will eat them ;o)

Where I live, Terry, any thing but quick grits
is hard to come by so I've discovered that quick is better than none at all. I love'm with kale cooked with fatback and a big old slice of country ham. Mmmmmm - lip smackin good!

On my last trip across country, I knew I wasn't in California any more when they had grits on the menu at McDonalds.

Terry....I love Cheese Grits too....or Ham with Red Eye Gravy poured over the grits. Raisedbedbob, you're right...the 20-minute cooking kind is now hard to find...let's start a "movement" to bring back old fashioned GRITS!!! Jo

No quickgrits in this household, either! Gimme the REAL thing. I even like the leftovers sliced and fried the next day.

A few years ago, I did a 2 week training course in Phila. with another Southerner, and when the cook at the breakfast spot on the way to the office found out we were southerners, she cooked grits every day for us because she liked 'em too!

Now this is funny to me!! I don't evan know what grits are. I am originally from the wonderful state of New Mexico and my husband says I evan eat chili on ice cream ha ha but on this thing called grits???
How did we get from the ants eating grits to you folks eating grits??
Why wouldn't any cereal like oats work??Now I am sure this is going to be another one of my "dumb" questions. I feed about 10 different species of birds, won't the birds eat all the grits too???

LS, Grits is(are?)ground hominy. Hominy is made by soaking dried corn in either lye water or water with lots of baking soda in it. This helps remove the husk. After the husk is removed, the hominy must be rinsed in fresh water many times; then its ready to cook. Lots of people eat whole hominy, but I like grits better - less chewing.

Since I started this thread, let me add that grits do taste a lot like "Polenta" from my native country...no wonder I do enjoy it. :D

Being a southerner through and through, I like real grits, quick grits when I am in a hurry and whole hominy...yummyumm.

Giorio, where are you from?
I'm from Germany and we never had grits either. I just love that stuff though. A pinch of salt, lots of butter and don't forget the sugar........LOL

I was born in Northen Italy, Piemont region

I've never been to Italy but I heard it's beautiful and have seen some really nice pictures. It's nice to meet you :)

This is getting better and better. Sounds like we are all "corney" people no matter what part of the world we are from. I think I finally got it right about the grits! In New Mexico we have a soup we call "posole". It is made with pork that has been boiled with garlic and salt until it is very rich and the pork is super tender. The corn(posole) is fresh corn that has been soaked in lye, washed and boiled until it "pops open" then drained and added to the pork with ground red chili and oregano. A must for us.The only way I know the difference in hominy and posole is that posole is sold fresh and not canned? Also known as "nix tamal". Is "hominy" sold fresh too? How does it come?
Heck if the darn ants like grits, a little posole maybe about a 3alarm should work too huh? You guys are great!!!

Butter, salt and a dribble of honey!!!be sure they are thick enough to stand up on toast,I'll be over early so have the coffee ready!LOL!

Sounds like hominy and posole are the same thing. Around here hominy is sold canned. I had menudo once and I was surprized to see hominy in it. Now I know it wasn't hominy at all - it was posole! How about sharing the real recipe for that soup - it sounds delicious.

ok< here goes:
This is the recipe that my grandmother tought me in New Mexico.

Hope you can understand that we don't measure hardly anything so I will try to give you measurements ok?

1 pork roast about 3to 4 lbs(We use only a boston butt)
1 package of nix tamale (this is the corn that is soaked in lye and you will find it in the meat department)
3tbls crushed garlic
2tbls salt
1 1/2tbls oregano
1/2 package red chili peppers ( they will be in the produce dept. and you want the New Mexico red chili I prefer the hot

Slice the heavy fat off the roast and place it on the side. Cut the roast into 2" pieces and place in a large pot with the fat you "sliced" off the roast.
Add water to cover meat about 21/2"
Add garlic and salt and bring to a boil. When this comes to a boil turn down and boil slowly until the meat can be cut with a fork.This soup should be very rich.The fat in the meat is what gives your posole the flavor.If you want when the meat is cooked you can remove the lice of fat.
Lean pork does not make for a good posole as lean meat boils too "tight" and does not produce the flavor. You can remove the fat after the meat is cooked.
While the meat is cooking use 1/2 of the bag of nix tamale.
Wash well(this takes a little while) to get all the lye off the corn.(you can freeze the remainder of the nix tamale)
Place corn in another pot and cover with about 4"of water.Bring this to a boil. When it boils turn down and boil until the corn "pops open" and is tender. DO NOT OVER COOK AS IT WILL GET MUSHY".
When the corn is tender drain the water(throw away this water) and add this corn to the meat.
Continue cooking slowly.
Add the oregano.
To make the chili for the posole:
Use about 10 of the red chili pods from the bag of Chili
Remove the stems and seeds.
Rinse under cold water
Put the cleaned pods in a pot and cover with hot water and place on the stove.
Cook on high until the pods are soft, turning as needed.
When the pods are soft, pour them in a collander or sieve and drain this water.
Rinse in cold water.
Place the drained pods in a blender.
Add about 1/2 tsp salt and garlic
Add about 1/2 cup cold water and blend on high until the chili is completely pureed. If it is too thick add a little more water( finished it should be like a very thick gravy)
Put the ground chili through a sieve to remove the tiny skins that are left from grinding.
Add this chili sauce to the simmering meat and corn and cook for about 1/2 hour very slowly.
*A little hint:
When you are adding the chili sauce to the "soup" do it slowly to make sure that the posole won't be too spicy for your taste.
You may also add more salt or garlic to your taste
HAPPY EATING FROM A NATIVE OF NEW MEXICO!
p.s The only difference in posole and menudo is that posole is made with pork and menudo is made with beef stomach.