This Californian made Shrimp and Grits yesterday

[RFCalifornia]

Stone ground grits, cooked in a quick shrimp stock I made from the shells
Later added butter and cheddar
Cooked the diced bacon, then cooked the shrimp in the grease, readded the bacon with scallions, parsley and pepper flakes
Served with a side of collard greens cooked in (guess what) bacon and water

Turned out great but only had one hitch, there were some lumps in the grits

Any suggestions from those who know grits?

[url=https://ibb.co/tJ3RGXV][img][/img][/url]

[RFCalifornia]

2. HAHAHA If there were any leftovers

Everything was eaten and there were no leftovers

The family loved it

But I need to figure out how to get those lumps out

[Croney]

3. ONLY because you asked those who know grits...

I grew up having grits every day, and grits have two things added: salt and butter.

I'm Jack in this clip... 🤣

https://m.

[RFCalifornia]

4. Cheese doesn't go in grits?

But then how to you get them to be cheesy grits?

[Croney]

5. I never heard of adding cheese to grits until I was grown.

I know people have created many new dishes using grits since I was a kid. I'm sure they are delicious; just not for me. 🙂

[RFCalifornia]

6. I guess that rules out my plan for a kale/kombucha/pomegranate grits recipe

[Croney]

8. Go for it!

👍

[Lochloosa]

12. Then you've never been to a fish fry in the south.

Cheese grits are standard.

[Croney]

13. I grew up in Louisiana. Things have changed since I left 50 years ago.

We never heard of anything "blackened" back then either. Things evolve.

(I go back often, since my descendants live there.)

[Lochloosa]

14. We used to catch redfish for fun. Then throw them back.

They were considered a "trash" fish. Of course, you could fish for red snapper and grouper anytime back then.

Still don't like blackened any fish.

[mitch96]

7. "lumps in the grits " I do an over nite in the slow cooker..smooth as glass..

Or just use an emersion blender to whiz it up...YMMV
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[dhol82]

9. Make sure you add your grits slowly to boiling liquid while stirring.

Lumps generally come from adding it too quickly.

[RFCalifornia]

10. Thanks!

Sounds like good advice

[FloridaDAR]

11. Southern Gal Here

This was the best advice. Add grits slowly to the boiling water and use a whisk to stir as you add. Then also stir often during cooking to loosen any lumps and keep them from forming.

[Thunderbeast]

15. Made some for guests recently...

Shrimp, chorizo sausage, garlic sauteed. Added a little bit of vodka sauce.

Served over grits and cheese.

Yum!

[RFCalifornia]

16. Yum!

Do you have your recipe?