how do grits taste and how do you make them?

To make them:

BREAKFAST GRITS (real ones, not instant)

1 ½ cups milk

1 cup stone-ground or other good quality grits

2 cups boiling water

1 teaspoon salt

pepper to taste

4 tablespoons butter

In the top of a double boiler, stir the milk into the grits, then add the water and seasonings. Stir well, cover tightly and place over the bottom, filled with an inch or two of boiling water. Cook over low heat anywhere from 45 minutes to an hour and a half, or more, depending on the coarseness of the grind. When the grits are soft, add butter and serve.

Serves 4

What they taste like:

Grits do not taste like Oatmeal. They have a very calm and plain taste and are excellent with butter. I love grits. Try them with butter. Do you like popcorn? Do you like Corn on the cob? If yes, you should like grits just fine. If not, then you will when you turn into a grown-up!

Well for alot of southern people grits are more a salty food side dishh (or part of the main points in the dish for that matter) Like shrimp and grits, Grits-N-Cheddar other such... often they are served simply with butter irestaurantsts like Denny's (hah I asked for grits as a starter for my breakfast once... They thought I wanted accompaniment to my eggs and bacon avocado burrito) They were surprised when I asked for milk and brown sugar...

Hope I helped!

grits flavor very simular to cream of wheat yet a splash greater bland. they actually dont have a flavor. thats whats super approximately them, as you are able to upload fantastically much something you prefer to them. maximum peole preffer butter and sugar, yet you ought to use milk, syrups, fruit and meats, even grease (Sir Francis Bacon,sausage). i like sausage if im gonna use meat. yet i preffer fruit in my grits.

Crispy Snapper with Pulled Pork and Citrus Grits

Ingredients

1 whole snapper, cut into large pieces

500g pork shoulder

2 litres chicken stock

1 box yellow grits (or polenta)

1 litre milk

1/2 cup Pecorino cheese, grated

1/4 cup lime zest

1/4 cup lemon zest

250g butter

Method

1. Boil 1 litre of the chicken stock and milk together and whisk in the polenta until cooked and porridge-like in consistency.

2. Finish by sprinkling in the cheese, adding butter and the citrus zest and stir well.

3. Season the snapper pieces with salt and pepper and sauté in large pan with a little oil until cooked through.

4. Season the pork shoulder with salt and pepper and place under the grill until brown on all sides.

5. Then place in a pressure cooker with the rest of the chicken stock and cook for 1 hour.

6. Serve a large dollop of polenta/grits in a dish, shred the pork shoulder and pile some on top, and finally place a few pieces of snapper.

Read more: http://www.four.co.nz/Crispy-Snapper-with-Pulled-P...

I can't stand grits.

To me they have no flavor and sit in my mouth like textureless mush.

I think it must be one of those "acquired tastes" ... you know, the things you like because you were raised with them. I had my first grits at age 22 and it was all I could do to not spit them out on the plate (we were in some fine old Southern hotel, eating breakfast, and you just don't DO that in that situation!)