Can I come? I’ll bring some papa toms and some pork shanks.
We would love to host you in the ATL, Milton. And I’ll get some Sea Island red peas.
Since I was down to my last half cup of papa toms picked up some Country Boy white hominy grits from Destehan, LA. These are very tasty and cook up nice and creamy with a good texture.
I just received my order of white, red, and blue grits from Barker Creek Mills.
Looks like shrimp and grits this wknd! ![[dance-clap.gif]](/uploads/db3686/original/2X/8/835ce082e2fa9c96c4b7f96406bf6e9a0db882ff.gif "[dance-clap.gif]"){kind=small}
I haven’t tried red or blue grits (or meal) from Barker’s Mill; please give us a report.
Here’s my favorite shrimp & grits recipe, from Magnolia’s in Charleston:
If you don’t have a local source, get your tasso here: http://www.cajunsausage.com/index.htm
Robert,
If you are ever in LA, stop in Andalusia Alabama at http://hilltopmeatcompany.com/ , and pick up some of their smoked sausage. You can thank me later.
They will have a venison version on occasion.
Few of us are discussing a “grits” night for the red, white, and blue.
If you are going to be in that part of the worl you would be pretty close to Conecuh County at which point you should pick up some Conecuh Sausagehttp://www.conecuhsausage.com/default.aspx. Very good stuff that is always a crowd pleaser.
Report?
Next time I am going to cook the grits in a pot vs slow cooker. They were more coarse than I am used to but they had a great flavor. Slow cooked them in butter, salt, added some half and half fresh thyme towards the end.
Which color did you cook?
I really like the coarse grind, but Woody will send you medium grind if you prefer.
I went with the white this time.
Really Liking these Anson Mills White Annabelle Stone ground grits:
I did these with Mushroom and Grana Padano cheese.
beautiful!
Bumping this grits thread because I need to reload.
Anyone have any new opinions on any of these grits or new makers to try? Any of them trending up or down?
I just had the Anson Mills Grits and Sea Isle Peas on Tuesday and they were excellent. That’s what they use at Husk and they could, presumably, use anything they wanted.
Since we took our son down to college in Atlanta in 2012, I’ve been using grits much more often instead of potatoes and, especially rice, which I don’t love. I’ve been ordering from this place, both white and yellow and the mixed colors, too…with very satisfying results after buying some in Savannah. http://palmettofarms.com/
War Eagle Grits are good, if they are still available. This Louisiana boy likes Grits with Asiago and black pepper. No sugar in my Grits!