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Grits Quotes

Browse 6 quotes about Grits.

Grits Quotes

“Grits are hot; they are abundant, and they will by-gosh stick to your ribs. Give your farmhands (that is, your children) cold cereal for breakfast and see how many rows they hoe. Make them a pot of grits and butter, and they’ll hoe till dinner and be glad to do it.”

FoodGrits
Book:The Cracker Kitchen: A Cookbook in Celebration of Cornbread-Fed, Down Home Family Stories and Cuisine
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“Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.”

IngredientsSaladBiscuitsSouthern CookingGritsCasserole
Book:Hungry for Happiness
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“It's a mix of chilaquiles and cheesy grits--- something my grandmothers used to make, in their own ways. One was Black, from Georgia, and the other was Mexican, from Veracruz. I grew up eating both, and this is kinda like a blend of the two worlds. A little homage to both of them." I took a bite, and the flavors exploded--- creamy, sharp cheese with the slight crisp of tortillas, balanced with the rich softness of the eggs. The grits were smooth and buttery, while the spice from the salsa brought the dish to life. I laughed. "This does taste like one foot in the South and the other across the border.”

EggsBreakfastSouthernMexicanSalsaTortillasGrits
Book:You Can't Hurry Second Chances: A Novel
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“The grits were lumpy, but the flavor was incredible: the garlic and onion powder, the cayenne's heat lingering after every bite, the creamy tang of the cheddar. It had all the savory, carb-laden richness of mashed potatoes, but better. If this dish was anything like her grandma's, no wonder her dad was so disappointed by the Skyline Diner's pale imitation. "I'm amazing," she decided. "Of course you are." She grinned and went for another bite, this time with the shrimp. She doubted her grandma's shrimp and grits involved Chinese takeout, but it sort of worked, the sweet, spicy shrimp and the creamy grits.”

FlavorsSeasoningsShrimpGrits
Book:The Townsend Family Recipe for Disaster
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“During the meal I consume every last bite of my shrimp and grits, relishing the uniquely Southern combinations: tart lemon juice, savory scallions, crisp bacon, and a dash of paprika all mixed in with freshly grated Parmesan and creamy white cheddar. It's been tossed with sautéed wild mushrooms and minced garlic, cayenne pepper, and Gulf shrimp, all atop a bowl of steaming Mississippi Delta stone-cut grits. My belly sings a psalm of thanks with every flavor-punched drop, and that doesn't even count the homemade biscuits baked big as fists and the silver-dollar pickles fried deep with salt. Drown it all together with a swig of syrup-sweet tea, and the name of this country song would be "Welcome Home.”

SeasoningsPicklesSouthern FoodWelcome HomeGrits
Book:Perennials
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