Consensus seems to be instant grits are a crime against nature. For southern grits to be grits, that have to treated in alkali. Grits do not taste like Oatmeal. Others think that polenta is made with yellow corn while grits are always made with white corn. The difference between the two is just granulation - regular grits have a medium grind and cook in 10 minutes, quick grits are ground fine and cook in just 5 minutes. What Do Grits Taste Like? It’s a simple recepy and ratios depend on personal prrfrtence, I like to make mine more sweet and more mushy. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. For heaven’s sake, read the list of ingredients on the label to see if there’s anything other than “corn” or “grits” on there. The thing with grits, like with cornbread, is that they have to be made just so to taste really great. Although I’ve made them in the microwave, I find it’s just as easy to make them on the stovetop. But the best, in our opinion, are stone-ground grits. It is the only way to make corn nutritionally available. Grits tastes like corn, because that's what it's made of. They have a very calm and plain taste and are excellent with butter. I wonder if they taste like a Mexican corn tortilla because in Mexico, they also treat their corn in alkali. BY THE OTHER WAY: Some grits taste like chemicals. Your family will come running to the table for this one. I'm willing to go out of my way to find slow-cooking grits but I'd like … Even though I didn’t like it, lots of people do. Grits are essentially a cereal grain made from dried then ground corn which must be cooked thoroughly before you can eat it. In these cheesy cauliflower grits, the cauliflower takes on the flavor of the cheese and the spicy shrimp we’re serving on top. Why do people eat grits if it is tasteless? That's all they seem to sell at the 5 or so grocery stores I frequent. add some salt, garlic, and cheese Log in to reply to the answers Post What do you think of the answers? most peole preffer butter and sugar, but you can use milk, syrups, fruit and meats, even grease (bacon,sausage). WHATEVER TYPE OF GRITS YOU LIKE, BASIC, CHEESE, SPICY, SWEET, THICK, OR … All I can find is canned hominy, and degermed cornmeal, I don't think I'm getting a proper grits experience They are super easy to cook. i like sausage if im gonna use meat. Second grits is an ingredient used to make the dish. How Do You Cook Them? Are grits only white corn? However, the taste is so subtle they take on the flavor of what you serve them with. thats whats great about them, as you can add almost anything you want to them. How Do You Cook Them? The taste of grits, regular or cauliflower, totally depends on the flavors used to season them because they’re quite bland on their own. How to Make Grits is a recipe for no fail, fluffy creamy grits and so much more!Learn how to cook them alternative ways, different types and varieties, what to eat with them, the best grits recipes, and lots of tricks and tips. Keep the party going on low heat and keep on whisking. Both polenta and grits are made from stone-ground cornmeal, dried corn that’s ground down into smaller, coarse bits. Very few eat just grits plain. Shredded Barbecue Chicken over Grits There’s nothing like juicy meat over steaming grits. Its … However, the taste is so subtle they take on the flavor of what you serve them with. If you’re a grits fan, you’ll probably like hominy. Their texture differs, but the taste is similar. So how do the two differ? What Do Grits Taste Like? Some people think they are flavorless, but I think they have a hint of corn flavor. corn grits taste a little like oatmeal or cream of wheat. All you need is one liter milk after it starts to simmer you add half a cup or a full cup of sugar, a few drops of vanilla and then you add your grits. but i preffer fruit in my grits. So just do what you did. Ha, this makes it taste somewhat like a porridge version of popcorn. Some people think they are flavorless, but I think they have a hint of corn flavor. Some people think the difference lies in geography: the Italian version is known as polenta whereas the Southern version is known as grits. If you've never experienced the fresh corn taste of stone-ground grits, the first intoxicating forkful will make you a believer. 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