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Grits or Mush?

RBnSC

RBnSC

Well-known Member
Something I have been pondering for a spell is the almost everyone up North has a dislike for grits. Then there is this great fondness for something called Mush which sounds very similar to grits which sounds really good to me. I would love to try it. Anyway I have been wondering why yall don't like it. It is served down here in some of the finest restaurants with shrimp, smoked sausage and heavy cream, quite a delacaise. That white stuff they sell at Waffle House should not be called grits, I don't like it either. Properly Cooked grits needs to be cooked for a the very least an hour more if you have time. I know of one person who cooks them overnight in a crock pot. But anyway for along time I wondered what was the problem, why don't they like it? Then this week it came to Me, its that sorrowful corn yall grow up there. Planted late, not enough sun, and I have even see pitchers of folks picking corn in the snow. Yall really need to consider turning that land back over to the Buffalo, now there's something tasty. Wait a minute if yall did that you might move down here...........Naaaa never mind.
Ron
 
Hey, I am from the north and I like grits. The wife won't make them because she can't stand them. I have to get them at Cracker Barrel for what thats worth.

Rollie
 
Are you calling ground up corn mush? Or referring to ground or flaked oats made into oatmeal or porridge?
Then there is also porridge made of ground wheat.
I've often wondered if the consumption of grits, mush and porridge has to do with how many and how good your teeth are.
 
I lived about ten years in the south and never picked up a taste for grits. Mainly because they have no taste. Yellow grits aren't too bad, but the white grits served in southern restaurants is about like eating cooked newspaper, only without the nutritional value.
 
I aquired the taste for grits while in the Army. We would eat any thing we could get our hands on and there was always plenty of grits. Great with salt and butter. Fried mush is nothing like grits, but is also a tasty dish with butter and syrup.
 
Oats we sell to people that have horses and I think porridge is those those birds that get up in coveys scare you half to death and we shoot at them. But they are good with grits.
Ron
 
I grind my own cornmeal on a burr mill that's been in my family for many years. It's not that tasteless de-germed stuff you buy in a grocery. When you make mush with it the flavor is totally different. Nothing against grits, I kind of like them too, but my homemade cornmeal makes fried mush that will get you through a long morning of woodcutting in the winter. I also grind wheat through the same mill and it makes a great substitute for oatmeal. My family didn't have much growing up and I learned to like this kind of food.
 
I don't know anything about grits. But you are absolutely right. This land should go back to the buffalo, and for that matter, back to the indians also who are trying every legal maneuver they can to get it. It's 18 deg. F here in central NY this morning and we're having oatmeal for breakfast. Someday I'm going to escape this wretched season and maybe camp out in your yard.
 
I'm in the south, just about as far south as you can go too. I don't like grits, never have. Mush, now that's a different story. You can't find mush anywhere down here, so we make it ourselves. Make it in the evening, store it overnight in the fridge and in the morning slice it up and fry it. Delicious with real maple syrup. It's really simple to make too, just Google mush recipe and try it out yourself!
 
I am in my 80s and when I was young the farmers would always have a bushel basket in the corner of the wagon to put in that corn that we called indian corn ,which meant it was dark yellow orange and very much harder than the rest.So when you ground it up for eating as mush or when we made scrapple,it was not so soft as the other regular ground up corn.It is like comparing todays steel cut oats to regular rolled.This hard corn I spoke of was for the family,relatives and to sell, The rest was for feeding the animals. CENTAUR
 
I'm in the North (Erie, Pa), and, though I don't like grits plain, I love them when they are mixed together with a couple over easy eggs! An absolute feast!
 
My guess is that not many of you young fellas have ever had any good grits. When I was young grits were ground on a stone wheel at the water mill. We had several mills in my neck of the woods but I still have the hand turned corn sheller and mill that we sometimes used. A slow turning stone mills makes different grits from what you now buy in the store. Grits covered with red-eye gravey made from a slab of ham from the smokehouse is something to dream about. The grits from the hamburger joints with flour gravey tastes like saw dust.
 
I'm from (and in) Nebraska, and I love grits. Like someone else said, I acquired a taste for them in the military.

Several years ago, my wife and I stayed at a motel in Birmingham, Alabama. The motel had grits on the breakfast menu, and I thought I'd have some good grits once again. I swear all it was was Cream of Wheat that they called grits.
 
I like grits. I was raised on yellow corn meal, jonny cake or mush with milk gravy. Simple food suits me fine. I never got a belly ache off corn yet.
 
Up here in PA we love grits. I eat them every day. The kids eat them too. Southerners ain't the only hicks in this country.
 
Centaur, I remember having scrapple when I was a kid. That was over 50 years ago. Here in Ioway, ain't none of my relatives know what scrapple is. Can't recall ever having mush. Is scrapple made out of mush? From what I remember, scrapple was fried in bacon grease, you put on some butter and a little maple syrup, and had a feast.
 
Don"t care for grits. Grew up on corn meal mush, fried with butter and syrup. Really tasty on a cold frosty mornin. rw
 
Don't know if I ever had grits, but I love fried mush. I have to make it myself as the wife says that is what they fed to the laying hens when she was at home. Whenever we go to Shady-Maple Smorgasboard in Lancaster, Pa. for breakfast I always make sure I eat some. Had the wife there for our 44th aniv. back in Jan. and I made sure I got some.
Paul
 
I love grits. Never had mush. I make them for our church's men's breakfast occasionally. I remind them, "There's gonna be grits on the table when we get to heaven!" I like 'em with butter and salt & pepper, with cheese, with gravy. Now I'm getting hungry. YUM!
Good Luck and God Bless
 
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