I have been given several packages of instant grits... because people in my life know that I am always on the lookout for camping food. Especially lightweight/easy to use for canoe trips.

I have had grits at few times at restaurants and really liked them but I have never prepared any form of them myself. I honestly don't even remember how they were prepared when I had them.

I am game to try them for a new and different breakfast in canoe country... just looking for suggestions on how to prepare them/what to add to them. I know I could just add hot water and eat them that way... but I suspect are some good suggestions out there for ways to make them tastier...

It's been a while, but I have used them camping. Very easy to prepare - just add hot water. They are pretty much just a base that you can add about anything to since grits don't have much flavor. Butter, black pepper, red pepper, cheese, bacon, dried fruit, nuts, seeds, garlic, bacon . . . you get the idea. Be creative, freak other people out!

edit: you've heard of the southern classic - shrimp and grits, right?

I was never a grits fan until I starting taking Maple/Pecan/Bacon flavored grits. Yes, grits is just a base and the additions are what gives it flavor.

We never took grits, but I think they have great possibilities. I would start with just butter and pepper and serve with over-easy eggs. Maple syrup (we always had a small bottle of Wild Country maple syrup along) would be good, too. Any kind of grated cheese makes grits rich and good. If you are into spices, a Cajun spice would make them interesting. You could cut up small pieces of pre-cooked bacon and add to them, too.

Personally, I have never tried "instant" grits. At home I use the quick-cooking kind that you cook for 5 minutes. We really like them and have them often with sausage or eggs. We actually prefer polenta, but even so, grits are popular with us. I am a bit surprised that I never thought to take them on a canoe trip.

Instant grits definitely aren't as good as quick-cooking grits. I also thought about mentioning polenta (cornmeal) also.

And don't forget mushrooms.

Good suggestions.. thanks! Happy to entertain any others people may think of. I often bring doctored up instant oatmeal and those ingredients are on the sweeter side so it's not my first instinct to think of savory but cheese/bacon/pepper/garlic/etc sounds great.

I'll play around a bit at home with options to add. I actually love polenta but don't eat it often because I am alone in my family in liking it. Same reason I've never added grits to our home cooking. On canoe trips we often eat separate/individual breakfast & lunch so it's a perfect opportunity.

If I like the instant, once I run out of the acquired packets, I may have to look in to the quick cooking ones!

"No self-respecting southerner uses instant grits."

Jackfish: ""No self-respecting southerner uses instant grits.""

But they were free...

Just curious if anyone would catch the quote from My Cousin Vinny. LOL

We like grits with a little milk powder,brown sugar or honey or sorghums and my favorite...raisins!

Instant grits - the horror!

Cheesy grits! Velveeta mini blocks are your friend.

Grits have become a regular on our breakfast menu for the last 10 years or so. Many of my new trip partners are converted to a breakfast of grits with precooked bacon pieces and lots of sharp cheddar cheese.

Easy to cook and sticks to the ribs plus it beats oatmeal any day.

jdmccurry: " Instant grits - the horror! "

LOL JD... thanks for finding the movie clip. Classic...

Twins87: "I have been given several packages of instant grits... because people in my life know that I am always on the lookout for camping food. Especially lightweight/easy to use for canoe trips.

I have had grits at few times at restaurants and really liked them but I have never prepared any form of them myself. I honestly don't even remember how they were prepared when I had them.

I am game to try them for a new and different breakfast in canoe country... just looking for suggestions on how to prepare them/what to add to them. I know I could just add hot water and eat them that way... but I suspect are some good suggestions out there for ways to make them tastier...
"

I add freeze dried shredded cheese and a Spam single to mine. Killer good.

Grits? My mother was from the south and I generally have a deep appreciation for southern cuisine. Also having travelled to many countries across 4 continents I consider myself an adventurous eater.

That said, I've had grits once. Once.

Jaywalker: "Grits? My mother was from the south and I generally have a deep appreciation for southern cuisine. Also having travelled to many countries across 4 continents I consider myself an adventurous eater.


That said, I've had grits once. Once. "

You have missed a lovely southern treat! When we were in Nashville visiting Jerry Vandiver (OneMatch) a couple of years ago we had Cajun shrimp, sausage and grits one night when we were out on the town. I still remember how good they tasted!!

If you can find real grits where you are, you will be much happier with the result. The instant grits do not have the same texture, taste or nutrition as the real deal. Real grits take a little longer to prepare (10-30 minutes depending on the grind) but the results are worth it. Also remember that grits are a base. Fix them up with a bit of salt, pepper, cheese, butter, bacon, sausage or stir in an egg as they cook. The grits give the body but the flavor really come from the additional ingredients. I will be taking enough on my trip next week for every morning.
Another southern treat: Pan Fried Grits. If you have leftover grits, let them get cold and firm, cut them into slices, fry in butter over a hot flame. YUM!

SouthernKevlar: "If you can find real grits where you are, you will be much happier with the result. The instant grits do not have the same texture, taste or nutrition as the real deal. Real grits take a little longer to prepare (10-30 minutes depending on the grind) but the results are worth it. Also remember that grits are a base. Fix them up with a bit of salt, pepper, cheese, butter, bacon, sausage or stir in an egg as they cook. The grits give the body but the flavor really come from the additional ingredients. I will be taking enough on my trip next week for every morning.
Another southern treat: Pan Fried Grits. If you have leftover grits, let them get cold and firm, cut them into slices, fry in butter over a hot flame. YUM!"

Another good option is the finer Italian polenta. It has a nice smooth texture. And couldn’t agree more on the left over grits as fried mush.

Nigal: "

SouthernKevlar: "If you can find real grits where you are, you will be much happier with the result. The instant grits do not have the same texture, taste or nutrition as the real deal. Real grits take a little longer to prepare (10-30 minutes depending on the grind) but the results are worth it. Also remember that grits are a base. Fix them up with a bit of salt, pepper, cheese, butter, bacon, sausage or stir in an egg as they cook. The grits give the body but the flavor really come from the additional ingredients. I will be taking enough on my trip next week for every morning.
Another southern treat: Pan Fried Grits. If you have leftover grits, let them get cold and firm, cut them into slices, fry in butter over a hot flame. YUM!"

Another good option is the finer Italian polenta. It has a nice smooth texture. And couldn’t agree more on the left over grits as fried mush. "

I second the polenta. It does go well with many good toppings and cooks up quickly. I don't know why I tend to prefer grits in the morning and polenta in the evening. Local culture, perhaps.

We take grits with us on every trip. At least twice during the week we will have scrambled eggs, grits with salt and black pepper, and fish for breakfast. It's a fantastic meal.

On my recent trip I did several breakfast bowls of grits. My favorite was a mix of grits (not instant), salt, pepper, butter, parmesan cheese and calabrese salami. Mmmm, Good!

Yes: Just add sugar, honey, or brown sugar with raisins.

Bob's Red Mill Yellow Grits, granular maple sugar and crumbled bacon are camp breakfast staples on my adventures. Easy to pre=pack in single serving for solos or group meals. They stick to the ribs and are mighty tasty!

I mix Bob's Polenta (yellow grits) about 50/50 with quick cooking steel cut oats. Boil with dried cherries and a bit of clarified butter- serve with maple syrup or brown sugar. Every day for camp breakfast and never get tired of it.

Cheesy sausage and grits are one of our breakfast favorites. I dehydrate lean pork sausage at home. I use quick cooking grits. I also vacuum pack shredded cheddar cheese.
In camp I rehydrate the sausage and heat in BW Journal fry pan. Cook grits in separate pot. When grits are done I mix them with heated sausage and sprinkle cheese over the top. Cover frying pan to melt the cheese.
I like salt and pepper or hot sauce on top.

Banksiana: "I mix Bob's Polenta (yellow grits) about 50/50 with quick cooking steel cut oats. Boil with dried cherries and a bit of clarified butter- serve with maple syrup or brown sugar. Every day for camp breakfast and never get tired of it."

This sounds SO good! I am going to have to try it!

The first time I ever tried grits was in the BW ,I liked them, but then a peanut butter & jelly sandwich taste great in the BW.
had some more after i got back , wasn't the same ;)

Carolina Plantation yellow grits are the best old-timey southern grits. The cooking directions are a bit off, IMO. Cut the water by a cup (included directions) and simmer for only 35-40 mins. So good! Not practical for the BW since the simmering time is so long but if you want authentic, tasty grits for home use...try some!

I have FINALLY started trying some of the suggestions. Thanks to all who have provided them. We're making our way through the instant grits and likely will add regular grits to our meal rotation when we run out of these.

So far I like savory better than sweet. Sun dried tomatoes, salami or bacon, laughing cow cheese, garlic powder & ghee. Needed to reheat it last weekend so I also added some milk. that was rich and creamy. Helped us stay warm on the cold mornings.

Jackfish: ""No self-respecting southerner uses instant grits.""

-My Cousin Vinny

This was the first thing I thought of...oh god, I've been inside too long.... :)