Best Grits Ever!
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- čas přidán 25. 07. 2024
- Episode 6
Geeking out with Grits
Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her version of GRITS.
Makes about 8 cups
If you'd like to cook along you will need:
2.5 C Whole Milk
2.5 C Water
1 Scant TB Kosher Salt
1 C Yellow Grits aka Polenta (we use Bob's or Golden Pheasant brand)
½ Stick Unsalted Butter
METHOD: Into a medium saucepan over a medium flame pour in milk, water and salt. Bring to a simmer. Slowly sprinkle in grits while whisking constantly. Simmer over low flame for about 7 minutes stirring occasionally. Add butter and whisk in.
Check out all of Chef Brenda's restaurants in the Bay Area currently open!
frenchsoulfood.com
brendasoakland.com
brendasmeatandthree.com
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Music performed by Gaucho - Jak na to + styl
Good presentation on an important topic. Now let's eat!
Shrimp and grits video would be nice!
God bless you because Im broke behind driving to oakland every other day Buying Shrimp n grits 😂 … Now ill just cone twice a month
Loved this! And I LOVE your restaurants. I always get the pork belly and grits, a biscuit with the strawberry or peach cobbler jam, crawfish beignets and mimosas. Oooh can your next video be how to make those amazing ass biscuits? #HUGEFAN
Please make a shrimp and grits video! I recently tried them at your restaurant while visiting SF and they were hands down the best shrimp and grits I’ve ever eaten! Which is saying a lot since I previously lived in New Orleans!!! Easily one of my new favorite dishes 🤙🏽
Wow that's a cute sous chef. Also your grits are delicious
Omg Brenda. Moved to the South Bay Area a few months ago and fell in love with your restaurant here. We tried a few different other restaurants but none were quite like yours. Today was the last day for this location and we were so sad, because your next closest restaurant is about 1.5 hours away. We basically bought everything from the menu and are so happy to try these recipes in between trips to your other locations. These grits were so fantastic I could have sworn there was cheese as well!
I made these grits this morning, and they were so good!! Creamy and delicious, thank you for sharing this recipe and method. We have a new way of making our grits now. 😄 And, so fun to see Aurora! Caleb says hi!
She is ADORABLE omg! I grew up on white grits too, and I never had yellow grits until I had some in your restaurant! I ended up buying a little bag from the store next to your restaurant, and it was life changing. They are good but I could never get them as creamy as yours, so I'm so happy to see this! Going to make them IMMEDIATELY. ( I thought you put cheese in them too!)
This is my favorite channel right now!
Your sous Chef is a little sweetie. Love your grit recipe. I do like the texture of the white grit sometimes but they do need a healthy dose of salt and pepper.
Thank you for sharing ❤
omg i loved watching you two cook! This is so cute!
I grew up with instant white grits (usually Quaker brand made with butter, salt and pepper) and I love it 😅 lol, so I'm eager to try the yellow using this recipe and see the difference.
Hope you enjoy
Haha my husband was one of those people that thought you put cheese in your grits! can’t wait to make this!
You can put cheese in grits however it's a different dish. Depending on your level of southernness it could even be a baked dish that includes eggs so it's more like a casserole
I ❤ cheese grits!
Good job, Brenda!
Not to be pedantic but grits and polenta are not the same thing. If you're going to be really traditional you would even use a stone ground grit which is far superior to instant grits in my opinion. Also I believe traditional Southern grits are actually made from hominy which are first created using a process that involves lye.
If you're just using regular ground corn I believe that polenta is made from a hard corn and grits is made from a soft corn although it's been so long since I've paid attention to this I could have it backwards.
Thx! Now i'm gonna do a deeper dive because I need to know!
@@cooklikebrenda4447 have fun. Stone ground grits are my favorite - there are several different types. Most are coarse ground and take about an hour to cook. Trader Joe's has a coarse ground that hasn't been cleaned of the outer part of the kernel, it's almost like what my uncle used to make, very down home so to speak.
Just as a side note, stone ground cornmeal is a game changer for cornbread however most folks are a bit shocked by it first time they try it. I like adding cream corn to mine
Who cares?
@@lisachapman6492 the person who cares is one making a comment on a comment that's a year old. You obviously care and care deeply
@@AldousHuxleysCat yellow grits/ polenta just taste better than white that's all.
But don’t go to the restaurant if you’re black! There are different rules for us
What happened😔
My mortgage identifies as a student loan.