The video begins with a discussion about the ongoing cholesterol problem in the country. The host then moves on to introduce the topic of grits, specifically the Southern breakfast staple from the movie My Cousin Vinny. The host explains that the extended cook time, at least 20 minutes, is essential for preventing lumps from forming.

To prepare the grits, the host starts by whisking two cups of boiling water with half a cup of hominy grits to prevent lumps. The mixture is then covered and cooked over low heat for 20 minutes, stirring every five minutes or so to prevent scorching. Seasoning is added to taste with kosher salt. The other essential ingredient in the movie iteration of this dish is lard, which was used on a flat top to fry bacon and eggs.

The host assumes that the cook was frying the bacon and eggs in it, so they dollop a much smaller amount into a large carbon steel or cast iron skillet for deep-frying their bacon. Once the bacon is nearly done, they add the shrimp and other ingredients before cooking everything together. The mixture of grits, bacon fat, and shrimp creates a rich and flavorful dish.

The host notes that while making this dish may seem simple, it can be tricky to get right. They mention that making this dish is not too expensive and is pretty easy, but it does require some patience and attention to detail. The use of lard in the recipe adds a richness and depth of flavor that would be difficult to replicate with other ingredients.

The host then moves on to discuss another Southern classic: cheesy shrimp and grits. This dish starts by preparing the grits, which are cooked similarly to the previous recipe. However, instead of using bacon fat, they use a combination of homemade shrimp stock, butter, and shredded cheddar cheese to add flavor and creaminess.

The host notes that making this dish is not too difficult, but it does require some planning and preparation ahead of time. They mention that the key to a great dish like cheesy shrimp and grits is using high-quality ingredients and taking the time to cook everything slowly and carefully. The use of crispy bacon, garlic, and scallions adds a depth of flavor and texture that complements the creamy cheese and shrimp.

The host notes that making this dish can be healthy if you choose the right ingredients and cooking methods. They mention that using lean proteins like chicken or turkey instead of sausage or bacon can make the dish healthier, as well as adding more vegetables to balance out the richness of the cheese and gravy. The use of whole wheat crackers or gluten-free bread can also help to make the dish more wholesome.

The host then moves on to discuss the sponsor of their episode: Thrive Market. They explain that Thrive Market makes it easy to shop by diets and lifestyles, such as gluten-free, keto, vegan, and more. Orders over $49 are shipped free and delivered with carbon-neutral shipping from Thrive's zero-waste warehouses.

The host also mentions that through ThriveGives, every paid membership sponsors a free membership for a low-income family. They note that Thrive has donated four million dollars of healthy groceries to families in need to date. The host encourages their audience to sign up for Thrive Market and take advantage of the 30% off first-order deal and free gift.

In conclusion, making grits and cheesy shrimp and grits is a simple yet rewarding process that requires some patience and attention to detail. By using high-quality ingredients and taking the time to cook everything slowly and carefully, you can create a dish that is not only delicious but also healthy and wholesome.

"WEBVTTKind: captionsLanguage: en- This episode issponsored by Thrive Market.Thrive Market is an onlinemembership-based marketthat works directly withyour favorite organic brandsto give you the highest qualityproducts at the best price,Thrive Market will delivereverything from pantry essentialsto sustainable meat andseafood right to your door.They even delivered the essentials we needto make the grits in today's episode.Join today by visitingthrivemarket.com/bingingwithbabishand get 30% off your firstorder, plus a free gift.The link is in the video description.- 'Scuze me.You guys down here hear about the ongoingcholesterol problem in the country?- Hey, what's up guys?Welcome back to Binging withBabish, where this week,we're finally taking a look at the gritsfrom My Cousin Vinny, aSouthern breakfast, lunch,and dinner staple so essential,it's used as evidence in a murder trial.Specifically, its extendedcook time, at least 20 minutes.We're starting byconstantly whisking two cupsof boiling water as we addhalf a cup of hominy grits.This is gonna help preventlumps from forming.And then, as the movie prescribes,we're gonna cover and cook itfor 20 minutes over low heat,stirring every five minutesor so to prevent scorchingand seasoning to taste with kosher salt.Then the other essentialingredient in the movie iterationof this dish is lard, andsince the cook was using iton a flat top, I'm assuming he was fryingthe bacon and eggs in it, sowe're dolloping a much smallerbut still unreasonable amountinto a large carbon steelor cast iron skillet,effectively deep-frying our baconin it, which is gonna probably be awesome.Once the bacon's nearlydone, cracking a couple eggsin there and cooking them over easy.That is cooking them onone side until the edgesare lightly crispy andthe whites are mostly set,tean flipping them over and cooking themfor no more than 30 seconds,just to set any uncooked whiteand keep the yolks nice and runny.Find your very widest diner-style platter,plate up the eggs along abig ol' pile of the grits,which, of course, we're gonnatop with a couple tablespoonsof butter, flank thatwith some crispy bacon,and there you have it, thebreakfast from My Cousin Vinny,the healthiest fat of whichmight actually be the lard,which, despite Joe Pesci'sprotests, is actually a morenutritious cooking fatwith less trans fat,saturated fat, andironically, damn near a thirdof the cholesterol of butter.That being said, he has a point.This is not exactly a light breakfast,but it is completelydelicious, especially when allthree elements are eatentogether at the same time.But one type of grits doesnot a Babish episode make,so we got to check outsome of the other deliciousand incrementally lesshealthy iterations of grits.First up, sweet grits, forwhich we're gonna use milkinstead of water, which isinevitably going to boil overwhen you forget about it for five seconds.So go ahead and tidy up your big ol' messand you can pick up where you left off.You've scalded the milk,but it's not gonna ruin the grits.Same thing, whisk it in to prevent lumps,cover up, and cook slowly andgently for about 20 minutes.And we're gonna season itto taste with kosher salt,extract our optionalcinnamon stick that we addedfor flavor, pile it into asteaming bowl, and since it isa plain porridge, we need toload it up with all mannerof wonderful worldly toppings.Brown sugar, jams, nuts drizzle of honey,and what the hell, anotherfist-sized pat of butter.And there you have it, sweet grits.Basically just oatmeal, butinstead of oatmeal, grits.And because this is basically just a bowlfull of breakfast candy,it is obviously delicious,but the rich cinnamony grits really actas a perfect backdrop for it all.But what about the decidedlymore savory side of things?Namely, shrimp and grits.For this, we're gonna needa pound of fresh peeledand deveined shrimp.If you want see how to do this,click the link in the upperright hand corner right now,and make sure to hang onto those shrimp shells,because we're gonna use themto make a quick shrimp stock.This time, our grits are getting the milkand chicken stocktreatment, one cup of each.Go ahead and cover thatup and bring it to a boil,and again, because thereis milk in the pot,you can expect this to boil overwhen you look away from thepan for even one second.There it goes, just like clockwork.Kind of over it at thispoint, so I'm gonna addmy grits first and then clean it up.And then, like anyself-respecting southerner,cook these guys for about 20 minutes,seasoning with kosher saltto taste and setting asideand keeping warm while we get our shrimpand other stuff ready.In a carbon steel or cast iron skillet,we got four strips of baconthat we're gonna fry up,and in a nice wide saucepan,we are toasting ourshrimp shells for about oneminute until they turn pinkbefore adding one cup ofwater, two bay leaves,and a handful of wholepeppercorns, bringing this upto a simmer while our bacon friesand cooking down to abouthalf its original volume.Extract the crispy baconfrom the situation,and in the delicious bacon fat and fond,we're gonna briefly saute our shrimp,about one minute on each side,sprinkling with abouta tablespoon and a halfof Creole seasoning before flipping.We're not trying to cookthe shrimp through fully,we're just trying to get somenice color on both sides.They're gonna finish cookin' in the sauce.So pull 'em out, set 'emaside, and in the even moredelicious fond and baconfat, we're gonna sautehalf a small choppedonion, half a small choppedgreen bell pepper, andthe thinly-sliced greensof two scallions.We're cooking these guysfor three to five minutesover medium heat, just to soften 'em upand give 'em some color,then squeezing in a cloveof crushed garlic and lettingthat cook for about 30 secondsor until fragrant, then we'refinally deglazing the panwith our cup, cup and a halfof homemade shrimp stock,bringing that up to a simmerand letting it cook down'til it's reduced by abouthalf, during which timewe're gonna add about fourounces of shredded cheddarand three tablespoons ofbutter to our warm grits,stirring them in until meltedbut not fully incorporated,which is gonna give usnice streaks of cheese.Then we're adding ourshrimp back to the pot,topping them the juice of half a lemonand a few dashes of hot sauce,and letting them finishcooking through in the gravy.Then, to serve up, we arelaying down the foundationof our delicious, stretchy, cheesy grits,topping those generously withour shrimp and vegetablesand what have you, thenbefore things get too healthy,we're gonna garnish with someof our crispy chopped baconand a little bit of parsley.And there you have it,cheesy shrimp and grits,a Southern classic thatI can't wait to hearhow I screwed up.Regardless, it's totally delicious,not too expensive to make,pretty easy, and very wholesome.That being said, my blooddoes feel a little thickafter eating all these gritsand lard, so it's a good thingthat the sponsor of today'sepisode is Thrive Market.Thrive Market makes it easy toshop by diets and lifestyles,such as gluten-free,keto, vegan, and more.Orders over $49 areshipped free and deliveredwith carbon-neutral shipping from Thrive'szero-waste warehouses.Even better, through ThriveGives, every paid membershipsponsors a free membershipfor a low-income family,and Thrive has donatedfour million dollarsof healthy groceries tofamilies in need to date.Head to the link in thedescription to sign up todayand get 30% off your firstorder and a free gift.(jazzy music)\n"