18 thoughts on “Grits”

1. Why am I suddenly reminded of the movie “My Cousin Vinnie”.

2. Both or each exclusively?

   1. Sequential squeezing of five oranges, followed by simultaneous frying of two eggs.

3. Bacon

   Hope you remembered to add the bacon into that equation.. can’t have grits and eggs without them.

4. Grits?
   (UK reader)

   1. http://southernfood.about.com/cs/gritsrecipes/a/grits_recipes.htm

      Dunno. I saw them once, they looked like Cream’O’Wheat.

      +–Dragonbane–

      1. BLASPHEMER! Grits taste a little like Cheetoes without the cheese powder on them. Cream of Wheat tastes like ass.

5. I nearly forgot you grew up in Florida, and thus would actually understand grits.

6. Mmmm…grits. Try some cheese and garlic in them next time.

   1. I’ve tried that. I like them better when they’re a little bland, with just salt and butter. They’re a foundation for the other flavors.

      –Howard

      1. Salt and butter are good; you could also try a sprinkling of Splenda, and possibly put a little milk with them. (That’s how I have the Cream of Wheat, to which hominy is a western cousin.)

         1. Yeah, Cream of Wheat needs to be sweetened, but Hominy is hulled hard corn, not wheat. It’s a more distant cousin than you’re making it out to be. Sweet grits don’t work for me.

            –Howard

         2. eww

            sweetened Grits just sound wrong. Salt and butter are the only way to go.

7. Grits ‘n eggs…. mmmmm…. yummy!

   I like to put the eggs ON the grits, and sort of cut them into the grits and then eat the yolky yummy mush! 😀

   1. Yup.

      The fried eggs were basted — fried in butter, and then rather than being flipped over-easy, I add a tablespoon of water, throw a lid on the fry-pan, and steam the tops for about 30 seconds.

      My OTHER favorite way to have these eggs is served atop biscuits and gravy. Mmmmmmm….

      1. When I baste, I actually spoon the hot grease over the top of the eggs. I usually fry up the bacon, add in some canola to get enough grease for proper basting, then fry the eggs.

         Mmmm…..

         I’ve never tried the steam method. Mayhap I will.

         I also love soft-boiled eggs when I’m feeling anti-greasy. They’re awesome in grits too!

8. I’ve never seen whats so great about grits, or iced tead for that matter.
   Or collard greens, yuck!

   1. Oo, yum. All three are yummy good stuff. Add some sweet potato casserole, and some chicken fried steak with cream gravy, and you’ve got yourself a great Southern dinner.

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