I eat mine in what I've been told is the "northern way"... sweet, with butter & sugar. Just like cream of wheat. This disgusts my wife, who likes salt & cheese on hers. I drink tea unsweetened, and this disgusts her too, since tea should be sweet I'm told (yuck). I'm northern through & through I guess, except in BBQ.
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mom would make a big pot of grits, and just before serving, drop in a couple of raw eggs and cook them in the hot grits. I still remember how good they were.Comment
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Extra bacony and cheesy with shrimp on top!Comment
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There are (at least) three kinds of grits:- Instant grits is good substitute for library paste. (Carnivore equivalent McDonald's burger).
- Quick or "regular" grits is OK if cooked 30-45 minutes instead of the 5 minutes on the label - This is great for mixing in sausage, shrimp, cheese, etc. (Carnivore equivalent is grilled burger with mustard, pickle, onion, cheese, etc.).
- Stone ground grits is the real thing. Simmered 1-3 hours, or in a slow cooker overnight to be ready for a breakfast of grits with butter only, over easy eggs and country sausage. (Carnivore equivalent medium rare rib eye).
The latter is my fav, but I'm too lazy to prepare very often.Comment
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Stone ground grits are the way to go. Nice and creamy with butter, salt and pepper only. Also, topped with redeye gravy is more than acceptable. My mother makes a cheesy grit casserole on special occasions that has a little garlic in it. Not traditional but very good. I grew up in Richmond, VA and have lived in NC about 20 years total. My wife is from Waterford, MI and was introduced to grits in Texas over 20 years ago. She loves grits but only with butter and sugar (yuck). Huskee If my wife drinks iced tea, she likes it sweet. Me on the other hand, I like it unsweetened. My grandparents raised me on it that way. They lived in Powhatan, VA. Folks down here in NC think I'm out of my mind.Comment
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