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gridloreAs a side effect of my current bout of illness, I'm freaking hungry. And, for some odd reason, I'm craving a good Southern breakfast. Biscuts and gravy, scrambled eggs, sausage, bacon, and ham (yes breakfast in the South uses the whole pig) piles of toast, coffee with loads of cream.. and grits.
I never encountered grits until I was in the Army. Then I learned to love them because they were hot, filling, and could be eaten in about 45 seconds, which left me a leasurely 4 minutes, 15 seconds to eat the rest of my breakfast. Once I started going to the field in winter I really appreciated grits' thermodynamic properties. Corn porridge holds onto heat very well. Some mornings, my first meal consisted of a cup of soup, grits, sausage, and coffee. (We avoided the eggs they brought out like the plague. You really don't want to know what spending hours in a Mermite can will do to scrambled eggs.)
While not ever going to be on anyone's list of favorites, grits are part of my experience of living in Georgia, and like I said, I'd really like a big plate of Southern food right now.
So, how do y'all like your grits?
[Poll #966605]
I never encountered grits until I was in the Army. Then I learned to love them because they were hot, filling, and could be eaten in about 45 seconds, which left me a leasurely 4 minutes, 15 seconds to eat the rest of my breakfast. Once I started going to the field in winter I really appreciated grits' thermodynamic properties. Corn porridge holds onto heat very well. Some mornings, my first meal consisted of a cup of soup, grits, sausage, and coffee. (We avoided the eggs they brought out like the plague. You really don't want to know what spending hours in a Mermite can will do to scrambled eggs.)
While not ever going to be on anyone's list of favorites, grits are part of my experience of living in Georgia, and like I said, I'd really like a big plate of Southern food right now.
So, how do y'all like your grits?
[Poll #966605]
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Oh, and if I'm in a Fiber Mood, I add Oat Bran or Flax Meal. They don't changed the flavor that much and add some goodness to them. And the Oat Bran I actually got the idea from a Grits Combo that was out in a box some time ago.
My Mother is from Savannah, GA. I know Grits.
What I hate is the institutional style in which they boil the water with No Salt, dump the box of grits in and then May Be remember to stir them. Lumpy mess with some uncooked bits in the middle of the lumps. Terrible!