Saturday, May 5, 2012

Grits Like Never Before

A Southern staple emerges with new possibilities.
Grits are hot, and I'm not just talking heat. We've watched this humble breakfast side move to center stage in fabulous entrées. Menus everywhere feature grits in dishes ranging from easy to elaborate and elegant to unusual, but they're always good.

Simmer grits in your choice of water, broth, milk, or cream. Then have fun pairing them with toppings that go far beyond butter and brown gravy. All that's left is to enjoy every scrumptious bite. (See entire post.)


julygirl said...

Sounds good to me, but my Southern grandma would be horrified. Those ingredients never got within 500 miles of her house! ("We don't want any of that foreign food!", must be spoken with a strong southern accent...foreign would be more like "furren")

Brantigny said...

I do not fancy grits myself however Grits is a staple of my wifes kitchen; she is grits,
(Girl Raised In The South) she would never consider taking milk or sugar with her grits, a bit of butter and salt. Though she is also fond of Shrimp, Grits, and Gravy a la Charleston.

You never have to order grits in a diner: Grits, like Grace just comes.