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I have known a lot of people who eat grits that way. All this talk about grits made me realize I hadn't had them for ages. So, what did I do? I made grits with butter and cheese for breakfast this morning. I gave spoiled brat oat meal.
Good for you! I'm going to have to make some soon after all this talk.
I've always had grits with butter and salt. When I moved to NC from LI NY 4 years ago, someone told me that they have theirs with grape jelly mixed in! Maybe they were just messing with the "Northerner"?
I also like grits that have been baked and sliced and fried. I usually have them with salt and pepper - or hot sauce.
Does anyone know of use other toppings? Curious. I prefer savory.
We refrigerate leftover grits in an ice tea glass (OK - fine...any glass will do, but we are Southern) and then just slide them out the next morning, dredge the slices in an egg wash (like French toast) and pan fry them in butter and serve with syrup and sausage just like with French Toast. As a family, we call them "grit cakes" but they may have a more official name that we just don't know!
OMG I love grits and had no idea I had such great company. The best way I like them are in cheesy garlic grits, and the recipe is on the box. I prefer old fashioned slow cooked and those are hard to find---it's the secret behind Waffle House grits.
Also I love a big bowl of grits topped with butter then a fried egg and a sprinkle of cheese on top. Then fresh cracked pepper and salt.
My latest true love is fried grits--Southwest Diner in St. Louis makes them and they are like tater tots but with cheesy grits inside. Delicious.
I recall a few years back now, we went on a "let's just go, and see what we see", trip to the U.S.
We flew to D.C., spent two and a half days looking around, then picked up a rental and headed south on 95, with a vague idea of checking out Richmond VA., maybe Williamsburg VA. too.
Nicole was driving, as my long suit is relaxing by either reading the paper, or looking at the surrounding area.
I began to notice signs for Fredericksburg, and having read that there was a battle there during the Civil War, I decided to have a look around.
Nicky pulled off the interstate, and said that she could use some coffee, we duly came across a mom and pop diner somewhere, and went in.
I saw grits on the breakfast menu, this was late morning, so I asked if I could try some to see if I liked them.
The waitress gave me a small amount in a saucer, and said that some people put more butter in it, some put salt, some put jelly, which threw me a bit, as jelly in the U.K. is jello to you guys, but to us, your jelly is our jam.
The grits reminded me of semolina, which was a staple dessert in school lunch cafeterias in the U.K., and didn't knock me out.
However, this grits stuff was a revelation, it was great, I ordered up a whole mess of it, but Nicky stuck with wholewheat toast, marmalade, and coffee.
That evening in Richmond, I had another culinary delight, fried green tomatoes, delicious.
I said to Nicky, "That's it, if we hit the lottery, screw the mansion by the sea in Cornwall, I want a big old plantation house with marble columns, somewhere between Columbia S.C. and Savannah GA."
Location: The place where the road & the sky collide
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Quote:
Originally Posted by newcomputer
Pack them in a buttered loaf pan and chill over night. Turn out the loaf, slice and fry in bacon fat til brown and crisp on the outside. We ate this with hog jowl, floured and fried. An egg would be good with this if the hens are laying
LOVE THIS. I just hate that I can't have it--far too much sodium.
Why must EVERYTHING we enjoy have something awful attached to it--?
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I'm going to have to make some soon after all this talk. 
