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Love grits, with eggs, bacon, fish, even pig liver (the only liver I will eat). One of the reasons I love plain cream of wheat so much is because the texture and flavor reminds me of grits and there's not as much sodium.
About once a week I will make a breakfast of grits, a sausage patty, and two scrambled eggs. I cut up the eggs and sausage and mix it all well in one of those 20 oz corningware coffee cups. Mmmmm.
But I am all out of sausage (usually from the Chefstore), so yesterday, I cooked and chopped up a couple bacon strips; not quite, but almost as good.
Tomorrow, I think I will try a slice of Spam, but I don't expect the combo to work as well.
Kielbasa?
Shrimp?
Steak?
Have you ever tried Grits, Eggs and ?
What's you favorite combination?
I've had your combination for years and labeled it The Grits Bowl. I suggested selling something like this at a mom and pop restaurant I visit and they looked at me like I had three eyes.
I do tend to add cheese to mine and occasionally jalapenos or tomatoes.
I've had your combination for years and labeled it The Grits Bowl. I suggested selling something like this at a mom and pop restaurant I visit and they looked at me like I had three eyes.
I do tend to add cheese to mine and occasionally jalapenos or tomatoes.
Krystal has three versions, called the Scrambler. One is all protein without grits, the others have grits with either sausage or bacon.
I'm a Yankee and never had a grits scramble. But I had a plate of shrimp and grits in a very nice restaurant near Breaux Bridge, LA on a Fourth of July evening and like them so well that the staff gave me a complementary dessert of crepes to celebrate my introduction to Cajun cuisine.
Now I have a box of grits on my pantry shelf and am reading here with interest.
More recently, Southern food has crossed the Mason Dixon line. We travel more. Cooking shows are popular. And Grits and Cheese Casserole and Shrimp and Grits are frequently on my menu.
I'd love more grits recipes. For myself. grits are a food that is best with lots of cheese and butter. Not greasy. But rich.
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Just because Southern food has headed north doesn't mean it is still southern food.
I went to a "Southern" restaurant in Sarasota that wasn't southern at all. Mac and Cheese is not just a southern thing. Making it with a dozen eggs may be.
A meatloaf wrapped in bacon isn't southern.
Real shrimp and grits look like shrimp in brown gravy not some rich, milky paste over too heavy grits.
Sorry, bastardization of southern food is drives me crazy.
I just had shrimp and cheese grits at Paula Deen's and it was good. However, this yankee does not even get why the shrimp is necessary in shrimp and grits. Shrimp and grits is all about a spicy ham/bacon sauce over grits. The 4 shrimp are kind of superfluous.
Anyway, dh gets hash browns with breakfast, but I get grits, because I GET grits. The hash browns they serve here are flaccid limp things. Yuck.
Just because Southern food has headed north doesn't mean it is still southern food.
I went to a "Southern" restaurant in Sarasota that wasn't southern at all. Mac and Cheese is not just a southern thing. Making it with a dozen eggs may be.
A meatloaf wrapped in bacon isn't southern.
Real shrimp and grits look like shrimp in brown gravy not some rich, milky paste over too heavy grits.
Sorry, bastardization of southern food is drives me crazy
Actually, I have never had grits served to me in a Northern restaurant. When I have eaten it out, it has been in restaurants in the Carolinas, (Charlotte, Myrtle Beach the Outer Banks, Wilmington area, Arkansas, Alabama, and Florida, mainly.
My distant cousins live in "Florabama" and I've eaten at there homes and in local hole-in-the-wall restaurants. Not tourist traps.
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.
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