[Sca-cooks] grits?

[caointiarn]

> Mordonna wrote:
> >As for grits, I've never seen the big deal about grits.  How could anyone
who eats farina or cream of wheat or polenta or even frumenty think there is
something low or coarse about grits?  Is it the name, or a cultural bias
against anything that smacks of Southern and Poor?
> >
> >
> I think that the big problem with most folks who try grits is that they
conceive of them as a cereal, much like cream of wheat, etc.  The way I  was
taught to eat them by my grandfather in southern Georgia is with  very, very
sharp cheddar cheese and butter....or with sausage and cream
> gravy...or with country ham and red-eye gravy.  > Kiri

    OR  on a plate {with a touch of butter} with crispy bacon & over easy
eggs, so that the warm yolks can mingle with the grits . . . . .YUM!
Caointiarn  { think I'll have grits for breakfast tomorrow!}