Ya’ll want to come over for breakfast tomorrow? Because the bag of grits we opened last night has a chart with instructions for making 1 serving, 4 servings, or 28 servings. For some reason this struck us as hilarious.
While the amount of grits to use has an even progression, the amount of water doesn’t. You don’t use four times as much water when making four servings instead of one, for example. So if you want to make six servings, you end up staring at the little chart for a while, then you say screw it and guess.
Coming from the South, I can safely say that there is no instance in which one would find oneself needing four servings of grits that twenty-eight servings of grits would not do better.
Sugar in grits, hm? I’ve never tried that. It sounds enticing.
When I was considering moving down to NC I was chatting with my friend here and the subject of grits came up. I assured her that I was familiar with grits, having had them on previous trips down South, and that I liked them. There was a pause, and then she asked me what I put on my grits - warning me that the future of our relationship depended on my answer. Puzzled, I responded that what else did one put on grits but butter, and possibly cheese? She then explained that only ignorant Yankees put sugar on grits.
My liking Elvis, however, nearly caused another crisis, because she can’t stand him.
Then I will happily be an ignorant Yankee. Honestly, these conversations always go this way, don’t they? I have a sweet tooth, and so I like sugar on my grits.
Sugar goes in your tea. It does not go in your grits and it most certainly does not go in your cornbread. Jesus H. Christ on a pogo stick, it’s hard to be the custodian of culture sometimes.
But, but - it’s like two different dishes! Sugar on your grits, AND butter - it’s like Malt-O-Meal or Cream of Wheat. Salt and butter (and cheese, oh my!) however, is like grits. Yum!
I know I’m not TRULY southern, being from Texas and all, but I like my grits BOTH ways.
The idea originated with my father, who grew up mixing eggs with grits. The only problem is that if you load up your toast with this, it’s kind of heavy.
A true Southerner will look at you sideways if you put sugar on your grits. We’uns use salt and butter, sometimes cheese, sometimes bacon pieces, sometimes Red-Eye gravy. But never, never sugar! So if you don’t want to be looked at sideways, don’t let them see you do it. (I’m sure it’s good, but I’ve never tried it, and probably never will since grits are soooooooooo good with salt and butter.)
(I’m sure it’s good, but I’ve never tried it, and probably never will since grits are soooooooooo good with salt and butter.)